Food and Wine
Monday, 11 February 2013 00:00
The Carapau manteiga is distinguished from other variants of fish species by a fat layer, similar to butter between the skin and the rib, having a distinct taste and generally appreciated when cooked. The Carapau manteiga, common off the coast between Setubal and Sines and appreciated for dining, will be the target of a food qualification process in order to ensure recognition of product origin and quality. One of the main objectives of the application is to strengthen the role of tourism in the region. Although the qualification process now checks whether this is a species unique to the coast “Setubalense,” in this area there are a lot of underwater rock formations along the coast. This favors the production of algae and plankton and thereby generates special conditions favorable for feeding species.
Thursday, 07 February 2013 00:00
The Pousada has preserved the Monastery’s heritage intact (the site was classified as a building of public interest in 1986), including the amphitheater, architectural layout in the pine woods on the slopes of Esperança´s Mountain, and stunning landscape with views over the Cova da Beira region and Estrela’s Mountain. Guests can use this historic luxury hotel as a base for exploring the many historical monuments is the region, including the castle, the burial vault of the Cabral family, the Jewish Quarter, as well as the natural beauty and folk traditions of Serra da Estrela (Estrela´s Mountain), one of the Europe’s most important natural reserves. Valdir Lubave Dudek was born in Curitiba, Paraná, Brazil in 1971. Master of the Kitchen, he worked in several 3-star restaurants in Brazil. He was a professor at the European center and chef in various hotels. He accepted the invitation in 2003 to head the kitchen at Pousada Convento de Belmonte and prepared a sequence of delicacies based on products obtained in the Beira Interior.
Wednesday, 30 January 2013 00:00
The Network of Tabernas of the Alto Tamega is growing. Currently, there are more than a dozen spaces where traditional, starting with the food, is the watchword. But the Association for the Development of High Tâmega, who promoted the project, wants to have more taverns to operate and boost the local economy. These spaces have also been constituted as cornerstones for promoting tourism in the region. Indeed, one of the promoters of requisites taverns is "thorough knowledge" of the area and the region where they live in order to be able to give adequate information about the tourist attractions that guests can visit. The idea is that agents are proactive and cultural heritage of the region. Typically, groups are welcome, especially in the area of Porto and Minho. Some travel all the locations which are part of the network. For now, there are 11, but the idea is that there will be about two dozen.
Tuesday, 29 January 2013 00:00
Food cooked in a volcanic geyser, fish from the deep Atlantic, Azorean sweet bread: these are just a few of the delights that award-winning chef Ming Tsai of WGBH-TV’s Simply Ming discovered during his trip to the Azores, part of his 10th Anniversary Season.
Tuesday, 22 January 2013 00:00
In Marshland Nature Reserve of Castro Marim and Vila Real de Santo António, there is a footpath that in just two kilometers reveals the secrets and traditions of the "white gold" in the region: the salt. A rare example of harmony between human ingenuity and the power of nature, this hidden gem is right in the heart of one of the most important habitats of national birds.
There is a legend that tells the story of Algarve Gilda, the Nordic princess who became ill because she missed the snow. Her lover, the King of Chelb (current city of Silves) planted thousands of almond trees so that when they were in bloom, they would give the feeling of snow.
Among the houses of the village and the Guadiana, from above one can also see a surprising and geometric white robe made of crystalline sea salt. This occurs in season, which begins in early spring and extends inland into the summer.
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