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In the hospitable region of Oporto and North the table is always well laid and worthy of a good meal.

Among the vast gastronomic delicacies of Minho cuisine the Abade de Priscos Pudding (Pudim Abade de Priscos) is one of the most famous.

Typical of Braga, it is also known as bacon pudding and it's ideal for party table. The recipe comes from the abbot who the pudding is named after, a master in the culinary arts of his time (late nineteenth century).

Also associated with festivities, especially Christmas, are octopus and cod, cured by the national tinned foods industry, where the town of Matosinhos appears as ex-libris.
Among the traditional dishes is the Casserole of salt cod, potatoes and onions (Bacalhau à Gomes de Sá) a typical dish from Oporto. Seared in the oven, this dish consists of a mixture of softened pieces of cod in olive oil, baked potatoes, garnished with boiled egg, parsley and olives.

The region of Trás-os-Montes is also rich in ingredients of the Portuguese cuisine. The olive oil and the honey are two qualified emblematic products from the north-eastern region, both products hold the title Protected Designation of Origin.

The Mirandela Alheira is almost an “institution”. Made from pork, poultry (chicken or turkey), wheat bread, olive oil and many spices, it is fantastic when served with boiled potatoes and spring greens. Ingredients such as aged pork and/or ham, game meat and beef can also be used to make these sausages.

The quality of Mirandesa veal allows its consumption simply baked or boiled.

Among the most renowned of the central region’s cuisine is the Bairrada Suckling Pig (Leitão de Barraida). The story goes that from the nineteenth century travellers would stop off at the area of Mealhada to eat the famous leitão, which would be accompanied by some of the region’s fine wine. Roasted the Bairrada way, it can be eaten hot or cold, retaining all its characteristic aroma and flavour.

Chanfana is another typical dish from the Beira Litoral region which is cooked in black clay pots. The province of Miranda do Corvo is the capital of a delicacy whose recipe, according to legend, comes from monasteries. Made with mature goat’s meat and roasted in red wine for approximately four hours, the preparation for this dish starts the day before it is served.

In the central region, a meal can often be finished off with Aveiro Soft Eggs (Ovos moles de Aveiro) A famous confectionary product of monastic origin, as its name suggests, it is made with egg and sugar and can be served in various different ways.

The cheeses are another specialty not to be missed. Buttered or cured, these are certified products (PDO) that are full of unique character. Apart from the Serra da Estrela and Rabaçal cheeses, there is the Castelo Branco cheese as well as the cheeses from Beira Baixa, which include a yellow cheese and a spicy cheese. The Serra da Estrela Cream Cheese (Requeijão) is a product from the Serra da Estrela cheese factory and is widely used in confectionary products. The requeijão paste with honey is a simple but delicious way to enjoy this delicacy.

The cherry is the fruit that symbolises the central region most. Produced in Cova da Beira, it can be eaten fresh and in fruit salads, crystallised into jams and even chocolates.

In the region of Aveiro, salt mining is still carried out today, something that dates back beyond the existence of the Ria de Aveiro. Most of the salt flats are found on islands and even today the extraction process is still carried out by hand.