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Field of classical music represented, among others pianists Artur Pizarro and Maria João Pires and world-renowned cellist Guilhermina Suggia. To the known Portuguese composers include: José Vianna da Motta, Carlos Seixas, João Domingos Bomtempo, João de Sousa Carvalho, Luís de Freitas Branco and Joly Braga's student Santos, Fernando Lopes Graça, Emmanuel Nunes and Sérgio Azevedo. Portuguese cuisine is characterized by diversity. Easy access to the sea guaranteed wealth of fish and shellfish, which are based on dishes from the coastal regions, while in the central part of the country is dominated by meat dishes and cheeses. Many products owe Portuguese conquerors: Romans left behind wheat, grape vines, figs, olives and almonds, while the Moors - rice, citrus fruits, saffron and a passion for cakes with honey, almonds and figs. With the maritime expeditions, the Portuguese cuisine has been enriched by a variety of spices from India and the Far East, including pepper, cinnamon, cloves and nutmeg, and piri piri peppers African. Also brought exotic fruits, tomatoes, potatoes, corn and cocoa.
Portugal's national dish is bacalhau, salted and dried cod, which supposedly can cook in how to lose weight fast ways, as much as there are days in the year. Each region has its own unique way of preparing it. Another equally popular dish is grilled sardines (port. sardinhas grelhadas).
Each region of the country has its own traditional food. For example, in the Algarve are sweet and cataplana ovos moles, or seafood, stewed in a special copper pot with a lid. In the north the country is popular caldo verde - green soup with potatoes, and the Azores - cozido das Furnas - stews braised dish in the hot ground, just above the steaming volcanic springs. Lisbon boasts Pasteis de Belém (Pasteis de nata), a pudding stuffed with scones, cinnamon and posypanymi powdered sugar, and Porto - tripas à fashion to Porto, which flaczkami with white beans.
Published December 20th, 2011
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