Um simbolo bastante conhecido da cozinha Portuguesa, o Pastél de Nata é uma iguaria apreciada em todo o mundo, particularmente no Brasil, na China e Sudeste Asiático.
As suas origens remontam ao século 17 e reza a história que a receita foi criada no Mosteiro dos Gerónimos em Lisboa por monges católicos.
“In its hometown, Porto, Francesinha is not just a delicacy, it’s a religion…”
Francesinha is one of my favourite dishes. It was created in Porto in the 1960s by Daniel da Silva, a returned emigrant from France and Belgium who tried to adapt the French Croque-monsieur to Portuguese taste. The end result was a fabulous Sandwich which is soaked in the most delicious meat based hot sauce.
The Portuguese adaptation of the French Toast, Rabanadas are mainly found in Portuguese homes as a Christmas dessert but are delicious any time of the year. This variation is distinctive by combining flavours like cinnamon and lemon with the sweetness of a Port wine syrup.