The Algarve Gastronomy

The Algarve gastronomy goes back to the historical times of the Roman and Arab presence, being aware of the climate of the region one of the main tourist attractions. The ingredients used reflect the fresh flavors of the sea and the nice and strong aromas of the field.

From the famous “Razor Rice” farense, the beautiful grilled sardines Portimão up to sweets “Gift Rodrigos” of Lagos, are wonders for everyone. The town of Monchique stands out in this chapter as it is known for pig farming, proof of this are the known sausage made with pork (sauce, black pudding flour or sausage, black pudding and smoked sausage) and ham, exhibited annually at the Fair of Sausages and Fair Ham, respectively. It is also widely known to aquardente fro produced in this region, with its own brand, which attracts people from everywhere to savor. They are also sought liqueurs made with local produce.

A list of some of the best delicacies then presents itself:

typical dishes
  • Carapaus alimados
  • Cataplana
  • Perna de carneiro no tacho
  • Carne de porco com amêijoas
  • Papas de milho, mais conhecida como Xarém
  • Ervilhas com ovos à Algarvia
  • Perdiz estufada
  • Coelho frito
  • Raia Alhada
  • Assadura à Monchique
  • Gaspacho
  • Cozido de grão
  • Lulas recheadas à Algarvia
  • Choquinhos à algarvia
  • Polvo no forno com entrecosto
  • Bifes de atum de tomatada
  • Favas à moda do Algarve
  • Canja com conquilhas
  • Gaspacho de alho
sweet-stuff
  • Dom Rodrigo
  • Colchão de Noiva
  • “Queijos” de Figo e amêndoa
  • “Gargantas” de Freira
  • Bolo Tacho
  • Empanadilhas
  • Filhós
  • Marzipã
  • Estrelas de figo e amêndoa
  • Folares
  • Torta de Claras
  • “Tutano”

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