Portuguese · IV The Method
Portuguese Regional: Alentejo, Algarve, and the North
I
Origin
Portugal's small geography (the size of Indiana) encompasses dramatic culinary variation — the cork-forest and pig-grazing Alentejo plateau (where the Ibérico pig and the acorn diet produce the world's finest ham, presunto), the sunny Algarve coast (where the cataplana copper clam pot defines regional cooking), and the rainy, wine-producing north (Vinho Verde country, the broa corn bread, the caldeirada fish stew).
II
Description
Portuguese regional techniques.
III
The Thread
—Moroccan tagine (same sealed-vessel cooking principle — cataplana and tagine are parallel inventions), Spanish jamón ibérico (direct parallel — same pig, same acorn diet, slightly different curing tec
IV
Flavour Context
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Pillars V — VII
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