| Portuguese cuisine is very different from other that of | | | | added as well - typically nutmeg and saffron, cloves, |
| other European countries, reflecting the country's | | | | allspice, piri-pri, or ground ginger and curry powder, |
| relative isolation in Europe (it is bordered only by Spain) | | | | depending on the region. |
| and Portugal's long maritime tradition - with Portuguese | | | | - In general, as noted previously, thanks to the country's |
| explorers bringing back many influences from the New | | | | long maritime tradition, a wide variety of fish and |
| World, Africa, the Far East, and the East Indies - and | | | | shellfish are eaten in Portuguese cuisine. These include |
| fish and seafood being a major and important part of | | | | crabs, hake, horse mackerel (scad), lamprey, lobster, |
| the Portuguese diet. Portuguese cuisine is particularly | | | | octopus, sardines (especially when grilled as sardinhas |
| known for salted cod, pork, and its exciting use of | | | | assadas), scabbard. sea bass, shrimp and squid. |
| spices. | | | | - Cozido á portuguesa - a traditional rich meat |
| Some popular Portuguese dishes include: | | | | stew, made with beef and pork (or sometimes |
| - Bacalhau - salted cod - there are many different | | | | chicken), cabbage, carrots, turnips, rice, potatoes and |
| ways that this can be cooked, some say one way for | | | | Portuguese smoked sausages. |
| each day of the year, whereas other says over 1,000. | | | | - Pastéis de nata - small creamy tarts, originally |
| - Caldeira - a stew consisting of a variety of different | | | | from Lisbon, but now popular throughout Portugal, as |
| types of fish (and sometimes shellfish), together with | | | | well as former Portuguese colonies. |
| potatoes, tomato and onion. Spices are sometimes | | | | |