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Sobre a Gastronomia
Terceira’s gastronomy is very rich and varied, where one should stand out the conventual confiture. This confiture is characterized by the use of many egg yolks and its particular taste. There are, among others: Queijadas de Feijão, Cuvilhetes de Leite, Alfenim, Massa Sovada, Papas de Arroz, Doce de Vinagre, etc. A particularly famous sweet is the Dona Amélia queijada. This type of cheesecake was created specially for the visit of King Charles and Queen Amélia to the Azores, in 1901. Its recipe is a derivation of an older one, the “Indy Cake”, made with different Indian spices.
There are also many other non-sweet traditional food, such as: meat Alcatra, made with Verdelho wine; fish Alcatra; rabbit with “villain sauce”; Holy Ghost soup; sausages; morcela (a type of sausage); liver sauce; haggis; and a great variety of sausages and pig-derived food. Seafood, such as limpets in Afonso sauce, are also part of the tradition. There is also a great variety of cheeses and wine.
One should mention the different recipes for cooking octopus, being one of the most popular the Stewed Octopus with Vinho de Cheiro.
Sweet potatoes came to the island before reaching continental Europe (15th and 17th centuries) and immediately became a very important ingredient in Terceira’s gastronomy, whether as an complement to cracklings or other main courses, alongside with corn and yam.
Regarding wines, there is the Biscoitos Wine, the famous Verdelho. This wine has been a constant in the people’s gastronomy since the island’s peopling and was greatly used by sailors overseas due to its conservation properties.
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