What after all of these years of cooking still fascinates me the most is the ephemeral nature of summer ingredients: peaches, apricots, peas, snow peas, broad beans, sprouting broccoli, cherries, the best, most plump and fleshy tomatoes… It’s summer in Portugal and all of a sudden the markets and vegetable shops are brimming with it…
As regular followers of our blog will know, we have had a hard time in finding restaurants with good vegetarian food. Or even decent. So we are always excited and happy whenever we find a place like “Pachamama” that cooks mostly vegetarian food, always includes a vegan and/or raw food option and every day has…
In my experience, this recipe feeds about 4 hungry people if you mix the sauce in with about 500/600 grams of al dente cooked spaghetti. Don’t be silly and do like the Italians do: add the sauce to the pasta in the pot, mix everything and make sure the pasta isn’t too wet with your sauce.…
“Bettina & Niccolò Corallo” (earlier known as Claudio Corallo) is probably the place, which we have one of the longest relationships with. I still remember going there to buy artisanal chocolate way back when they still had their store in one of the side streets of Rua Escola Politécnica. It wasn’t however until they moved to…
(Note 03/09/2017: They upped their prices substantially and unfortunately we haven’t been back here since. The pizzas are most likely still as good as they were, but spending around 14€ for a pizza (the average pizza price there these days) is just not an option for us. We feel that this place is just too…
Truth be told, finding a vegetarian restaurant in Lisbon is almost as hard as finding a Portuguese restaurant without bacalhau. To make matters worse, the few that we know, are rather, well… disappointing. Too much tofu or seitan, not enough vegetables, too many things going on the same plate. The flame of hope lit up…
Lisbom 