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#Portugal: Europe's best-kept #foodie secret - via CNN Travel 08.07.2016 | The cooking of mainland Europe's westernmost country is deeply rooted in the freshest local ingredients. Superlative seafood, sun-ripened fruit, lamb raised on flower-speckled meadows, free-range pigs gorging on acorns beneath oak forests. Without them, it just doesn't taste the same. Photo: Mainland Europe's westernmost country has its share of unusual food. These are morcela doce, a sugared blood sausage.

#Portugal: Europe's best-kept #foodie secret - via CNN Travel 08.07.2016 | The cooking of mainland Europe's westernmost country is deeply rooted in the freshest local ingredients. Superlative seafood, sun-ripened fruit, lamb raised on flower-speckled meadows, free-range pigs gorging on acorns beneath oak forests. Without them, it just doesn't taste the same. Photo: Mainland Europe's westernmost country has its share of unusual food. These are morcela doce, a sugared blood sausage.

Eating Our Way Around Lisbon  Via Rear View Mirror | 18.10.2012  After a bit of sightseeing in the Bairro Alto and surrounding neighbourhoods we crossed the water to get a view of Lisbon’s Golden Gate-esque bridge and to try the local cuisine in Almada. Here we were treated to plates loaded with seafood and a couple of glasses of Portugal’s famous vinho verde.  #Portugal

Eating Our Way Around Lisbon Via Rear View Mirror | 18.10.2012 After a bit of sightseeing in the Bairro Alto and surrounding neighbourhoods we crossed the water to get a view of Lisbon’s Golden Gate-esque bridge and to try the local cuisine in Almada. Here we were treated to plates loaded with seafood and a couple of glasses of Portugal’s famous vinho verde. #Portugal

Portuguese Sausages from  Montalegre Sausage Festival, Saborearte 2012,  Porto, Portugal  http://www.cm-montalegre.pt/cache/5/5c/5c8/5c8c/www.cm-montalegre.pt__src5c8c1aa27311f6d6d058f29656bee1e0_par4d561afb93392aae9100b9e68fc686b4_dat1356513707.jpeg

Portuguese Sausages from Montalegre Sausage Festival, Saborearte 2012, Porto, Portugal http://www.cm-montalegre.pt/cache/5/5c/5c8/5c8c/www.cm-montalegre.pt__src5c8c1aa27311f6d6d058f29656bee1e0_par4d561afb93392aae9100b9e68fc686b4_dat1356513707.jpeg

Tiny Picks Her Top Treats - Do not Leave Portugal Without Eating These ! - via The Tiny Taster 27.10.2014 | There are times when I think ' someone pinch me I must be dreaming' and on this recent Portuguese adventure, I must have thought this at least a hundred times. Everything about this country is beautiful, from their stunning beaches, quaint towns, bustling cities to wonderfully warm people. However I think the real treasure is their food.

Tiny Picks Her Top Treats - Do not Leave Portugal Without Eating These ! - via The Tiny Taster 27.10.2014 | There are times when I think ' someone pinch me I must be dreaming' and on this recent Portuguese adventure, I must have thought this at least a hundred times. Everything about this country is beautiful, from their stunning beaches, quaint towns, bustling cities to wonderfully warm people. However I think the real treasure is their food.

Fava Beans with Strawberries by Chef Jose Julio Vintem, Tomba Lobos, Portalegre, Alentejo, Portugal -  VAZIO studio / Food Photography, Food Styling, Packshots e Ambientes

Fava Beans with Strawberries by Chef Jose Julio Vintem, Tomba Lobos, Portalegre, Alentejo, Portugal - VAZIO studio / Food Photography, Food Styling, Packshots e Ambientes

Portuguese Sausages from  Montalegre Sausage Festival,  Porto and North of Portugal    http://www.cm-montalegre.pt/cache/d/d4/d4b/d4b6/www.cm-montalegre.pt__srcd4b69103a86492cb7af0369fe82377f5_par4d561afb93392aae9100b9e68fc686b4_dat1359040524.jpeg

Portuguese Sausages from Montalegre Sausage Festival, Porto and North of Portugal http://www.cm-montalegre.pt/cache/d/d4/d4b/d4b6/www.cm-montalegre.pt__srcd4b69103a86492cb7af0369fe82377f5_par4d561afb93392aae9100b9e68fc686b4_dat1359040524.jpeg

Cabidela de frango — chicken stewed in its own blood with rice — is a specialty at Tasca do João in Lisbon.

Cabidela de frango — chicken stewed in its own blood with rice — is a specialty at Tasca do João in Lisbon.

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