section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Portuguese cuisine is diverse, part of the Atlantic diet. A significant ingredient in the Portuguese diet is dry cod (bacalhau in Portuguese). They say that the Portuguese have mastered 365 different ways to prepare codfish, meaning a cod dish for each day of the year, to name a few recipes: bacalhau à Brás, bacalhau à Gomes de Sá, bacalhau com natas, bacalhau à Minhota, bacalhau espiritual, bacalhau à Lagareiro, bacalhau assado, bacalhau à Zé do Pipo, pastéis de bacalhau. Other fish recipes include grilled sardines, mackerel, sea bream, and caldeirada, a tomato-based stew that can be made from several types of fish or shellfish, with a mix of onion, garlic, bay leaf, potatoes, peppers, parsley.
  
  Typical Portuguese meat recipes made out of the customary beef, pork, chicken, goat, lamb or duck meat, include cozido à portuguesa, feijoada, frango de churrasco, leitão (roast suckling pig), chanfana and carne de porco à alentejana. Typical fast food dishes include the Francesinha (Frenchie) from Porto and bifanas (grilled pork) or prego (grilled beef) sandwiches. An egg custard tart pastry, the pastel de nata, typical and popular among the Portuguese, became popular abroad and among foreign tourists visiting the country as well.
  
  Portuguese wines have enjoyed recognition since the Romans, who associated Portugal with their god Bacchus, due to its climate. Some of the best Portuguese wines are Vinho Verde, Alvarinho, Vinho do Douro, Vinho do Alentejo, Vinho do Dão, Vinho da Bairrada and the sweet Port Wine, Madeira Wine, and the Moscatel from Setúbal and Favaios.