Licor de Medronho
Traditional spirits and liqueurs from Castelo Branco and Beira Baixa, produced from local fruits, herbs and other regional ingredients.
Portugal's flavours, place by place.
THE FOOD CATALOGUE
Portuguese specialities
322
Dishes, sweets and drinks connected to the places whose traditions they belong to. Fully researched entries open their own editorial page.
Queijo Rabaçal DOP
A traditional PDO cheese from the Rabaçal region, made from a mixture of sheep’s and goat’s milk and known for its distinctive aromatic flavour.
Sardinha na Telha da Gândara
A traditional dish from the Gândara region in which sardines are roasted on a clay roof tile.
Lampreia
Traditionally prepared with rice or Bordeaux-style, especially during its season.
Chanfana
Older goat slowly cooked in red wine, traditionally in a black-clay pot—one of the Coimbra region’s most emblematic dishes.
Leitão da Bairrada
Widely found in the region, especially in Bairrada to the north of Coimbra.
Cabrito Assado
Kid goat roasted in the oven with potatoes, typical of regional cooking.
Pastéis de Santa Clara
An emblematic Coimbra convent sweet with delicate pastry and an egg-and-almond filling.
Arrufadas de Coimbra
A traditional soft sweet bread associated with the city.
Manjar Branco
A convent-origin sweet closely connected to Coimbra’s gastronomic tradition.
Talhadas de Príncipe
Another example of Coimbra’s rich convent confectionery.
Vinho Terras de Sicó
A wine associated with the Terras de Sicó area in central Portugal, a landscape of limestone hills and longstanding winemaking traditions.
Queijo de Évora DOP
A traditional PDO cheese from the Évora region, made from raw sheep’s milk and known for its firm texture and slightly piquant flavour.
Açorda à Alentejana
Alentejo bread, garlic, coriander, olive oil and a poached egg.
Sopa de Cação
Dogfish served in an aromatic garlic and coriander broth over bread.
Ensopado de Borrego
Slow-cooked lamb traditionally served over bread.
Migas à Alentejana
Bread migas with garlic and olive oil, normally served with pork.
Secretos de Porco Preto Alentejano
A succulent cut of Alentejo Iberian black pork, prized for its intense flavour and natural marbling.
Pão de Rala
A convent sweet strongly associated with Évora, prepared with almonds, sugar, eggs and gila preserve.
Encharcada
A rich convent sweet based on egg yolks and sugar.
Queijadas de Évora
Small traditional queijadas from the region.
Vinho de Talha
An ancestral method of making wine in large clay vessels, particularly important in the district of Beja.
Queijo de Cabra do Algarve
A traditional Algarve goat’s cheese, appreciated for its fresh to firm texture and characteristic slightly tangy flavour.
Cataplana de Marisco
Shellfish cooked in the traditional Algarve cataplana, usually with clams, prawns, tomato and aromatic herbs.
Xarém de Conquilhas
Creamy maize porridge with wedge clams, one of the Algarve’s most characteristic traditional dishes.
Conquilhas à Algarvia
Small clams cooked Algarve-style with garlic, olive oil, coriander and a splash of white wine.
Ostras da Ria Formosa
Oysters from the Ria Formosa, closely associated with the food culture of Faro.
Arroz de Lingueirão
A loose, brothy rice prepared with razor clams, typical of the Algarve coast.
Peixe Grelhado
Sea bream, sea bass, sardines and other fresh fish are central to local cooking.
Dom Rodrigo
An Algarve sweet made mainly with egg threads, sugar and almonds.
Morgado de Amêndoa
A traditional Algarve sweet based on almonds, sugar and eggs.
Doce Fino do Algarve
Small almond-paste sweets, often shaped like fruit and animals.
Torta de Laranja à Algarvia
A moist Algarve orange roll with a bright citrus flavour and a soft, delicate spiral.
Medronho
A traditional Algarve spirit distilled from the fruit of the strawberry tree.
Vinhos do Algarve
Regional wines produced across the Algarve’s different wine-growing areas.
Queijo de Cabra das Beiras
A traditional goat’s cheese from the Beiras, appreciated for its characteristic flavour and firm texture when matured.
Queijo Serra da Estrela DOP
A cured raw sheep’s-milk cheese, buttery when young and firmer and more intense in its aged form.
Bacalhau à Conde da Guarda
A creamy Portuguese cod dish made with shredded salt cod and potatoes, enriched with cream and baked until golden.
Cabrito Assado
Kid goat roasted in the oven, normally served with potatoes and traditional seasonings.
Borrego Assado
Another traditional roast from the district’s mountain areas.
Feijocas à Moda da Guarda
A traditional dish prepared with large beans, meats and cured sausages.
Enchidos da Beira
Blood sausage, farinheira, chouriça and other traditional cured sausages.
D. Sancho
A sweet associated with the city of Guarda and inspired by local history.
Filhós
A traditional fried sweet particularly common during festive seasons.
Biscoitos e Bolos de Azeite
A common part of traditional Beira Interior confectionery.
Vinho da Beira Interior
Guarda belongs to the Beira Interior wine region, known for high-altitude vineyards.
Jeropiga
A traditional Portuguese sweet fortified drink made by adding grape spirit to partially fermented grape must.
Aguardente de Zimbro
A traditional spirit from the Serra da Estrela region, aromatised with juniper berries and known for its distinctive herbal character.