Prove Portugal

Facing the sea and delimited on the north side by the Serras of Monchique andCaldeirão, the Algarve uses fish and seafood as central pieces of its cuisine. The finest recipes come from the experience of fishermen who have perfected the cooking of these products throughout times with great respect by their natural flavors.

Grilling slowly over charcoal is one of the most used methods to cook, but it is not the only one. Cooking in thecataplana, a great quality and typically portguese deep copper pan, is like cooking with a high cuisine instrument. It is very effective in the preservation of the ingredient’s juices and natural aromas and also perfect to fume and to cook at low temperatures. The fish or shellfish Cataplanas (a kind of stew) are the region’s symbols.

The Xerém de Conquilhas (donax clams with corn meal) is another typical dish from the south. In Faro, it is common to substitute the donax clams whith regular clams.

Tuna fishing in Algarve is an activity which has been developed for centuries and tuna has a strong bond to the region’s culture, tradition and food habits. The recipe for Tuna Fish Steaks à Algarvia is a very important one in algarvian cuisine.

The octopus also has a starring role in algarvian recipes and it can be eaten in feijoadas (a kind of stew), fried or grilled over charcoal. However, the most famous dish is the octopus rice, especially the recipe provinient from Santa Luzia.

Salt extraction in Algarve is an activity with remote origins which repeats itself every year in the saltpans of the coastal region. From the daily manual collection of the fine film of salt crystals which form themselves above the surface of the water through an evaporation process results the Salt Flower. This is a 100 per cent natural salt which holds all benefits of the sea with no whitening nor anti caking agents. The algarvian Salt Flower is one of the most renowned at an international level.

The citrus fruits of Algarve (IGP) (means Protected Geographical Indication) – oranges, clementines, tangerines, grapefruits and lemons – are characterized by its thin, very coloured and shiny peel and by its high content of very sweet juice. Its production has two peaks: in December/January and in June/July and they are very enjoyed either as dessert or in juices, jelly and liquors.

The Fig Cheese (which is not a cheese but a Fig Cake) is also a traditional algarvian product and it is made of figs, sugar, almonds, cocoa, arbutus, lemon, anise seeds and cinnamon – an awarded family recipe with lots of secrets. This sweet can be tasted in thin slices and preferably accompanied by an Aguardente de Medronho (arbutus-berry brandy).