bacalhau

Bathed by the Atlantic Ocean, Portugal is one of Europe’s premier destinations for watching whales and dolphins in their natural habitat.

The Phoenicians first brought olive trees across the Mediterranean to Portugal and the Romans were successful in cultivating the groves and pressing the olives to attain the precious oil.

Due to its many complexities, the Portuguese don’t really expect visitors to speak their language very well but are very engaging and fully appreciative when someone tries.

From Atlantic-fresh fish to the wild meats of the mountains, Portuguese food is distinctive and varied with many of the most popular regional dishes having evolved from age-old recipes based on locally-grown ingredients.

The versatility of the dried salted cod known as bacalhau has long-established it as the Portuguese national dish, with options such as bacalhau assado no forno (cod roasted in the oven) and bacalhau à bras (cod fried with egg, potatoes and onions) always popular choices … Read more