Portuguese cuisine rarely travels well. 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. So while diners worldwide crowd Italian trattorias, French bistros and Spanish tapas bars, Portuguese restaurants abroad generally cater to melancholy emigrants seeking in vain to matar saudades (kill their longing) for mom’s home-cooked food. Things are changing. The success of Portuguese chefs like George Mendes in New York and Nuno Mendes (no relation) in London is generating a global buzz about the cooking of their homeland. Regular visitors have long been in on the secret, but here are 20 reasons why Portugal should be on every foodie traveler’s list. Paul Ames for CNN 8 July 2016 [caption id="attachment_6646" align="aligncenter" width="1080"] Portugal has the best seafood in Europe & compared to most other countries’ it’s cheap. Still people get surprised when they see the bill and find out they paid 70 € for a crab. BUT it’s FANTASTIC :)[/caption]
Food is an important part of our life. We cook ourselves, try to eat healthy food, eat out a lot and have opinions about the environmental side of food. And we’re surrounded by friends who shares our interests. If that makes us foodies – then fine with us. But to us it’s just the way we have lived for ages. Read our opinions here
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