PORTUGAL'S CULINARY HERITAGE – BETWEEN TRADITION AND MODERNITY

Abstract

Portuguese cuisine is notable for the simplicity of its dishes and the emphasis on local ingredients, particularly fish, seafood, olive oil, wine, and aromatic herbs. It has been influenced by the era of great maritime discoveries (Africa, Brazil, India) and has a strong regional identity. Portuguese cuisine is considered one of the most authentic in Europe, combining Mediterranean influences (olive oil, aromatic herbs) with legacies brought back by Portuguese sailors from former colonies (spices from Asia and Africa, sugar cane, pepper, coriander).

Portuguese gastronomy remarkably reflects the historical, cultural, and geographical identity of the country, constituting a veritable intangible heritage. The evolution of Lusitanian cuisine is closely linked to the multiple influences that have marked the territory over the centuries, from the Moorish and Roman occupations to the age of great geographical discoveries, all contributing to the diversification of ingredients and culinary techniques.

The study aims to explore and present Portuguese gastronomy from a cultural and historical perspective, focusing on the traditional dishes that define Portugal's culinary identity