Andrea Smith

Andrea moved to Campo de Ourique, Lisbon, in early 2008 with a dream to work and learn more about Portuguese wine. Born in Northern Virginia in 1983, Andrea's Italian family taught her the importance of pairing fresh food with great wine, eventually motivating her to graduate from the Culinary Institute of America (CIA), where she earned an Associates and Bachelor's degree in Culinary Arts and Business Management, as well as her Introductory Certificate from the Court of Master Sommeliers in 2004. Andrea uses her love of culture, gastronomy and language to research the hidden recipes and wines of Portugal.

Bolo Rei and Bolo Rainha: Portugal’s Royal Christmas Treat

From the beginning of November to the end of January, it’s impossible to pass a pastelaria (pastry shop) without being bombarded by the ubiquitous Bolo Rei (King Cake). This is one of, if not the most, popular Christmas desserts throughout Portugal, consisting of a sweet, brioche-like bread dough packed with eggs and filled with various nuts, raisins and crystallized fruit. Essentially, a much tastier version of a …

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Portugal’s Arroz Carolino: The Native Rice of Portuguese Gastronomy

When I moved to Portugal, I was dumbfounded by the amount of rice I consumed. Why? Because rice is absolutely everywhere! Not only that, the Portuguese are the largest consumers of rice in Europe, savoring 15 – 16 kilos per capita a year, compared with the 4 – 5 kilo European average. Unbeknown to many, Portugal cultivates …

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The History of the Egg In Portugal: Why Portugese Cuisine Can’t Live Without It

If you ask the Portuguese, “Which came first, the chicken or the egg?” I would place my bet on the egg. Ovos are found throughout Portuguese cuisine. They’re poached in soups and açordas; fried on top of steaks, alheiras and francesinhas; boiled with fish and mixed into many of their beloved bacalhau dishes; and beaten with …

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Lisbon is for Lovers: The Perfect Romantic Getaway!

There are several European cities known for their Old-World romance, sprinkled in fairy dust and history, but there is no place quite like Lisbon! Enjoy leisurely strolls past ancient architecture, beautiful promenades and cozy little cafés humming with live music.  [su_button url=”https://catavino.dev.bitecla.com/tour/romantic-weekend-escape-to-lisbon/#form” target=”self” style=”default” background=”#52b663″ color=”#FFFFFF” size=”5″ wide=”no” center=”yes” radius=”auto” icon=”” icon_color=”#FFFFFF” text_shadow=”none” desc=”” onclick=”” …

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Alheira: The King of Portuguese Sausage

Alheira is a smoked Portuguese sausage, (pronounced “Al – iyai -rah”), that derives its name from the Portuguese word alho, meaning “garlic”. Different from its pork-dominated counterparts, Alheira is not only filled with poultry (chicken and turkey), but also game meat (duck, rabbit, venison, partridge, pheasant): creating a mouthwatering smokey, garlicky and earthy aroma. [su_button url=”https://catavino.dev.bitecla.com/tours/portugal/#form” target=”self” style=”default” background=”#52b663″ color=”#FFFFFF” size=”5″ …

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Conservas de Peixe: The Tasty but Discernible Truth Behind Canned Fish in Portugal

I absolutely love Portuguese fish. Whether writing or speaking, I can go on and on about the quality, freshness and simplicity of a perfectly grilled piece of fish in Portugal.  It’s something I recommend everyone should experience at least once in their life. But if you had asked me not too long ago about Portuguese canned fish, …

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