Life moves at a different pace in the Alentejo. Days are sunny - but never dull. From the north in the Ribatejo area to the very south of Lower Alentejo the diversity of landscapes and culture makes for a wide offering of adventures. Visitors won’t only unwrap the history of the region, but also enjoy nature and so many open-air activities in this unique place with mild winters.
If we had to choose one truly remarkable thing about Portugal, it would be the cuisine. There are amazing natural landscapes and miles of beaches, not to mention the rich culture but Portugal has many delicacies that are only found in certain regions and they are worth a special trip.
There’s a saying in Portugal about there being a different recipe of codfish for each day of the year. Is that actually true? Maybe, but it sure says a lot about the Portuguese love of codfish. And, by that, we mean salted cod, bacalhau. To explain the story behind how codfish became the “faithful friend” of this nation’s tables, it will open this Summer The Interpretive Center of the History of Cod, in Terreiro do Paço (Torreão Nascente) - in Lisbon.
The New York International Olive Oil Competition - one of the most respected in the world - awarded 32 medals to olive oils from Portugal’s north to south.
The neighborhoods you have to see on your next trip to Lisbon
The foundation of a good and healthy breakfast? A fresh, homemade orange juice is often the right answer - and every Portuguese is happy to agree. The reason for this joy is because in the very south of the country we find a not-so-hidden secret - the Algarve orange - brought home by Portuguese navigators in the 16th century and grown in the green Algarve hills.
Portugal is a nostalgic nation. And many fados from the 19th century looked back to a simpler time, when street sellers, know as Pregões, sold everything from fish to bread. Here are two of our favorites - one fondly recalling how black braids became all the rage in Lisbon - and the other a love letter to a lemon seller.
From Washington DC to Montreal to London, the concept of Portuguese grilled chicken seems to be the original culinary ambassador of Portuguese food. Like the nata, it is maybe the thing many visitors come looking for.
“Wine Pairs with Portugal”
Today, Portugal is the only European country to use coriander as a fresh herb, in food and salads, and it makes the key ingredient in Açorda, a bread soup that defines the Alentejo. Simple, local and complex, Açorda is made with water, olive oil, garlic, a poached egg, salt, stale bread and coriander. Also made from local bread are migas which accompany fried pork cubes.