Food and Wine

Coimbra : a city of taverns ?

Wednesday, 18 August 2010 00:00

The City of Coimbra is organizing a survey of taverns in the Centro city, which was a meeting place for generations of poets and students, and to carry out a plan for revitalization, preservation, and enhancement through a "Route of the Tabernas de Coimbra.” The Tabernas establishments are characteristic of times past that have played an important role in the communities in which it operated, with evidence of economic, social, cultural and even political populations. They were also centers of society, especially among the working classes. The city of Coimbra was rich in taverns. The city has embarked on an exhaustive survey, and found more than 36 taverns in operation. This is the result of a first phase of survey / characterization of the taverns carried out, covering the parishes of Holy Cross and St. Bartholomew (the area of Baixa) and the parishes of Almedina and New Cathedral (included in the area of Upper).

Algarve’s Arbutus spirit

Thursday, 12 August 2010 00:00

With alcohol levels of 36 percent, the new “spiritual” drink is nicknamed by its creator as the new “summer nectar” due to its composition of 70 % arbutus spirit and 30 % honey. Arbutus spirit, also known locally as Medronho, is a traditional drink in the Algarve produced with the arbutus fruit. According to the producer, the biggest challenge of the testing stage was to obtain the crystal look of the drink, due to the characteristics of the ingredients being used. The drink is produced in a small distillery located in Aldeia do Talurdo, near Silves, where Luís Sequeira also produces and sells chocolate bonbons filled with honey and arbutus spirit. Aguardente is the drink - much like vodka, and Medronho (aka strawberry-tree) is the fruit that gives it a special flavor. Similar to the strawberry, the Medronho fruit has its seeds on the outside and a soft flesh on the inside, with a small delicate pit in the center. The fruit is small and round, with an orange and deep read color, biting into the fruit one feels its graininess, but when bitten through it’s soft and delicate center collapses with a mellow meaty sweetness. When ideally ripened, the bumpy exterior turns almost black in color, and this is when these little strawberry balls are ideal for harvesting and making Aguardente de Medornho. Aguardente can be made from other fruits such as figs but the most revered is still Medronho.

Madeira Wine Festival 2010 (September 2-5)

Wednesday, 11 August 2010 00:00

This Wine Festival relives the time-honored traditions of the Madeiran population surrounding the production of this exquisite wine. Exhibitions and vertical gardens in Funchal pertaining to the theme of Madeira wine are featured throughout the Festival week. On September 4, enjoy the picking of the grapes, followed by the pickers’ parade and the threading of the grapes. Guests can enjoy musical entertainment and food each day.

And the best Pastel de Nata is….

Monday, 09 August 2010 00:00

The famous Pastelaria Suíça in the heart of Lisbon has taken the title for the Best Nata in Portugal. Casinha do Pão came in second, and the Hotel Altis took third. It is believed that pastéis de natas were created by Catholic nuns at the Jerónimos Monastery. The Casa Pastéis de Belém in Lisbon was the first place outside the convent selling the original creamy dessert, after the monastery was closed in 1834, they are called pastéis de Belém, after the name of the area and its famous bakery.