Served in cafes and restaurants throughout the country, pastel de bacalhau is a fried salty and soft codfish cake, whose origin and paternity are disputed by different regions. From North to South, there are, however, three mandatory ingredients in the cooking of this delicacy: codfish, potatoes and chopped parsley. Usually served cold and devoured in two bites, its deliciousness crossed the Atlantic Ocean, being equally popular in Brazil, where it’s served hot and known as bolinho de bacalhau.
The undeniably northern pastel de Chaves is a consistent flaky dough pastry shaped like a half moon and filled with mince. Broa de Avintes is also northerner and consists of a rich corn bread that tastes particularly well if spreaded with butter or sided with a slice of chorizo, farinheira (pork sausage made with flour and spices) and linguiça (spicy pork sausage).
The smoked sausage industry is of great tradition in the whole country. For those who love these foods, Alheira de Mirandela is a highly recomendable dish. It’s a smoked sausage of jewish origins, made with poultry meat and lard that tastes delicious when fried and sided with boiled vegetables, salad, french fries and a fried egg.
Francesinha is a typical dish from Porto and also rich in smoked sausage products. It’s a sandwich filled with linguiça, sausage, ham and a steak, wrapped in melted slices of cheese. The experts say that the best part of this calorie bomb is actually the sauce that submerges the sandwich. Baked with tomato, beer and hot sauce, it’s to die for!