Articles by Andrea Smith
Andrea moved to Campo de Ourique, Lisbon, in early 2008, choosing to utilize one of the five languages she has taken great pride in mastering. Born in Northern Virginia in 1983, Andrea's Italian family taught her the importance of pairing fresh food with great wine, eventually motivating her to graduate from the Culinary Institute of America (CIA), where she earned an Associates and Bachelor's degree in Culinary Arts and Business Management, as well as her Introductory Certificate from the Court of Master Sommeliers in 2004. Andrea plans to use her love of culture, gastronomy and language to research the hidden recipes and wines of Portugal. Follow me on Twitter at andreasmith or contact me at andrea@catavino.net.
Carlos Manuel has been working the high seas for over half decade, and back in March, I spotted this local Setubal fisherman on a quiet Sunday along the harbor quietly fixing his nets. Realizing what …
In my very first article with Catavino, I described an amazing experience lunching on fresh grilled fish along the Portuguese coast, an event I eagerly anticipated for weeks. Today, almost two years after writing that …
Portugal, like most southern European countries, is no stranger to the almighty espresso. In fact, café is so ingrained into the Portuguese lifestyle, culture and history that without this dark and robust beverage, the country …
An often mistaken and underrated varietal, Gouveio (go-v’eye’-yoo) is by far one of my favorite autochthonous grape varieties in Portugal. Many believe Gouveio is synonymous for Verdelho, but from what I’ve gathered, there’s no concrete …
Dining out is by far one of my favorite things to do in my free time, as you can eat and drink quite well in Portugal at a very reasonable price! There are multitudes …
For the past two years, I haven’t been able to return home for Thanksgiving. It was difficult enough that I couldn’t share the experience with my family, but adding to my despair, Thanksgiving doesn’t …
Like Gabriella in Barcelona, I too have received several emails wondering what my ideal foodie day in Lisbon would consist of. And although Lisbon is comparatively smaller than Barcelona, the options for encountering incredible food …
One of the most inviting smells in the world is that of warm, fresh-baked bread! On many an evening, sitting on my balcony, I am greeted to this mouth-watering aroma drifting on a warm …
In my two previous posts, we’ve explored Portugal’s most renown and cherished artisanal cheeses, learning the basic flavor profiles, as well as common Portuguese terms when buying and selecting cheese. (Read Part 1 and Part …
In Part 1 of “The Ultimate User’s Guide to Portuguese Cheese”, we covered the 2 self-created categories “A Lil’ Stinky But Smooth And Creamy” and the “Not Too Soft, Not Too Hard And Not Too …
