Orange trees scent a patio in Lisbon’s ancient Alfama neighborhood. Cilantro is used to season a seafood stew, made just like this for over a thousand years. Sausage made with bread stuffing hangs in a smokehouse and its true origin is hidden. A cook fries tiny fish in olive oil, unaware of the stories that belie this humble dish. Almond blossoms bloom and announce the eventual nut harvest which...
Related Articles
Source
This post first appeared on Catavino | Spanish Wine, Portuguese Wine And A Whole Lot More, please read the originial post: here
