Pé de Cabra
A creamy traditional Madeira drink, particularly associated with Câmara de Lobos.
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.
Capelas de São João
A traditional sweet from Porto Santo associated with the festivities of São João, the island’s patron saint.
Vinho de Caracol
A traditional wine from Porto Santo, produced from vines cultivated in the island’s distinctive sandy and calcareous soils.
Vinho de Listrão
A distinctive wine from Porto Santo made from the traditional Listrão grape, adapted to the island’s dry climate and calcareous sandy soils.
Queijo Mestiço de Tolosa IGP
A traditional PGI cheese from Tolosa, Alto Alentejo, made from a mixture of sheep’s and goat’s milk and known for its firm texture and distinctive flavour.
Queijo de Nisa DOP
A traditional PDO cheese from Alto Alentejo, made from raw sheep’s milk and known for its firm texture and intense, slightly piquant flavour.
Sopa de Cação
Dogfish in a broth with garlic, coriander and olive oil, served with Alentejo bread.
Ensopado de Borrego
Slow-cooked lamb traditionally served over slices of bread.
Migas com Carne de Porco
Bread migas normally served with pork.
Enchidos de Portalegre
A regional range of pork products including chouriço, painho, blood sausage and farinheira.
Rebuçados de Ovo de Portalegre
A convent sweet characteristic of the city, made essentially with eggs and sugar.
Manjar Branco de Portalegre
A traditional Portalegre dessert with a delicate, creamy texture, made with milk, sugar and starch.
Boleima
A traditional Upper Alentejo cake, generally scented with cinnamon.
Vinho de Portalegre
Wines from the Portalegre subregion, favoured by the altitude of the Serra de São Mamede.
Licores Regionais
Artisanal fruit and herb liqueurs produced in the region.
Punheta de Bacalhau
A traditional Portuguese cold cod salad made with shredded raw salt cod, onion, garlic, olive oil and vinegar.
Bacalhau à Gomes de Sá
A classic Porto codfish dish baked with potatoes, onions, olive oil, eggs and olives.
Bacalhau à Zé do Pipo
A classic Porto cod dish topped with creamy mayonnaise and surrounded by smooth mashed potatoes.
Bacalhau à João do Buraco
A traditional Porto cod dish combining flaked cod with potatoes, vegetables and a rich creamy topping.
Arroz de Polvo à Moda do Porto
A traditional Porto-style octopus rice, moist and deeply flavoured with the octopus cooking broth.
Filetes de Polvo com Arroz do Mesmo
A traditional northern Portuguese dish pairing crispy octopus fillets with flavourful rice prepared using the octopus cooking broth.
Bifana à Moda do Porto
Porto-style pork sandwich, made with thin slices of pork slowly cooked in a rich, spicy sauce and served in a bread roll.
Francesinha
Porto’s iconic sandwich, layered with meats, covered in melted cheese and drenched in a rich, slightly spicy beer-based sauce.
Tripas à Moda do Porto
Porto-style tripe stew, one of the city’s oldest and most emblematic dishes.
Bolinhos de Amor
Traditional northern Portuguese sweets with a soft, delicate texture and a generous sugar coating.
Clarinhas do Fão
Traditional Porto pastries with a thin, crisp shell and a rich sweet filling, finished with powdered sugar.
Papos de Anjo do Porto
A traditional Porto sweet made primarily with egg yolks and soaked in a fragrant sugar syrup.
Bolo de São João
A traditional Porto festive cake associated with the celebrations of São João, the city’s most iconic popular festival.
Regueifa Doce
A soft, aromatic sweet bread traditionally shaped into a ring and flavoured with warm spices.
Sopa Dourada
A rich traditional Porto dessert made with bread, egg yolks, sugar syrup and cinnamon.
Vinho do Porto
The world-famous fortified wine produced in the Douro Demarcated Region.
Queijo de Tomar
A traditional cheese from Tomar, usually made from sheep’s milk and recognised by its small cylindrical shape and distinctive rind.
Fataça na Telha
Tagus fish traditionally prepared on a roof tile, a characteristic speciality of the region.
Enguias
Fried, stewed or prepared in other traditional ways in riverside communities.
Massa à Barrão
A traditional Ribatejo pasta dish combining cod with pasta in a flavourful, comforting preparation.
Favas com Entrecosto
Broad beans stewed with pork ribs and cured sausages, a Ribatejo kitchen classic.
Naco de Touro Bravo
A thick cut of fighting-bull beef, usually grilled and served simply to highlight its robust flavour.
Sopa da Pedra
A rich and hearty soup from Almeirim made with beans, pork, sausages and vegetables.
Celestes de Santa Clara
A convent sweet associated with Santarém’s Convent of Santa Clara, made mainly with almonds, sugar and eggs.
Pampilhos
A well-known elongated Santarém pastry with a sweet egg-based filling.
Arrepiados de Almoster
A traditional almond sweet associated with Almoster, in the municipality of Santarém.
Vinhos do Tejo
Santarém lies at the heart of the Tejo wine region, producing reds, whites and other styles.
Queijo de Azeitão DOP
A cured raw sheep’s-milk cheese with a semi-soft, buttery paste and a full, gently tangy flavour.
Choco Frito
Setúbal’s emblematic fried cuttlefish, usually served with chips and salad.
Caldeirada de Peixe à Setubalense
A Setúbal fish stew layered with potatoes, tomato, onion and aromatic herbs.
Salmonete de Setúbal
Red mullet from the Setúbal coast, valued for its delicate, distinctive flavour.
Sardinhas Assadas
Charcoal-grilled sardines, a strong summer tradition in Setúbal and across Portugal’s coast.
Ostras do Sado
Oysters raised in the Sado estuary, served simply to preserve their marine character.