Migas
Prepared with bread or maize bread and varied accompaniments, common in regional cooking.
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.
Bacalhau com Migas
Salt cod served with migas, found in the region’s traditional cooking.
Morcela de Arroz
A traditional blood sausage from the Leiria region, distinguished by the addition of rice to pork blood, meat and seasonings.
Leitão da Boa Vista
Roast suckling pig traditionally associated with Boa Vista, in the municipality of Leiria.
Cabrito Assado
Kid goat roasted in the oven with potatoes and traditional seasonings.
Brisas do Lis
Leiria’s most emblematic sweet, made essentially with egg yolks, sugar and almonds.
Lampreias de Ovos
A traditional egg sweet especially associated with festive seasons.
Merendeiras
Traditional cakes found in the Leiria region.
Vinhos de Encostas d'Aire
Wines produced in the wine area that covers part of Leiria’s territory.
Licor de Ginja
Found in the wider region, although Ginja de Óbidos e Alcobaça has a more specific geographical association.
Ovos Verdes
A traditional Portuguese appetiser of boiled eggs filled with a seasoned yolk and parsley mixture, then breaded and fried.
Bacalhau à Brás
Shredded salt cod with matchstick potatoes, egg, onion, olives and parsley, traditionally associated with Lisbon.
Sardinhas Assadas
One of Lisbon’s great gastronomic symbols, especially during the festivities of Saint Anthony.
Caracóis
A very popular Lisbon dish during the warmer months.
Amêijoas à Bulhão Pato
Clams opened in olive oil, garlic, coriander and lemon: one of Lisbon’s most emblematic seafood dishes.
Peixe ao Sal
Fresh fish baked whole in a crust of coarse sea salt, a popular preparation in Lisbon’s fish and seafood cuisine.
Peixe Grelhado
Fresh Atlantic fish grilled simply, a defining flavour of Sintra’s coastline.
Marisco
A varied selection of Atlantic shellfish and seafood served along Sintra’s coastline.
Bifana
A seasoned pork sandwich popular in traditional cafés and tascas.
Iscas com Elas
Seasoned pork liver traditionally served with potatoes.
Leitão de Negrais
Roast suckling pig, a traditional speciality from Negrais in the municipality of Sintra.
Cabrito Assado
Oven-roasted kid goat, a traditional dish of the Saloia region.
Pastel de Belém
Belém’s historic speciality, produced by Pastéis de Belém since 1837.
Marmelada de Belém
A firm quince preserve sold as one of the historic Belém pastry house’s other specialities.
Pastel de Nata
One of Portugal’s best-known sweets and present in pastry shops throughout Lisbon.
Bolo-rei
Closely connected to Lisbon’s historic Confeitaria Nacional, although now a national Christmas sweet.
Travesseiros de Sintra
Flaky pastry filled with almond cream and finished with sugar, one of Sintra’s gastronomic symbols.
Queijadas de Sintra
Small, centuries-old cheese tarts made with cheese, sugar, eggs, flour and cinnamon.
Pastéis da Cruz Alta
Another traditional pastry speciality associated with Sintra.
Fofo de Belas
A small, airy sponge cake filled with fresh pastry cream and dusted with powdered sugar.
Ginjinha
A traditional Lisbon sour-cherry liqueur served plain or with a cherry in the glass.
Vinhos da Região de Lisboa
A broad wine region surrounding the capital, producing many different styles.
Vinho de Colares
A historic Sintra wine produced in the demarcated Colares wine region.
Ramisco de Colares
A red wine made mainly from Ramisco, a grape variety strongly associated with Colares.
Bolo do Caco
A traditional flat bread, normally served warm with garlic butter.
Peixe-Espada-Preto com Banana
Black scabbardfish fillet, frequently served with Madeira banana.
Bife de Atum à Madeirense
Tuna prepared with garlic, bay leaf, wine and other local seasonings.
Espetada Madeirense
Beef cubes seasoned with garlic and salt, traditionally roasted on a laurel skewer.
Carne de Vinha-d'alhos
Pork marinated in wine, vinegar, garlic and spices, especially traditional at Christmas.
Bolo de Mel da Madeira
A dark, aromatic cake traditionally made with sugar-cane honey, spices and dried fruit and nuts.
Broas de Mel
Small traditional cakes or biscuits made with sugar-cane honey and spices.
Banana da Madeira
One of the archipelago’s best-known agricultural products.
Queijada da Madeira
A traditional Madeiran sweet made with fresh cheese, sugar and eggs.
Pudim de Maracujá
A creamy Madeiran dessert flavoured with passion fruit, balancing sweetness with a fresh tropical acidity.
Rebuçados de Funcho
Traditional Madeiran sweets flavoured with fennel, closely associated with Funchal.
Vinho Madeira
A world-famous fortified wine produced in styles ranging from dry to sweet.
Poncha
A traditional drink made with sugar-cane spirit, honey or sugar and lemon, now found in many variations.
Rum Agrícola da Madeira
A spirit distilled from sugar cane grown in Madeira.