This category includes recipes and ingredient information from Portugal, Madeira and the Azores. Portuguese cuisine is very diverse, with different regions having their own traditional dishes. and popular ingredients include salt cod (bacalhau), sardines, beef, pork, lamb and chicken. The Portuguese art of pastry has its origins in the Middle-Ages when Catholic monasteries were widely spread across the country. These monasteries, based on very few ingredients (mostly almonds, flour, eggs and some liquor), managed to create a spectacular wide range of different pastries.

DOP ingredients

DOP stands for ‘Denominação de Origem Protegida’ which in the UK we know as 'Protected Designation of Origin' (PDO). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how". The following Portuguese ingredients are those which are registered as DOP.

IGP ingredients

IGP stands for ‘Indicação Geográfica Protegida’ which in the UK we know as 'Protected Geographical Indication' (PGI). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following Portuguese ingredients are those which are registered as IGP.

ETG ingredients

ETG stands for ‘Especialidade Tradicional Garantida’ which in the UK is known as 'Traditional Speciality Guaranteed’ (TSG). It "highlights traditional character, either in the composition or means of production". Currently, Portugal produces no ingredients which are registered as ETG.

We have a list of recommend Portuguese ingredient suppliers, as well as a section on Portuguese cheeses.

• Click to preview 3 randomly chosen illustrated recipes from within the Portuguese recipes category

PORTUGUESE RECIPES