Try to say bacalhau, queijo, azeite... Portuguese cuisine has been enriched by the influences of its former colonies and neighboring countries, and today it presents a rich Mediterranean gastronomy with touches of Asia, Africa and Arab. Exquisite cuisine full of textures and flavors. Caldo verde, charcoal-grilled sardines, lamprey cooked with curry, rice with duck, azeitâo cheese, cod fishcakes, fresh seafood and fish...

Cod deserves a special mention here. It has been an essential part of Portuguese cuisine for more than 500 years, closely linked to its history and culture. Fishermen learned to salt cod at sea to last the long voyage home, and to sun-dry it so that it could last months, and it was accessible to the population that could rarely afford to buy fresh fish. Iit is said there are more than 365 ways to cook bacalhau, one for every day of the year.