SOUTHERN PORTUGAL
Fish and shellfish are the Algarve's staple foods, most notably the locally-caught tuna steaks grilled on the many beachside barbecues.

Stuffed squid (lulas recheadas) is also a delicacy in this part of Portugal, prepared with cured meats and rice before being cooked in a tasty onion and tomato sauce.

Sardinhas assadas, grilled sardines, are a Portuguese tradition providing a feast in the summer when they are at their most succulent.

A cold summer soup known as gaspacho is based on tomato with garlic, cucumber, sweet peppers and olive oil.
A feature of Mediterranean cooking prevalent along the Algarve is the cataplana, a fish dish steamed in its own juices in a tightly sealed wok.

The vast plains of the Alentejo are home to açorda, an unusual bread-based soup with meat or fish. Pork with clams is another speciality of this region, while smoked pork dipped in dried pimento provides the basis of many recipes.
Sweetmeats in the south reflect the rich harvest of figs from the Algarve, plus 300 days of warm sunshine ensure plenty of fresh fruit for dessert.

Other treats include Alentejan sweets made with Portalegre marzipan and Évora cheese cakes.