Enjoy regional cuisine on your Portuguese holiday. Have a “Portonic” as an aperitif and begin your meal with a typical caldo verde, Portugal’s favourite soup, made from potatoes, cabbage and slices of smoked sausage. The inland northern region is famous for its smoked ham from Chaves and Lamego, and Mirandela garlic and Vinhais pork sausages. You’ll find all these for sale at the Vinhais annual fair.

The coast has different culinary traditions, with fish taking pride of place in Matosinhos, Leça, Póvoa and Viana. Some of the best salt cod recipes are from this area. Sardines are always eaten fresh and are enjoyed at the festivities to honour St. John in Porto. In Minho, fish and seafood are accompanied by well-chilled red or white vinho verde wine.

Whether you’re by the sea or further inland, you’ll always find lamprey eel, trout and other fresh water fish.

Famous Douro red wines accompany pork dishes, the best known being rojões (fried pork with cumin), from the north. Another speciality is chicken rice, or dishes made with barrosã, maronesa, mirandesa and other types of beef.

Portugal also has some famous dessert dishes. In Braga, there’s a restaurant that makes Abade de Priscos pudding. In Amarante, papos de anjo (made with egg yolks) is a favourite. In the north, you’ll find leite creme (crème brulée) and arroz doce (rice pudding with cinnamon). A glass of Port is usually enjoyed with these delicious treats.