A gastronomic guide to Portugal – From the freshest seafood to its golden olive oil, Portuguese food may be the most underrated cuisine in Europe. Even better, the seaside nation boasts a wide range of wines to go with its dishes.
Going with the grain – For a nation that consumes the most rice in Europe, Portugual's arroz is unjustly neglected.
Lisbon's gourmet awakening – A modern interpretation of Portuguese food by Lisbon's star chef Jose Avillez.
Belcanto – Avillez's Lisbon restaurant Belcanto is the first in Portugal to be awarded two Michelin stars.
Liquid gold – Less famed than other European counterparts, Portugal produces many award-winning olive oils.
Saintly sardines – During sardine season (May to October), whiffs of sardine-grilling can be detected at many Portuguese events. Outside the season, they're best sampled from a can.
Say queijo – Some of the best cheeses (or queijo) in Portugal include amarelo da Beira Baixa -- a herby goat-and-sheep-milk mix that was once judged the world's greatest cheese -- and the creamy Serra da Estrela from the milk of ewes.
Pastel de nata – The cinnamon-sprinkled custard tarts invented by monks in Lisbon's Belem district may be the country's most iconic pastries.
Nata's rivals – Nata asides, there is more to Portuguese pastries than just custard tarts.
Piscivore perfection – Spanish superstar chef Ferran Adria once declared that Portugal's Atlantic waters have the best seafood.
Bifana vs. prego – The crispy and juicy Portuguese pork sandwich (bifana) and steak sandwich (prego) are Portugal's snacks of preference.
A festival of fruit – The sun-drenched climate gifts Portugal a cornucopia of naturally ripened, locally grown fruit that's reassuringly blemished, oddly shaped and utterly delicious.
The national boiled dinner – If there is one dish that unites the country, it's cozido.
King cod – Dried and salted cod, or bacalhau in Portuguese, is one of the nation's most popular fish dishes.
Wild pigs – Porco preto: When some of the world's juiciest pork is turned into some of the tastiest ham.
Edible oddities – Mainland Europe's westernmost country has its share of unusual food. These are morcela doce, a sugared blood sausage.
Volcano-boiled dinner – On Sao Miguel, among the islands that make up Portugal's Azores archipelago, residents boil food slowly with the volcanic heat in underground pits.
Market magic – With a daily show of fresh fish, colorful fruit and grizzly selections of offal, markets have become a popular tourist attraction in Portugal.
Little piggies – A perfect leitao da Bairrada should be cooked slowly to produce tender pink flesh wrapped in a crispy skin.
Porto's tasty trinity – It may not sound like it, but the combination of tripes, white beans, calves' feet, pigs' ears and peppery chourico tastes divine.