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Petiscos, the Portuguese Tapas

Portuguese tapas

Petiscos are a gastronomical habit that has its roots in the Iberian peninsula.  The Spanish call them Tapas, the Portuguese call them Petiscos!

Translated the tapa and the petisco means a delicatessen or a snack, a ‘small’ thing prepared and cooked in a special way that concentrates more or quality than quantity.

PetiscosPetiscos are the Portuguese tapas. Iberian delicacies. Special little snacks that accompany drinks or make small tasty light meals or large meals made of small tasty snacks.

Tapas have become internationally known worldwide but Petiscos are still a secret of Portuguese culture waiting to be discovered.


Petiscos

Social food

Petiscos are a social food in the many bars and restaurants that serve them.
Many people share a Petisco or various Petiscos and share them with the people they are with. Accompanied by bread or toast, they are all about taste.

Considered social food they are often placed on the table for all to share.


petisco5

Petiscos just like tapas are often regional foods subjected to modern innovation.

The right time for Petiscos

Petiscos replace dinner, accompany drinks or provide a quick snack.


PetiscosFood habits of Portugal

Typically Portuguese is to get up early have a small strong coffee accompanied by a pastry.
At 12 or 13.00 pm live stops for an elaborate lunch.
Lunch in Portugal consists of 3 courses, soup, main dish and dessert
Petiscos replace dinner and are eaten as snacks.

Types of Petiscos

Seafood – Sea-food Petiscos, shells, shrimp and octopus are the most common close to sea.
Bacalhau –  Salted cod can be found in most locations.
Sausages – consist of Portuguese Chorizo, Alheira and more regional versions.
Regional cheeses, DOP (Protected Designation of Origin) labeled cheeses are many.
Legumes – Beans called favas or  chickpea are often used.

Petisco examples – Portuguese snails, Paté de atum – Tuna paste,
Amêijoas (shells cooked in variation styles), cod pataniscas, Octopus and squid dishes, Chorizo sausages, farinheira sausages, regional cheeses, Favas beans, chick pea dishes.

Flavourings – Garlic, coriander, olive oil, vinegar or lemon.
Preparation methods dried, soured, fried, stewed.

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