Bolo de Sertã is an Azorean specialty unleavened flat bread made by the combination of corn and wheat flour. Continue Reading…
Bolo Lêvedo is a Portuguese sweet muffin typical of the Azores Islands. It is widely popular throughout the Azores as well as New England. The most famous are baked in Furnas, in the island of S. Miguel. Bolos Lêvedos are saucer size thin muffins, golden brown on either side and dusted with some baking flour. It has a delicious lightly sweet taste but the smell is unforgettable. Freshly cooked and toasted with butter, there might be no better pair for the morning coffee. If you want all the works, toast with Azorean grass fed butter and serve with freshly made Porto Formoso green tea. It’s to die for!
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Inhames Fritos, or fried taro root, are a uniquely traditional Azorean specialty. Taro roots are a very hearty and nutritious root that have a wonderfully smooth texture and unique taste. Taro roots are best grown in especially wet soil which is why that have been historically the perfect complement for the Azorean climate. Taro roots are quite similar to yams and because of this they are known as the “Inhames dos Acores”.
Taro Roots are used in a variety of Azorean dishes from appetizer, entree, to even desserts. Sliced thinly and deep fried, these make for an unbelievably delicious and crispy snack. Those that are grown in the creeks fed by the hot Azorean mineral springs are probably the best you can get in terms of flavor. Continue Reading…
Couves de Barça is a traditional Kale and Pork Stew from the island of Corvo in the Azores. It is one of the signature Corvo recipes, and is typical because it utilizes all the parts of the pig in efficient fashion, to not waste any food. Because it combines all these parts with typical Portuguese ingredients like kale and garlic, it yields a wonderful and flavorful broth perfect for cooking tender pork meat and dipping with Portuguese bread, Pão de Milho.
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Tortas de Ervas do Calhau is Fried seaweed Corvo style, from the islands of the Azores. It is the most signature dish of the smallest island in the Azores, and is quite a unique one at that. It uses seaweed found on rocks which are very healthy and nutritious fried in olive oil in combination with some eggs, garlic, flour, onion, and Portuguese spice.
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These are an assortment of images that we have collected throughout our escapades in the islands of the Azores. If anyone would like to use them, go for it.
