Hana ʻia nā meaʻai Pukiki maʻamau i nā iʻa, shellfish, ʻiʻo, nā berena, nā paʻi waiū a me ka aila ʻoliva maikaʻi, i waena o nā mea hana ʻē aʻe.
E ʻike kākou i kēia ʻatikala i nā kīʻaha 25 i makemake nui ʻia ma Pokukala.
1. Hupa ʻōmaʻomaʻo
ʻO ka pala ʻōmaʻomaʻo kekahi o nā "7 mea kupaianaha o ka gastronomy Pukiki". ʻO kahi sup e pili ana i nā uala i kāwili ʻia a me nā ʻāpana o ka uhi Galician (Galician a i ʻole kāpī forage), kahi mea kanu e hāʻawi iā ia i kona ʻano ʻōmaʻomaʻo.
ʻO nā mea ʻē aʻe he kālika a me ka aila ʻoliva, kahi o ka hui e hāʻawi i kahi ʻala maʻamau i kekahi mau alanui o Lisbon, Porto a me nā kūlanakauhale Pukiki ʻē aʻe kahi i lawelawe ʻia ai ka sup, kahi i makemake nui ʻia ma Brazil.
Hoʻomakaukau ka Pukiki i ka broth ʻōmaʻomaʻo i nā lā nui a ma hope o ke aumoe i ka hoʻolauleʻa o ka Makahiki Hou.
ʻO ka papa kuhikuhi kuʻuna i hoʻokumu ʻia mai ka wahi mōʻaukala a moʻomeheu o Minho, ma ka palena ʻākau me Sepania (Galicia) a me nā ʻāpana o chouriço (chorizo).
2. Kuke ʻia ma ka ʻōlelo Pukikī
ʻO Cozido à portuguesa kahi mea ʻai o nā meaʻai, nā sausages a me nā mea kanu, kuʻuna i ka meaʻai Pukiki. ʻO kahi kīʻaha puʻuwai e lawelawe i ka mea wela e hoʻoluʻu i ke anuanu o ka hoʻoilo.
ʻO ka ʻiʻo nui i hoʻohana ʻia he puaʻa a me ka pipi, ʻoiai aia pū kekahi me ka moa moa a me ka moa.
ʻO nā ʻokiʻoki maʻamau o ka puaʻa ka iwi ʻahi i puhi ʻia (porco entrecosto) a me ka pepeiao, ʻoiai nā sausage maʻamau he farinheira, chorizo a me nā sausage koko.
ʻOiai hiki iā ia ke loaʻa ka puaʻa puaʻa, ʻo ka farinheira kumu (palaoa) ʻaʻole i loko o ka puaʻa, no ka mea ua hana ʻia me ka palaoa, nā pepa a me nā kala e hāʻawi iā ia i kona ʻulaʻula.
ʻO nā mea kanu i hoʻohana mau ʻia ʻo ka ʻuala, ka pīni, ka turnip, kāloti, kāpeti, a me ka laiki. Hoʻohana ʻia ka moʻa kuke o ka ʻiʻo e hoʻomākaukau i ka sop sup.
ʻO ka ipu ke kumu mai ia o ka moku ʻo Areosa, ma ke kaiāulu ʻo Alto Minho.
3. Cod
ʻAʻole wale ka poʻe Pukiki i ka hoʻōla ʻana i ka cod paʻakai, hōʻoia lākou aia he 365 mau ʻano ʻokoʻa e ʻai ai, ʻekolu o lākou: bacalhau à Gomes de Sá, bacalhau à Brás a me bacalhau com, nā hōʻailona āpau o ka gastr gastronomy aupuni.
ʻO ka mea mua o kēia mau papa hana i haku ʻia ma Porto e ka mea kuke, ʻo José Luiz Gomes de Sá Júnior (1851-1926). He desalted cod, ʻuala, kālika, ʻaka a me ka pepa keʻokeʻo lepo.
ʻO Macao kahi kolone Pukiki ma waena o 1556 a me 1999, kahi Lusitanian enclave i wehewehe ʻia e like me "casino, wahine a me cod à Brás", kahi meaʻai no ka cod desalted i kahi scramble me nā uala a me nā hua manu, kekahi o nā mea maʻamau i Pokukala.
4. Sardinia
Alakaʻi ʻo Pokukala i ka hoʻonohonoho ʻana o ka iʻa iʻa i kēlā me kēia makahiki i ka European Union me ka awelika o 57 kilos no kēlā me kēia kanaka, kahi e ʻai nui ai i nā cod a me nā sardine.
ʻAi ka poʻe Pukiki i ka nui o ka sardine i ka makahiki, ʻoki, ʻai, pūlehu, pūlehu ʻia, pūlehu a me ka iole.
ʻO ka sardine kahi hōʻailona o Lisbon a me kāna gastronomy. Loaʻa lākou i ka mea hao, pālolo, lole, cork a me ka papa, i kā lākou mau kīʻaha. Nui lākou i nā momona olakino a me ka huaola D.
5. Nā paʻi waiū Pukiki
Ua lawa ka ʻokoʻa o nā paʻi waiū Pukiki e loaʻa nā huahana he ʻumikūmālua me ka inoa palekana o ka kumu ma ʻEulopa.
Ua ʻike ʻia ʻo Serra da Estrela i ke kenekulia 12, ʻo ia ka tī mua ma Pokukala. Hana ʻia ʻo ia i nā hipa a ʻo ka mea wale nō i hoʻopili ʻia i ka "7 mea kupaianaha o ka gastronomy Pukiki".
ʻO ka tīhi Azeitão, no Serra da Arrábida, hana ʻia me ka waiū hipa maka; Hana ʻia ka tī kao Transmontane ma 10 mau kūlanakauhale i nā moku o Bragança a me Vila Real; ʻoiai ʻo El Queijo do Pico kahi tī i hānau ʻia i ka mokupuni ʻo Pico (pae ʻāina o nā Azores) i hana ʻia me ka waiū maka mai nā bipi kau manu manu ʻole.
ʻO nā paʻi ʻē aʻe Pukiki i pale ʻia i ka European Union ʻo Évora (waiū hipa), Nisa (hipa), Mestiço de Tolosa (kao a me nā hipa), Rabaçal (hipa a me kao), São Jorge (bipi), Serpa (hipa), Terrincho (hipa o ka hānau terrincha) a me Beira Baixa (hipa a kao paha a me nā hipa).
6. Gazpacho Pukiki
ʻOiai ʻo ka gazpacho kaulana loa ʻo Andalusian, ka huaʻōlelo i lawe ʻia mai ka huaʻōlelo Pukiki, "caspacho", i hele mai kahi huaʻōlelo ma mua o ka Roma i manaʻo ʻia: "ʻāpana berena".
ʻAʻole i loaʻa i nā gazpachos kūmato kahi kōmato, kahi mea kanu mai Mesoamerica mai i lawe ʻia i ʻEulopa e nā naʻi aupuni.
ʻO nā gazpachos mua i hana ʻia i ka berena, ka ʻaila, ka vīnega, kālika a me kekahi mau hua maloʻo. I kēia manawa, ʻaʻole hiki ke hāpai ʻia ke pā me ka ʻole o ke kala ma waena o ka ʻalani a me ka ʻulaʻula a ka ʻumato e hāʻawi ai.
ʻOkoʻa iki kēia kope anu i Pokukala a me Sepania. ʻAʻole like me ka Paniolo, ʻaʻole wili ka Pokukala i nā mea kanu i like ka nui ma ka papa kuʻuna (Tomato, pepa ʻōmaʻomaʻo, kukoma a me ka ʻaka).
7. Chanfana
E pili ana i kaʻiʻo kao i kuke ʻia i ka ipu lepo i loko o ka umu wahie. E holoi ʻia i lalo me ka waina a kāhiko ʻia me ka pāhiri, kālika, nā chillies, ka pepa a me ka paʻakai.
He ʻano like ia o ka ʻaha kūkā o ke aupuni nui o Miranda do Corvo, ma ka moku ʻo Coimbra, ke kapikala o chanfana.
Ua manaʻo ʻia ua hana ʻia ka saucer i ka mua o ke kenekulia 19 i ka wā o ka hoʻouka kaua Napoleonic, i ka wā a ka poʻe Pukiki i luku ai i kā lākou holoholona e pale aku iā lākou i ka hāʻule ʻana i ka lima o nā mea hoʻouka kaua.
8. Migas a la alentejana
ʻO kēia mau migas kekahi o nā kīʻaha ʻoi loa o ka moku Portuguese Alentejo, kahi papa hana calorie kiʻekiʻe i lawelawe ʻia i ka wā kauwela a me ka hoʻoilo, nona ka mea nui i ka berena a me ka puaʻa paʻakai.
Hāpai ʻia kekahi ʻano like me Extremadura migas (Extremadura ka palena o ka Alentejo) a maʻa mau ka hoʻohuihui ʻia o nā iwi ʻaoʻao a me nā ʻāpana wīwī o ka puaʻa paʻakai, i hoʻokahe ʻia mai ka lā ma mua.
ʻO Alentejo ka ʻūlū berena o Pokukala a ʻo ka berena i hoʻohana ʻia i ka meaʻai he mea kuʻuna ia mai ka ʻāina, me kahi ʻano paʻa. Hoʻomoʻa mua ka puaʻa me ka puaʻa a me ka kālika a i ka wā e gula nā ʻāpana, hoʻohui ʻia ka palaoa, kālua i kekahi mau minuke hou.
9. Açorda a la alentejana
ʻO ka açorda à alentejana kahi supakeiki Pokiki mai ka moku ʻo Alentejo ʻaʻole pono e kuke.
ʻO kahi kīʻaha o nā kumu haʻahaʻa i kahi i haki ʻia ai ka palaoa palaoa i loko o nā palaoa i loko o kahi puna a kāwili ʻia me nā hua hua moa, ka paʻakai, ka piha lima o ka coriander, kekahi kālika a me ka aila, a me ka wai paila. Hoʻololi kekahi mana i ka coriander no ka mint a hoʻokomo i ka cod a sardine paha.
Hoʻopili ʻia ka paʻakai, kālika a me nā lāʻau ʻaʻala a hoʻohui ʻia nā mea hoʻohui ʻē aʻe, e kau ana i ka ipu me nā hua moa.
ʻO ka açorda a la alentejana kekahi o nā finalist i ka hoʻokūkū "7 mea kupaianaha o ka gastronomy Pukiki".
10. Alheira
ʻO Alheira kahi kīkī Pukiki kūlike e hoʻomaka ʻia ma Mirandela, kahi kaiāulu Pokukala ma ka ʻĀkau ʻĀkau, nona ka moa a me ka puaʻa e like me nā mea ʻai; he kālika kekahi, ka pepa, ka berena a me ka aila.
ʻO ka puaʻa ka sausage kumu o ka pā, ʻoiai ka moa i hana ʻia e nā Iudaio Pukiki, i manaʻo ʻia ua hoʻohuli ʻia i Kristiano, e hōʻalo ai i ka ʻai ʻana i ka puaʻa, kahi ʻiʻo i pāpā ʻia e ka hoʻomana Hebera.
Hāʻawi ʻia i palai ʻia a i hoʻomoʻa ʻia paha, hele pū me ka laiki, nā hua manu, nā palai a me nā lau ʻai Palani.
ʻO ka alheira de Mirandela, i hana ʻia me nā puaʻa ʻano ʻē, kahi lāhui ʻōiwi i Pokukala, kahi Protected Geographic Indication i ka European Union. Aia nō ia ma ka papa inoa o nā "7 mea kupaianaha o ka gastronomy Pukiki."
11. ʻO ka puaʻa Bairrada kālua ʻia i ka puaʻa omo
ʻO Bairrada kahi subregion kūlohelohe Pokukala o ka Central Region, nona ka hōʻailona gastronomic ka puaʻa hānai i hoʻomoʻa ʻia.
ʻO ka mahiʻai puaʻa kahi mea hoʻonui nui i Bairrada mai ka makahiki 17 a ua hoʻomākaukau mua ʻia kēia papa hana i ka makahiki 1743 ma nā hale mōneka o ia wahi.
Pono ka puaʻa i 1 a 1.5 mau mahina a kaupaona ma waena o 6 a me 8 kilo. Hoʻonani ʻia me ka paʻakai a me ka pepa a ʻaʻole like me nā pua puaʻa ʻē aʻe i hoʻomoʻa ʻia, kuke ʻia kēia mea me ka wela liʻiliʻi ma kahi kuha kolo.
ʻO ka mea hoʻāʻo i loko o ka ʻāpana, ka maka mākaukau o ka mea kuke a me ka lohi lohi no 2 mau hola ma luna o kahi ahi wahie, hāʻawi i kēia mea ʻono me kahi kala, ʻaʻala, ʻano a me ka ʻono i kūlike ʻole ʻia. ʻO ia kekahi o nā "7 mea kupaianaha o ka gastronomy Pukiki".
12. Keke Belem
He keke waiū i haku ʻia ma ka Belem Cake Factory (Lisbon) a ʻo ka meaʻono wale nō e hoʻopili i ka papa inoa o "7 mea kupaianaha o ka gastronomy Pukiki".
Ua wehe ka hale bakery ma 1837 a mai ia manawa ua hele mai ka poʻe e ʻai hou a hoʻomoʻa ʻia a kāpīpī ʻia me ke kinamona a me kō.
ʻO nā mōneka o ka mōneka ʻo Los Jerónimos, ma ka parish o Belem, i hoʻomaka i ka hāʻawi ʻana i nā pōpō i kēlā makahiki a me ka pili o ka Torre de Belem a i ʻole Torre de San Vicente i hāʻawi ʻia i kahi kaulana o nā mea momona.
ʻOiai hāʻawi ʻia ia i nā laikini ʻo Lisbon a me Pokukala, ʻo ka mea kumu mai ka Belem Cake Factory ua kaʻao ia, me kahi papa huna huna.
13. Rice me nā iʻa kai
ʻO ka meaʻai i hana ʻia me ka hui ʻana o nā iʻa a me nā mollusks, me nā ʻōpae, nā ʻōpala, ka ʻalā, nā pāpaʻi, nā pāpaʻi, nā moa, nā kūmole a me nā iʻa eʻa ʻē aʻe. Pili ka hui iʻa iʻa i ka ʻāina, ke kau a me ke kumukūʻai.
ʻO kekahi o nā mea huna o ka papa hana e kuke i ka iʻa iʻa mua, e mālama ana i ka pala no ka hoʻomākaukau ʻana i ka laiki, kahi i hoʻomoʻa mua ʻia i loko o kahi kōpena me ka aila ʻoliva, kālika, ʻaka, tōmato, waina keʻokeʻo a me ka pala. Ke kokoke mākaukau, hoʻokomo ʻia ka iʻa iʻa i kuke ʻia a me ka cilantro ʻoki.
ʻO ka raiki me ka iʻa iʻa kekahi o nā "7 mea kupaianaha o ka gastronomy Pukiki". Aia kekahi ʻano ʻokoʻa i nā ʻāpana o ka mōneka, kahi iʻa kuʻuna i ka meaʻai o Pokukala a me Galicia.
14. palaoa
ʻO ka palaoa kekahi o nā kiʻiona nui o ka meaʻai Pukiki maʻamau, kahi ʻāina me kahi kuʻuna lōʻihi o ka hana ʻana i ka palaoa mai ka palaoa, kulina, rai a me nā mea ʻē aʻe.
ʻO ka palaoa kahi mea nui o nā ʻano Pukiki like ʻole, e like me ka migas a la alentejana, ka conca a la alentejana a me ka torricado.
Ma waena o nā berena kaulana ka pão-com-chouriço, nā folares a me ka Boroa de Avintes, ʻo ka mea hope loa i ʻai ʻia ma ka ʻākau o Pokukala a ʻo ka mea paha i ʻike nui ʻia ma waho o ka ʻāina. He berena mānoanoa ia, me ka ʻono ikaika a ʻawaʻawa hoʻi a me ke kala eleele ʻeleʻele, i hana ʻia me ka palaoa a me ka palaoa rai. He lohi ka kuke ʻana, no laila hiki i ka umu a 5 mau hola.
15. Francesinha
ʻO ka sanwika mana o nā meaʻai Pukiki hou i haku ʻia ma Porto i nā makahiki 1960.
Ma waena o ʻelua ʻāpana o ka berena kālua ʻia ka hoʻopihapiha ʻana i nā ʻiʻo a me nā sausages, hiki ke hoʻopili ʻia me ka ham, mortadella, sausage chipolata a me kahi pipi a puaʻa paha.
Ma ka luna, kau ʻia nā ʻāpana tī, a laila laila gratin, a paʻakai ʻia ka sanwī me ka lole ʻono i loaʻa i ke kōmato, pia a me ka mea ʻiʻo piri-piri. Hele pū ʻia me nā hua hua, nā wīwī a me ka pia anuanu.
Loaʻa iā ia kona inoa i ka ʻoiaʻiʻo ua hana ʻia e ka chef, ʻo Daniel David Silva, i hoʻi i Porto ma hope o kekahi manawa ma Palani.
Kūleʻa ke kīʻaha i nā ʻaina awakea a me nā ʻaina awakea me nā hoaaloha a he ʻano ʻokoʻa ka Francesinha Poveira, kahi e pani ai i ka palaoa i kālai ʻia me ka baguette.
16. ʻO Cataplana Pukiki
ʻO ia kahi kīʻaha maʻamau o ka ʻāina Pukiki o ka Algarve, ʻoiai he mau mana kona, akā pono i nā mea āpau e hoʻomākaukau ʻia i ka cataplana, kahi pono kīhini kuʻuna mai ka hema loa o ka ʻāina.
ʻO ka cataplana o ʻelua ʻelua ʻāpana concave ʻokoʻa i hoʻohui ʻia e kahi hinge. ʻO ka ʻāpana o lalo e lawelawe ana ma ke ʻano he ipu a ʻo ka ʻaoʻao luna he poʻi. Ma mua o ka hana ʻia ʻana o ke keleawe a me ke keleawe, i kēia manawa ua hana ʻia me ka aluminika a uhi ʻia kekahi i ke keleawe e hāʻawi iā lākou i kahi helehelena kahiko.
ʻO nā mea i makemake nui ʻia ʻo nā iʻa, ʻāpala a me nā pāpaʻi, ʻoiai he puaʻa pū kekahi a me nā ʻiʻo ʻē aʻe. ʻO ka mea hana e like me ka tagine ʻAlapia, kahi e like ai ke ʻano me ia.
17. Kapalakiko
ʻO ka cavaco a i ʻole ka prawn prawn kahi crustacean mai ke Kaiwaenahonua a me ka ʻaoʻao hikina o ka ʻAkelanika ʻĀkau, kahi e ʻike ʻia ai e ka hemahema o nā māiʻuʻu a me kahi pūpū mānoanoa e hoʻohana ai ʻo ia i mea pale kaua.
He mea ʻai paʻakikī ia e loaʻa ai ma muli o ke kākaʻikahi o nā lāhui, ka lawaiʻa ʻana a me nā pilikia i ka hopu ʻana iā ia. Ua lilo ka hopu lima ʻia ʻana e ka luʻu ʻana i mea kaulana a manaʻo ʻia he mea nui ka hopena i ka lehulehu.
Manaʻo kekahi poʻe he mea maikaʻi ʻole ia ma muli o kona helehelena prehistoric, akā ʻo ia kekahi o nā iʻa iʻa e mahalo nui ʻia e gastronomes ma Pokukala a me Sepania.
18. Nā kapuahi Cozido das
ʻO ka lua pele kekahi o nā kīʻaha kupaianaha loa i hāʻawi ʻia e ka gastronomy o ka Azores, kahi ʻāina kūʻokoʻa Pukiki i hōʻike ʻia e kona mau lua pele lua pele a me nā lua pele. Hoʻomākaukau ʻia ia i ka wela o kekahi luapele i ka parish o ka mokupuni ʻo Sao Miguel, kahi kūlanakauhale o 1,500 poʻe.
ʻO ia kahi ipu Pukiki kuʻuna o ka puaʻa, pipi a moa paha, me nā mea kanu a me ka laiki, i hoʻokomo ʻia i loko o kahi ipu paʻa paʻa pono e mālama ʻia i ka wanaʻao i nā lua i ʻeli ʻia i ka lepo, no laila ua mākaukau ka ʻōpala i ke awakea.
19. Rojones i ke kaila o Minho
ʻO ka rojões à moda do Minho kahi kīʻaha maʻamau o ka meaʻai Pukiki i ka moku Minho, ʻākau o Pokukala. ʻO kēia nā ʻāpana puaʻa ʻole o ka puaʻa, akā me ka momona momona, e like me ka ʻoki ʻana o nā wāwae.
Mālamahia nā ʻāpana o kaʻiʻo i ka pō ma mua i ka waina ʻōmaʻomaʻo Portuguese i hana ʻia ma ka Entre Douro e Minho wahi a kāhiko ʻia me nā peppers, ka lālā bay, ka paʻakai a me ka pepa. A laila ʻalani lākou i ka waiūpaka a hoʻomoʻa ʻia i ka wai marinade.
ʻAi ʻia lākou me ka tripe palai i nā ʻāpana a me ka raiki sarrabulho, kahi cereal Minho maʻamau i hoʻomākaukau ʻia me kaʻiʻo a me ke koko puaʻa. ʻOi aku ka maikaʻi o ka hoʻolauleʻa kalori no nā lā koʻikoʻi o ka hoʻoilo.
20. Kaledea
ʻO Caldeirada a i ʻole he kupa he ʻōpala o ka meaʻai Pukiki a me Galician, nona ka waiwai iʻa iʻa, ʻuala, ʻōmato, pepa a me ka ʻaka, i hoʻowali ʻia me ka paʻakai, nā mea ʻala a me nā mea kanu ʻala.
Hiki ke wai i ka waiū e like me ka sop a lawelawe ʻia me nā ʻāpana a i ʻole nā ʻāpana o ka toast.
ʻO ka lamb caldeirada ka mea maʻamau i nā ʻāina ʻApelika o nā hoʻoilina Pukiki e like me Angola a me Mozambique.
I Pokukala kaulana ka caldeirada poveira, kahi loea o ke kūlanakauhale ʻo Póvoa de Varzim, ma ka ʻĀkau Akau. Hoʻomākaukau ʻia me ka eel conger, monkfish a me ke kukuna, a me nā pāpaʻi, ka heʻe a me nā mea kanu maʻamau.
Hoʻohui ʻia nā mea hoʻohui, e hoʻomaka me nā pāpaʻi a me ka waimaka me ka aila ʻoliva a me ka waina keʻokeʻo.
21. Aila Oliva
ʻO kekahi o nā ʻāpana hōkū o ka meaʻai Pukiki maʻamau ka aila ʻoliva maikaʻi i hua ʻia e ka ʻāina Iberian.
ʻO nā ʻai iʻa, nā iʻa e like me cod, salads a me nā mea ʻē aʻe he nui i loko o kāna lumi kuke ʻaʻole hiki ke noʻonoʻo ʻia me ka ʻole o ka ʻaila ʻoliva maikaʻi.
Ma Pokukala he 6 mau ʻāpana hana aila ʻoliva me kahi inoa o ke kumu i pale ʻia e ka European Union, ʻo ka Azeite de Moura kekahi o nā mea kaulana loa. ʻO nā mea ʻē aʻe ʻo Trás-os-Montes, Interior Alentejo, Beira (Alta a me Baixa), Norte Alentejano a me Ribatejo.
Hana ʻia ka Azeite de Moura i nā ʻaha kūkā o Moura, Mourão a me Serpa, no ka wahi mōʻaukala o Alentejo ma ka hema-waena Pokukala. He ʻaila puʻupaʻa keu loa i ka lumi kuke.
22. ʻO Clams ʻo Bulhão Pato
ʻO Amêijoas à Bulhão Pato kahi ipu kuʻuna o ka gastronomy Pukiki i hoʻomākaukau ʻia me nā pāpaʻa, kālika, ka coriander, ka pepa a me ka paʻakai, me ka lemon i ka lawelawe ʻana. Hoʻohui kekahi mau hana i kahi waina keʻokeʻo iki.
ʻO ka inoa o ke kīʻaha kahi mea hoʻokupu i ka mea kākau moʻolelo Pukiki, ka haku mele a me ka mea hoʻomanaʻo, ʻo Raimundo António de Bulhão Pato, ka mea e hōʻike nei i ka meaʻai i kāna mau kākau ʻana.
Hoʻomaʻa ʻia nā pāpaʻi i loko o kā lākou pūpū, e hāʻawi ana i ka pā, kahi o kekahi o nā 21 hope loa i ka hoʻokūkū "7 o ka gastronomy Pukiki", i mālama ʻia ma 2011 me ke kākoʻo o ke Kakauolelo o ka Mokuʻāina no ka Hoʻokipa.
23. Keke Azeitão
ʻO ka palaoa ʻo Azeitão kahi mea ʻono maʻamau mai ka pālua ʻo União das Freguesias de Azeitão, ma ke kaona ʻo Setúbal. ʻO ka pōpō Pukikī ikona i hana ʻia me nā hua, nā hua moa, ka wai a me ke kō.
ʻO nā mea ʻai hua moa i hoʻokumu ʻia i hua manu i makemake nui ʻia ma Pokukala, me nā ʻano ʻokoʻa o nā wahi.
Mālie a momona ka pōpō Azeitão a uhi ʻia me kahi ʻono momona o ka hua moa. Hōʻike ʻia ia i loko o kahi ʻōwili hemolele.
24. ʻOheʻeʻo lagareiro
He meaʻai ia e hoʻomāwaliwali mua ʻia ai ka heʻe ma ke kapuahi, ʻoi aku ka maikaʻi i ka mea kuke kuke, a laila hoʻomoʻa ʻia ia a ke lawelawe ʻia e wailana ʻia me ka nui o ka aila ʻoliva wela.
Hana ʻia ke kuke mua me ka heʻe i loko o ka mea kuke kope, a me kahi ʻakaʻakai āpau, nā pepelu, nā lau bay a me ka paʻakai. Hoʻomoʻa ʻia ia no 30 mau minuke me ka ʻole o ka hoʻohui ʻana i ka wai, hoʻomoʻa ʻia, kāwili ʻia me ka aila a ʻai ʻia me nā ʻāpana lahilahi o kālika, ʻakaʻaka a me nā ʻoliva, a hui pū ʻia me ka coriander a me nā ʻuala i kalai ʻia.
ʻO ka lagareiro kahi kanaka e hana i kahi ʻoliva kaomi ʻana i ka aila ʻoliva. ʻO ka inoa o ka meaʻai ma muli o ka jet maikaʻi o ka aila i loaʻa i loko.
25. Nā hoʻopiʻi a Sintra
ʻO Queijadas nā meaʻono Pokiki liʻiliʻi i hana ʻia me ka tī a i ʻole ka Requeijão (kahi wai kalima Lusitanian cream e pono ʻole e huikau ʻia me ka tī liʻiliʻi), ka waiū, nā hua a me nā kō. ʻO lākou ka hōʻailona gastronomic o Sintra, kahi kūlanakauhale Pukiki i komo i ka Metropolitan Area o Lisbon.
Kaulana pū kekahi mea ʻono ma nā wahi ʻē aʻe o Lisbon, Madeira, Montemor-o-Velho a me Oeiras, akā aia ia ma Sintra kahi i hana ʻia ai nā queijadas mua ma ke kenekulia 13 a 14 paha.
Ua hoʻokomo ʻia ka hale hana mua mua i ka 18 kenekulia, i ka wā i wehe ʻia ai kahi hale ʻai no ka mōʻī a me ka aristocracy nāna i hoʻolilo ko lākou kauwela ma ke kaona.
ʻO kahi meaʻono kahi mākaʻikaʻi mākaʻikaʻi ma Sintra, kahi kūlanakauhale i hoʻolaha ʻia he World Heritage Site no kāna hoʻoilina hoʻoilina e hoʻohui i nā kaila Moorish, Gothic, Mudejar a me Baroque.
He aha nā meaʻai maʻamau a Pokukala
Me ka 1793 km o ke kahakai, hoʻomaopopo ʻia ke kumu o ka poʻe Pukiki ka mea ʻai iʻa mua ma ʻEulopa, me ka nui o nā ʻano maʻamau i hoʻokumu ʻia ma nā cod, sardines a me nā ʻano ʻē aʻe.
ʻO ka meaʻai ikona ʻē aʻe o ka Pukiki ka berena, a lākou e ʻai ai me kā lākou mau paʻi waiū maikaʻi a me nā pā mika.
Nā meaʻai a me nā loina Pokukala
He Katolika loa ʻo Pokukala, kahi hale pule i nui ka mana i ka ʻāina mai ka wā waena.
I loko o nā mōneka Katolika Pukiki, ua hana ʻia nā ipu ikona o ka gastronomy Pukiki, e like me ka pōpō Belem a me ka puaʻa hānai ʻo Bairrada style.
ʻO ka ʻaoʻao culinary o ke Kalikimaka a me ka Makahiki Hou e komo pū kekahi mau kīʻaha hōʻailona e like me ke kai ʻōmaʻomaʻo, cod i nā hōʻike like ʻole, nā pōpō kalima a me nā meli.
Mea ʻai Pokiki maʻalahi
ʻOi aku ka maikaʻi o kekahi mau ʻōlelo Pukiki, akā maʻalahi hoʻi kekahi e hoʻomākaukau.
ʻO Cod à Brás kahi scramble maʻalahi o ka iʻa me nā hua manu a me nā uala; ʻoiai he mea maʻalahi ka hana ʻana o nā sardinia i hoʻomoʻa ʻia, e like me nā pōpō Belem.
ʻO ka inu maʻamau o Pokukala
ʻO nā waina ka inu maʻamau o Pokukala, e hōʻike ana i ka waina ʻōmaʻomaʻo, ka Madeira, ka Port a me ka Muscat o Setúbal.
Hana ʻia ka waina ʻōmaʻomaʻo ma ka Costa Verde. Hoʻohālikelike ʻia ia e kona acidity kiʻekiʻe ma muli o nā hua waina hua ʻole i hoʻohana ʻia.
ʻO Madeira, i hana ʻia ma ka mokupuni o ka inoa like, a me Porto, i hana ʻia ma ka Alto Douro Wainoa Wainā, he mau waina paʻa paʻa kaulana ʻia ma ka honua.
ʻO ka mōʻaukala o ka gastronomy o Pokukala
ʻO ka gastronomy Portuguese e hoʻopuni ana i ka berena, ka iʻa, ka ʻaila ʻoliva a me ka waina a me ia e hiki ai ke kapili ʻia i loko o ka laulā o ka meaʻai Mediterranean me kāna ʻano ʻEulopa, ʻAlapia a me ko ka hikina.
ʻO nā kolone Pukiki i ʻApelika ka mea i hoʻohuli i ka hana kuke aupuni, ma o ka hoʻohana ʻia ʻana o nā mea ʻala, ʻoiai he mau hāʻawi pū kekahi mai ka meaʻai Berber, ʻo ia hoʻi ka gastronomy o Morocco.
ʻO ka meaʻai Pukiki maʻamau: nā kiʻi
Hoʻomoʻa ka kaila Bairrada i ka puaʻa hānai, ikona o ka meaʻai Pukiki
ʻO Francesinha, kekahi o nā hōʻailona o ka gastronomy Pukiki hou.
ʻO Caldo Verde, ka sup i makemake nui ʻia ma Pokukala.
ʻO wai o kēia mau kīʻaha o nā meaʻai Pukiki maʻamau i kiʻi i kou nānā? E kaʻana i ka ʻatikala i hiki i kāu mau hoaaloha a me nā hoaaloha ke lawe pū i kahi huakaʻi ʻike maikaʻi o ka lumi kuke o Pokukala.
