Portuguese food and daily life
The cuisine varies by region. The north is known for caldo verde , a kale and potato soup generally flavored with a slice of chouriço (spicy sausage). Also important are grilled sardines. The traditional bread, especially in the northwest, is broa , a grainy corn bread with a thick crust. In Minho, the traditional wine is vinho verde , a young wine made from grapes that grow on arbors that often serve as property markers. In the northeastern region of Trás-os-Montes, fresh and cured pork, is used in a number of dishes. A stew of mixed meats and vegetables called cozida a` portuguesa originated in this region and has become a national dish. In central Portugal, cheeses are more common because of pasturing in the Serra da Estrela and fish (including octupus, squid, and eel) is abundant. In the south, the most popular soup is a form of gazpacho with bread and smoked pork. A pork and clam stew cooked in a cataplana (a tightly sealed steamer) is the regional dish of the Alentejo. Olive oil ( azeite ) is used throughout the country.
Bacalhau (salt cod) has been a national dish since the fifteenth century, when the Portuguese began fishing off the coast of Newfoundland. Pastéis de bacalhau (codfish croquettes) are a popular appetizer. An important seasoning is cumin; equally important is piri-piri , a hot red chili often used to season barbecued chicken. Cinnamon is a common flavoring for desserts, such as the traditional rice pudding ( arroz doce ).
Port, a fortified wine produced in the region of the upper Douro River, is a major export. In rural households on ceremonial occasions, port is offered to celebrated guests, including the parish priest.
The noon meal ( o almoço ) is served at about twelve thirty, and dinner ( o jantar )at 8 P.M. Breakfast ( o pequeno almoço ) is Continental style. In rural regions, it was traditional for men to stop at the local café before heading to the fields to have their pinga (a shot of stiff brandy) to matar o bicho (kill the beast).