RECIPES

Colours and aromas of the Algarve
The Algarvian gastronomy, rich in ingredients and flavours has a particularity, which provides it with an outstanding quality, the simplicity of the confection.

Boiling and grilling require high quality raw materials. For example a ‘Cataplana’ without extra virgin olive oil or a grilled dish without fresh seafood would soon be unmasked; therefore, genuine Algarvian food does not have room for mistakes. It does not allow too much frying or salt, it uses parsley, coriander and other herbs to liven up our pallet, without letting it ‘doze’.

This traditional way of eating also includes figs, almonds, soups, various fruits, a variety of vegetables, olive oil, fish and a little bit of meat, which constitutes a colourful diet. The yellow colour of the pumpkins contrasts with the red of the tomatoes and the carrots with the green tones of the cabbages.

One can prepare pretty dishes, which also have other characteristics. The pigments contained in vegetables are nowadays considered anti-oxidant and capable of preventing not only cardiovascular but also oncology diseases. What else could we ask for?

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