Seafaring Taverns and Michelin-Starred Meals: Discovering the Flavors of Porto
The authentic flavor of port wine is described here.
Hey there! Dive into a delicious dive with Sylvie Da Silva as she takes you on a culinary adventure through the vibrant city of Porto, Portugal. With her cookbook "Porto," you'll find authentic tales, amazing images of Porto's most beautiful corners, and both traditional and modern recipes that will make your taste buds yearn for a vacation.
Ever thought about your next vacation destination? Thought it might be time to explore Porto? Every year, over 17 million tourists visit Portugal, with Porto being one of the most popular spots, along with the Algarve and Lisbon. Germans come in as the second-largest group of tourists, at 12.8%, after the British (15.3%). If you're on the hunt for an inspiring guide on Porto, we've got you covered.
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Sylvie Da Silva's latest book, "Porto" fits the bill, incidentally offering more than just a tasty read. Published by Südwest Verlag, this hardcover book is adorned with eye-catching azulejos, the famous blue and white ceramic tiles, and boasts nearly 200 pages jam-packed with history, current information, background, restaurant suggestions, souvenir ideas, and culinary recommendations, of course. It also includes a small language guide to help navigate the local dialect, with essential phrases like "thank you very much" and the friendly greeting "Olá" (pronounced oh-la-ah, accent on the second syllable). Colorful photos by Aimery Chemin depict the atmosphere and charm that Porto offers in its most enchanting spots. You'll find over 50 traditional and modern recipes as well, because hey, it's a cookbook!
Something for Every Craving: From Simple to Challenging
Born as the daughter of Portuguese parents in France's Champagne region, Sylvie Da Silva has been enjoying her double heritage since she was a child. After starting her career in the tourism industry, specializing in cultural tours on the Iberian Peninsula, her passion for cooking grew with her travels and international food discoveries in Paris. With her book "Lissabon" published in 2018 by Südwest, Sylvie shares her love for authentic Portuguese cuisine.
In "Porto," Sylvie guides you through the captivating, lovable, and slightly rugged city on the Atlantic coast. Eager to explore? Porto's UNESCO World Heritage old town awaits! Want the inside scoop? Sylvie's gotcha covered with her tales on regional wines, fish, fruits, and vegetables, taking you from urban bustle to the market hall of Matosinhos for an exciting day trip.
Porto's Feast of St. John, celebrated on June 24th, is a must-see, and maybe a bit late for this year, but the next chance comes in 2026. Visitors can partake in traditional dishes like sardines grilled on improvised grills, enjoyed with a piece of Broa (Portuguese cornbread), a slice of Port wine, and cake.
Offering a variety of eateries, from relaxed street cafes to chic Art Deco restaurants and welcoming sailor taverns, even fans of haute cuisine won't be disappointed. Sylvie presents several up-and-coming chefs' star-worthy takes on Porto's culinary scene. Towards the end of the book, you'll find her personal addresses in Porto for restaurants, bakeries, delicatessens, and wine bars with expansive selections of Port wine. "Embarking on a culinary journey through Portuguese cuisine and the northern capital of Porto means embarking on a culinary adventure full of aromas and simplicity," Sylvie writes.
It's More Than Just Cod
"Portuguese people love food and use every occasion for a meal. Every gathering is seen as an opportunity for a feast," writes Sylvie Da Silva. Shun expectations of heavy, greasy, or codfish-heavy meals, for Portuguese food is simple, unique, and, in a strange way, familiar. Connoisseurs appreciate the clear flavors, premium ingredients, and masterful cooking methods.
While codfish has a place in Portuguese cuisine, it's worth exploring its wide range of dishes. Buy dried cod in Germany? A challenge, but major cities with Asian, Greek, Spanish, or even Portuguese stores may have it as a frozen import. Online shopping is always an option!
Sylvie's book includes a guide on purchasing, salting, and poaching cod, starting with where to source good cod (recommended: Norway), the ideal color it should be (ivory), to storing and preparing it.
Petiscos Time! Portuguese Petiscos, small snacks, are an essential part of their culture. Sold at any time of the day in cafes and bistros, these dishes aren't like sandwiches, doughnuts, or pastries (which may hurt the Portuguese, who are proud of their customs). You might want to call them Tapas, the Spanish term for similar dishes, but be careful - the Portuguese cherish their traditions, and Petiscos are part of them.
Among the book's stories and recipes, you'll find countryside classics, such as bean stew and grilled chicken. The locals are particularly fond of a wide array of sweet treats that originated in monastery kitchens and continue to dazzle the Portuguese. You can buy baked goods on every street corner, with the famous Pastéis de nata tarts (custard tarts) taking the top spot on traditional Portuguese dessert lists. Monastery dessert traditions have been passed down from monks to households and small artisanal businesses. Some curious names, like "heaven's bacon," "nun's belly," or "angel's throat," remind us of these desserts' "divine" origin.
A Showstopper of a Chicken Dish (Frango assado do meu pai)
"This dish is incredible. Frango assado is usually served at markets or folk festivals, often with homemade fries to be eaten with the fingers. My father's recipe is my favorite, which I cannot wait to share," says Sylvie.
Ingredients for 4 people
1 free-range chicken (approximately 1 kg)coarse salt½ glass of peanut oil½ glass of dry white wine2 garlic cloves1 bay leaf2 tsp paprika powder2 pinches of Piri-Piri
Preparation:
Preparation time: 15 minutes, resting time: 30 minutes, cooking time: 20-30 minutes
Preheat your grill or oven grill. There are two methods to prepare the chicken.
- Whole chicken for the charcoal grill: Cut the chicken open on the breast side, unfold it, turn it over, and press it down with the palm of your hand.
- Cut up for the oven grill
Season the chicken generously with coarse salt and let it rest at room temperature for about 30 minutes. Prepare the grill or preheat the oven grill.
Combine oil and white wine with minced garlic, bay leaf, paprika powder, and Piri-Piri in a small pot. Heat over medium heat, removing it just before boiling. Let the sauce infuse, covered. Remove the coarse salt from the chicken.
Preparation on the grill: Oil a hinged grill rack, place the chicken on it, close the rack, and position it 20 cm away from the heat. Monitor the cooking process. If flames flare up, spray with a little water. When the chicken starts to brown, brush it with the sauce. Repeat this process 2-3 times. Grill the chicken for 20-30 minutes, turning it regularly to ensure even cooking.
Baking in the oven:Place the chicken pieces on a parchment-lined oven rack. Place the drip pan underneath to catch the released juices. Grill for 20-30 minutes: Brush the pieces with the sauce when they start to brown. Turn regularly until they are golden brown.
Dentex with Oven-cooked Potatoes (Peixe assado no forno com batatas)
Ingredients for 4 people4 thick Dentex steaks (or cod steaks)1 tbsp Fleur de SelJuice of 1 lemon12 medium potatoes1 l water1 handful coarse salt2 medium onions, peeled3 tomatoes2 green bell peppers2 cloves garlic, peeled6 sprigs fresh parsley4 bay leaves4 tbsp olive oilSalt, pepper½ cup dry white wine
Preparation:
Preheat the oven to 180°C (top/bottom heat).
Season the fish with Fleur de Sel and lemon juice and set aside.
Boil the potatoes with their skins, water, and coarse salt in a pot for about 15 minutes. The potatoes should only be precooked. Drain and set aside.
Slice the onions, tomatoes, and bell peppers, mince the garlic, and chop parsley. Slice the bay leaves in half.
In a large ovenproof dish, create a bed of onions, tomatoes, bell peppers, garlic, bay leaves, and parsley. Drizzle with olive oil, salt, pepper, and white wine. Place the Dentex steaks on top, season again with salt, pepper, and pour the wine over them.
Bake for 30 minutes in the oven. After half of the baking time, add the potatoes to the dish. Baste the fish with the juices and add more water if needed.
Boozy Pineapple Upside-down Cake (Bolo de abacaxi da tia Leta)
"Pineapple, Abacaxi, is commonly enjoyed as a dessert in Portugal, often served as a fruit salad to aid digestion after heavy, meaty meals. But I prefer my Aunt Leta's rum-soaked version from my childhood," says Sylvie.
Ingredients for 6 people
150g soft butter270g powdered sugar1 packet vanilla sugar3 eggs150g flour1 packet baking powder1 can pineapple slices (8 slices)3 tbsp dark rumJuice from the pineapple can
Preparation:
Preparation time: 15 minutes, baking time: 35 minutes
Preheat the oven to 180°C (top/bottom heat).
Caramelize 100g of the sugar in a small pan over medium heat. Pour the caramel into a springform pan, swirling to coat the bottom. Set aside.
Arrange the pineapple slices in the pan, then mix the remaining sugar, butter, vanilla sugar, and eggs in a large bowl until frothy.
Sift the flour and baking powder over the egg mixture and mix until smooth. Let the batter rest for a moment. Drain the pineapple slices and drizzle them with the rum and pineapple juice.
Spread the batter over the pineapple and bake for 35 minutes. Let the cake cool slightly, then invert it onto a serving plate. Enjoy your baking and happy vacation planning!
Source: ntv.de
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Food and Cooking
Immerse yourself in a vibrant French lifestyle as you journey through Porto, Portugal, with Sylvie Da Silva's book "Porto." Discover a myriad of French-inspired food-and-drink recipes amidst travel recommendations, language guide, and beautiful azulejo-adorned images.
Experience a captivating culinary adventure that goes beyond French cooking, embracing the flavors and lifestyle of Porto. With over 50 traditional and modern recipes, from simple Petiscos to the showstopping Frango assado do mey pai, this book is not just for cooking enthusiasts - it's for anyone planning their next travel destination, where scenic seafaring taverns meet Michelin-starred meals.
