We had every intention of picking the olives from our modest but productive olive trees but being rather unsure of how to go about it we kept putting it off. It was late November in Alto Minho region, northern Portugal and every day we passed groups of people collecting olives. Often we would stop and […]
The Olive Harvest in Portugal: A Delightful Aromatic Adventure Read More »
In the American restaurant scene, the Spanish small plates, “Tapas, ” are no conundrum. But say the word “Pintxos” (generally bread topped with a fish or meat mixture, especially popular in the Basque region of Spain) and you’ll lose a few people. Say the Portuguese word “Petiscos” and you’ll get a whole lot of blank
Petiscos: The Portuguese Cousin of Spanish Tapas Read More »
Editor’s Note: Today’s article is brought to you by Stuart George, a freelance writer in London. Stuart studied English and European Literature at the University of Warwick and then worked as a wine merchant, travelling extensively through the world’s wine regions, before turning to wine writing. We are elated to feature him today, in hopes of
Colheita & Tawny Port Wines: Unique Styles of Wine for a Unique Moment Read More »
On cold winter evenings there’s nothing more heartwarming for this writer than a chicken roasting in the oven. The scent of herby seasonings enchant my senses and transport me to my mother’s kitchen in New Jersey where she roasts to perfection just as she learned to do back in the Old Country. In America, roasted
Pairing Portuguese Wines with Roasted Fowl Read More »
It was autumn in the lush Minho region; an area of mist and granite of northern Portugal hard up against the border with Spain. Our elderly neighbor Manuel was calling over to us. It was mid-afternoon and time for a drink. He carefully poured the purple frothy liquid into white porcelain bowls and my husband
A Vindima: A Geologist’s Take on the Grape Harvest in the Minho Read More »
Have you ever heard the tale of Stone Soup? The legend of how this hearty soup came about is a popular one told throughout most European countries and was adapted to an American version by Marcia Brown. Each version is slightly different depending on your country or region and is usually influenced by varying historical
Sopa da Pedra: A Humble Gastronomic Tale about Sharing Read More »
I’m pretty certain my father-in-law buys an extra dozen clams just for me each time he whips up his special recipe for the family. It’s not uncommon to catch him staring over at me as I devour mounds of the shellfish and sop up the garlicky sauce with Portuguese rolls. “Soninha, ” he says, teasingly.
Vinho Verde Wine Selection Reverts to Regional Portuguese Recipe Read More »
New Jersey’s diversity can be found throughout the state in close-knit ethnic communities. Visitors can eat, shop, and partake of their customs. Ferry Street (or Portugal Avenue) in the Ironbound section of Newark is the heart of Portuguese activity in the state. Terracotta-roofed restaurants and cobblestone sidewalks mob this main thoroughfare that embodies the relaxed
Newark is Home Away From Home to Portuguese Immigrants Read More »
Editor’s Note: A few month’s ago, we were contacted by a passionate Portuguese emigrant, living in Connecticut, who longed to share stories about the foods, wines and culture of Portugal. And having stumbled across Catavino, she felt it would be the perfect location to place such stories, a request we couldn’t refuse. Sonia Andresson-Nolasco is
Portuguese Traits Distinguish Connecticut Immigrant from Neighboring Vineyards Read More »
Last month, I made a trip to the Portuguese mountains of Serra de Estrela for the first time. Serra de Estrela is the highest mountain range in continental Portugal, and we spent 3 days enjoying some breathtaking views, crystal clear mountain lakes, picturesque little villages nestled into the cliffs and the gracious hospitality of small
The Shepherds of Serra da Estrela: A Dying Craft Threatening Portuguese Cheese Read More »
When drinking a Portuguese white wine, it’s difficult to encounter one that doesn’t express the lovely flavors of Arinto. Arinto’s big, compact bunches, made up of small or medium-sized yellowish berries are grown and cultivated in just about every wine region in Portugal, but happens to be the most readily available from the regions around
Arinto: The Chameleon of Portuguese Whites Read More »
When we first moved to Spain, many moons ago, we arrived green and naive. We never jumped on Wikipedia to research the plight and suffering of the downtrodden citizens under General Franco, nor did we study the diverse and regionally specific foods and wines savored throughout the peninsula. We were ignorant of the various languages
To Kiss or Not to Kiss: Top 10 Tips for Greeting Fellow Europeans Read More »
We love Portugal, but there is one specific thing we love beyond all else: grilled fish! Something magical happens when you give a Portuguese chef a freshly caught fish, a hot fire, some olive oil and a pot of salt. Personally, I think the salt might be infused with pixie dust, or some other magical
Cabo da Roca – A Fish Lover’s Paradise Read More »
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, I can still say that I dine out on peixe grelhado every weekend, and I look forward to it as much, if not more, than I
Peixe In Portugal: The Numerous and Delicious Varieties of Portuguese Fish Read More »
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 would most certainly come to a complete halt – or at least a short metaphysical pause. In part, this passion
Portugal’s Coffee: A Sumptuous and Delectible Treat Read More »
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