In the western part of the Beiras, between the mountainous Dão region and the surf-washed Atlantic beaches, you will find the Bairrada Portuguese Wine Region. Characterized by a mild, maritime climate with abundant rainfall, much of the region is hilly. However, the majority of the vineyards are on flatter land. Additionally, vineyards are often divided into a multitude of small plots. There are two main types of soil (clay-limestone and sandy), each influencing the wine style. Baga is the traditional local red grape. It makes tannic wines that can have high acidity if under-ripe. If ripened and handled well the Baga can give rich, dense fruity reds that age into elegant wines of great complexity. Also, since 2003, a multiplicity of other grapes has been permitted in DOC Bairrada wines. National grapes such as Touriga Nacional and Alfrocheiro as well as the international likes of Cabernet Sauvignon, Pinot Noir, Syrah and Merlot. Red Bairrada wines come in a bewildering array of styles. Predominantly amongst white grapes is the fragrant Maria Gomes, while Arinto, Bical, Cercial e Rabo de Ovelha can be made into steely, long-lived whites. FOOD PAIRINGS Baga, as a red wine, is an acquired taste for many as it’s not for the faint of heart. With the vibrant acidity and ample tannins of Nebbiolo, it is balanced by some nuances that are clearly like Pinot Noir, making it a magical pairing with food. Locally, it is traditional to pair with rich suckling pig (and it is stupendous). Elsewhere any other rich food will pair – from pork belly to duck, from rich pastas to ribs sticking stews. Moreover, it’s acidity enables it to pair with some seafood including squid and red-wine focused shrimp dishes. Cheese wise, it matches nicely with milder and high acid like a goat cheese. Lastly, as a sparkling wine, the sky is the limit – from tapas to spring rolls, samosas to varied crudités.
Codfish: the most traditional ingredient you will find on a Portuguese table at Christmas. At Atlantico you will find dry and salted or soaked and frozen codfish. Whether you want to suggest a codfish recipe to your customers, or you want to bring this traditional ingredient and its taste to your business, we leave you a list of things to consider: There are different species of codfish – in fact, Codfish is a family of fish. The noble specie and real flavour are in the Gadus Morhua one (or its cousin, Gadus Macrocephalus, the Pacific Codfish). Find different sizes and weights of codfish: growth cod (crescido, +1Kg – 2Kg), big (graúdo, +3Kg – 4Kg), special (+3Kg – 4Kg), jumbo (over 4.5Kg). The choice will depend mainly on how many people are eating it. You can buy a whole codfish, or you can buy the parts or cuts that are most convenient. Loins, faces or shredded. This can save money and time. If you don’t have time, space or means for the soaking stage: buy it frozen. Also have in consideration that dry codfish grows 30% after the soaking stage. After being frozen it loses a bit of its flavour. To soak dried salted cod: pay attention to the cod size/weight. That will set the timing it needs to soak. Always wash it first to remove salt excess. Then place the cod in cold water with the skin up and change water 2 or 3 times a day. To cook it: boil it only if the recipe demands it. Otherwise, just let it simmer in hot water until it starts to flake. Seasoning: olive oil, bay leaves and garlic are the cod best friends. An important detail about dry salted codfish is that it can dry and be cured for different periods of time. However, it is said that the ones who cure for longer have a better aroma and texture.
Christmas is a magical and special time, and it is also a period where Atlantico, you and your customer - regardless of your business - meet more often and for longer periods at the table. We leave you below a list of Portuguese Christmas desserts to please the most demanding customers. Read to find more! KING CAKE In first place we have the King Cake - so it could never be missing at a party. The pastry is slightly sweet, with a slight hint of port wine, and includes lemon and orange zest. Shaped like a crown, adorned with dried fruit, and candied fruit for extra sweetness and flavour. And for those who are not a fan of candied fruit, you can invite the Queen Cake. If you are even more demanding or prefer the more modern versions, you can opt for the Chocolate King Cake. CASTELAR CAKES (Broas Castelares) Created by the Castelar brothers in the 19th century, these dense cookies are made with seasonal winter ingredients: sweet potato, almond and orange. They are ideal for sharing with family and friends. CHRISTMAS LOG Inside the batter is usually made of chocolate, and on the outside it is decorated in a manner that reminds wood: an element that throws you back to winter and the warmth of the fireplace. Chocolate fans love it.
Drinking Compal Juices is like taking a tour to Portugal, starting with the heat and the beaches from Algarve, passing through the harsh weather in the west zone of Alcobaça. The Compal brand knows that national fruit and vegetables have a unique flavour that is familiar to us. And so, from a small country, so many flavours, aromas, colours, and textures are born. It is in the orchards of Portugal that it all begins. The advantages of using Portuguese fruit and vegetables are many. First, is the pride of preferring and supporting what is best in Portugal. Of the orchards spread throughout the national territory, some are entirely exclusive to Compal, namely, peach from Cova da Beira, meaning that full outlets are guaranteed to producers, giving them greater security. Although it may not seem like it at first, proximity to producers is very important for the quality of the final product. There is a relationship that is being established and bonds created. There is mutual support, with a common goal: good quality fruit, year after year.
Whether you live in Portugal or abroad, Easter doesn't taste the same without the traditional delicacies of the season. From north to south, during the Holy Week, typical dishes are prepared that bring children and adults together at the table. When it is not possible to visit your home country, we can at least celebrate bring the best from Portugal to keep the tradition alive. Therefore, we have prepared with passion, a gastronomic, delicious and traditional, journey to bring your business the best selection of Portuguese and Brazilian products. From region to region, all the recipes have something in common: the abundance of food and the joy of those who taste them. And on the Portuguese tables there is a little bit of everything, from sausages, to liqueurs, lamb, or goat meat, leitão (a kind of suckling pig) to the traditional Bola (a kind of meaty bread), the Folar (a sweet Easter cake) and sweet dishes such as Arroz Doce (rice pudding), Pão de Ló (sponge cake) and Amêndoas Portuguesas (Portuguese almonds), which help to celebrate the end of Lent. Discover these flavours and surrender yourself to the Portuguese and Brazilian products that Atlantico has available for its customers.
Queijo Paiva, has a new Gourmet line. Accumulating knowledge of generations, Paiva Cheeses continue to be produced by combining the traditional methods with modern production techniques. You can find cheeses produced with different types of milk, for different tasting experiences: Cow Goat Sheep 3 Milk Blend Recently Queijos Paiva, introduced a new line to give its fans the possibility to discover elegant flavours and sophistication, for moments of elegance and pleasure, designed for the more demanding and discriminating palates. Share an intimate philosophy of well-being and enjoy life. The PAIVA Gourmet Taste Experience: Goat’s milk ripened cheese with crushed black peeper inside the texture and coated with black peppercorns. Presents an intense and spicy taste, with a semi-hard, well-connected light-yellow texture. Elaborated to the lovers of more intense flavours and tastes. The Goat’s milk ripened cheese with chili paprika. Presents truly unique features such as a well-connected, semi-hard and creamy texture, with an intense bouquet and a very aromatic and spicy flavour. Ripened cheese from Sheep´s milk. Semi hard. Long bouquet and its lightly acidulous taste. The art of producing the best cheese comes with the uniqueness of the milk. All produced with only the best milk of the selected noble pastures of Trás-os-Montes and Douro Valley. At Atlantico, we offer a wide range of Paiva Cheese from Traditional Cheese to Gourmet Cheese.
Sumol is a drink that preserves and enhances its unique flavour. It’s not just a refreshing drink – it’s an invitation to celebrate authenticity. From generation to generation, resisting all the social and economic transformations to which it is exposed, this is a brand that reminds us that it is possible to go far when we are true to ourselves. With more than 60 years of history, Sumol was born in 1954. The brands´ name is the combination of the words “Sumo” (Juice) and “Sol” (Sun), Sumol brand presented itself to the market as a fruit juice specialty, without dyes or preservatives, slightly carbonated and with fruit pulp in suspension. It was the first pasteurized fruit juice drink in Portugal and the first to become famous on Portuguese television. Sumol is bigger than its physical product characteristics, it is a brand that, due to its entrepreneurial spirit, faces life in an optimistic way.
As we are counting down to Easter, a season that, even if it’s impossible to get the whole family together, we cannot miss the sweets — traditional Folar and Amêndoa Portuguesa (Portuguese Almonds). Besides the religion, there are other Easter traditions in Portugal most of them are related to food, of course. Generally, families gather for a celebration during lunch time and enjoy some quality time. In Portugal and some other countries, in addition to the traditional Easter eggs, people treat themselves to candied Portuguese almonds. One of the meanings of Easter Almond is like Easter eggs, an icon of fecundity and renewal, coming from traditions from different parts of the country and the world that signifies birth and life, thus being related to the Resurrection of Jesus. In Portugal, one of the Easter traditions is the exchange of sweetened almonds between Godparents and Godchildren. Coated in sugar, covered in dark or white chocolate, colourful, shaped: there are almonds for everyone out there!
The tastings of cured ham Pata Negra have, in recent years, become a classic of contests from all over the world, promoting the preparation of many specialists who have been establishing the bases and the steps for a satisfactory tasting, guaranteeing that the organoleptic qualities of the Pata Negra cured ham can be described as precisely as possible. While approaching the process that goes from raising the pig to curing, the definitive moment comes, tasting the Pata Negra cured ham, a final tasting that will serve to highlight the product and therefore establish its gastronomic value. However, it is necessary to have basic notions of the language and the patterns used, to be able to take full advantage of our senses and to capture its true quality and taste. What is the importance of Pata Negra cured ham exposure in food tastings? It’s appearance, captured by our vision, is the first thing to interact with our senses, during a tasting. We can observe its shape and discern from the beginning if we are faced with a true quality Pata Negra cured ham.
Charcuterie is a growing food trend due to the success of incredible and beautiful charcuterie boards with cured and smoked meat and sausages. At Atlantico UK, we offer a wide range of premium products to create yours and impress your customers. Combined with the most striking flavours of Portugal, traditional charcuterie has always been known for its intense aromas. Traditional Portuguese charcuterie maintains the recipes of the past and their unique characteristics and flavours a knowledge accumulated by generations. Atlantico UK works with premium brands to ensure maximum quality and the best flavor of the products. We offer an authentic wide selection of charcuterie such as Chorizo, Farinheira, Alheira, Black Pudding, Jamon Iberico, Pata Negra, Sausages and Smoked Sausages, Paio, Paiola, Cacholeira, Painho, Smoked Meats along with the unique tastes of the Black and Bísaro pork from different regions of Portugal specially Alentejo, Serra da Estrela, Minho, Trás-os-Montes e Beiras.
