Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Folar or folar de Páscoa is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or savory.
Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.
Rosette are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and characterized by their lacy pattern.
The holiday of Easter is associated with various Easter customs and foodways. Preparing, coloring, and decorating Easter eggs is one such popular tradition. Lamb is eaten in many countries, mirroring the Jewish Passover meal.
Pão de Rala is an historical conventual dessert created by the Poor Clare nuns in the Convento de Santa Helena do Calvário in Évora. It is often accompanied by olives shaped out of marzipan and dusted with cocoa, per legend.
Pão de Mafra is an historical bread particular to Mafra, Portugal. It is derived from the pão saloio, a common staple bread made since the Middle Ages. Historically, pão de Mafra was a domestic bread made at home until the middle of the 20th century.
Doce de gila is a Portuguese fruit preserve made from the pulp of the Cucurbita ficifolia. It can be used as jam or as an ingredient in various desserts and pastries.
Azevias are traditional Portuguese fried pastries, turnovers filled with a sweet filling.
Areias are small traditional Portuguese pastries similar to cakes and biscuits. They are commonly coated with coarse-grain sugar, and sometimes cinnamon, which resemble sand for which areias are named after.
Pão de Ló is a Portuguese sponge cake made of eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
Torta de Azeitão is a Portuguese roll cake filled with doces de ovos from the parish of Azeitão.
Toucinho do Céu is a Portuguese dessert made primarily of almonds, eggs, and sugar. While it is often described as a cake or tart, toucinho do céu remains largely free of flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.
Sericaia is a Portuguese pudding similar to a soufflé, from Elvas, Alentejo. It is often accompanied with stewed Reine Claude plums grown in the region.
Fatias do Freixo is a traditional Portuguese sponge cake from Freixo, Marco de Canaveses originating from the convents in the 1600s. The cake is topped with doces de ovos with a caramelized pastry.
Torresmos is a pork dish from the Azores. While the dish is named after the pork cracklings, it also refers to the cooking method and meat preservation of the dish created prior to refrigeration.
Barriga de freira is a traditional Portuguese sweet egg yolk-based pudding. The name is an idiom on the ingredients typically found in conventual sweets made by the religious sisters at convents historically―egg yolks, sugar, and almonds. Another variation of barriga de freira is served as a turnover or empanada using the same pudding for a filling.
