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.
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 …
Like wine, cheese is an important and valued part of Portuguese cuisine, and one that is typically overlooked by much of the world. Portugal boasts of various high quality artesanal cheeses, which are primarily produced …
Lisbon is brimming with events throughout the year, but in early June, the city is jam-packed with festivities which represent the heart of the EGEAC sponsored Festas de Lisboa (Parties of Lisbon). Starting on …
As mentioned last week, I made it to another restaurant thanks to the one week extension of Lisbon’s first Restaurant Week. And I’m elated I did, because what a completely different experience I had! This …
May 21st thru May31st marked the very first Restaurant Week in Lisbon, with some of the city’s most popular fine-dining restaurants offering 3-course lunches and dinners both at a special price of €20. Restaurant Week …
Enoteca Chafariz do Vinho is located just up the street from Os Goliardos near Praça da Alegria and right down the hill from Principe Real. What makes Chafariz do Vinho attractive is its unique location …
Regardless of where you are in the world, someone wants to know, “Are there vegetarian options available?.” When I first think about Portuguese cuisine, vegetarian or vegetables are definitely not what come to mind, while …
Bacalhau is Portuguese for dry, salted cod, and referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective. Historically, Bacalhau was the staple for …
I’ve raved about Portugal’s amazingly delicious and affordable cuisine, from sunny seafood lunches to rich and meaty dinners, not to mention delectable desserts from the pastelerias. But what happens when the all the restaurants, …
Many people in Portugal have referred to me as a non-stereotypical American – one that often frequents McDonalds wherever they are in the world. However, truth be told, I love a delicious, well-made burger every …
