Preparation Authority tier 2

Portuguese Regional: Alentejo, Algarve, and the North

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).

Overview

Portuguese regional techniques.

Source

SRI LANKAN + PORTUGUESE DEEP + INDONESIAN DEEP

Cross-Cuisine Parallels

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