Cuisine of the Algarve
Eating out is a central component of Portuguese life. Meals, typically accompanied by fresh bread, tuna pate and black olives, tend to be festive occasions.
Algarvian cooking shows off the region’s fine and varied seafood. Sea bass, bream, prawns and tuna are among the most common dishes, while the availability of soups and shellfish depends on the catch of the day. Over the years, Portuguese fishermen have perfected the art of slow charcoal grilling, a preparation method that seals in the natural juices and delicious flavours to great effect.
Chicken and pork, prepared in every shape and form, are also popular dishes. Who in the world is unfamiliar with Chicken Piri-Piri? Or ignorant of its place of origin? As one moves inland, game dishes - especially suckling pig and quail - become more common. The local agriculture is often evident in the food - the Portuguese know how to derive the very best taste and olfactory effects from wild herbs and plants.
The Algarve’s dessert carries the same weight as its main dishes. The various combinations of rich egg, sugar, almonds, oranges and figs produce the world-famous Algarvian sweets: doces de amendoa, bolo Algarvio and morgado de figos do Algarve.
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Related Articles
- Property in the Algarve
- Introduction to the Algarve
- Climate of the Algarve
- History of the Algarve
- Travel To And Around the Algarve
- Accommodation in the Algarve
- Communication in the Algarve
- Emergencies in the Algarve
- Cuisine of the Algarve
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