‘Bread is an important element of our culinary identity’
Alexandra Prado Coelho, culinary editor of the Portuguese daily newspaper Publico, informs us about Portugal’s diverse varieties of bread, the bread of the Alentejo, and those instances in which a piece of bread can even replace a knife (even if this does seem a bit indelicate).
‘Creating something new, while at the same time respecting traditions’
Star Portuguese chef José Avillez talks about the word ‘respect’ – a word that rarely appears in the culinary lexicon – about cooking with his nanny, and also tells us why exactly Japan is called Japan.
The steady pulse of the Alentejo
The sun greets me with a warm embrace. I flew into Faro, so I could travel from south to north through the heartland of the Portuguese interior, country as yet unknown to me, through the Alentejo.
Goose barnacle, barnacle goose...
There is a curious sort of shellfish living on the coast of the Alentejo, the pride of the local cuisine.
Alentejo through the eyes of Nuno Mendes
Internationally celebrated star chef Nuno Mendes spent part of his youth on a farm in the Alentejo. His culinary style and his personality remain to this day strongly influenced by the time he spent in the region.
"That’s how my Alentejo tastes!"
Alentejo’s top chef José Júlio Vintem talks about how he come to the stove from outside the kitchen, the Mediterranean taste of his homeland, the season of meat, and why when he cooks he prefers to believe in God than in the technology of his kitchen equipment.
Small Cheese from a Big Landscape
Sometimes it’s the small things that give the greatest pleasure. Ursula Heinzelmann reports on the small golden-yellow sheep’s milk cheeses that tell of their homeland in the Alentejo and the lives of generations of shepherds.
„A Faultless Olive Oil“
Olive oil expert Ana Carrilho talks with Daniela Wiebogen about the special qualities of Portuguese olive oil, the exceptional sweetness of the Galega olive, the healthiness of the oleic acids in olive oil, and the secret of the blue tasting glasses.
Clay Pot, Stick and Instinct
In the Alentejo this is sometimes the Holy Trinity of winemaking. Adam Pawlowski tells the story of the archaic Talha wines.