“Pede dextro,” advised the Romans. In Ancient Rome, you could curry favor with the gods by entering a house or a temple with the right foot.
The importance of putting the best foot forward was not lost on architect Filipa Júlio. In 2013, she created a luxury line of footwear called Josefinas inspired by the shoes worn by classical ballerinas. Each shoe is handcrafted with exquisite materials by talented Portuguese artisans.
The company strives to make the experience of receiving and wearing their shoes unforgettable. Each pair arrives with a handwritten message by the team that produced it. A “chief officer of customer delight” dreams up festive packaging, customizations, and surprise deliveries.
In a world where elegance is often associated with uncomfortable high heels, Josefinas combine grace with comfort. As these flat shoes gained cult status among fashionistas, the company felt external pressure to adopt industrial production processes that would support fast growth. But Josefinas’ managers resisted. They reinforced their commitment to unhurried, meticulous manufacturing methods. They cultivated their brand ethos: shoes designed by women for women. And they used some of the fruits of the brand’s success to support women-rights causes. For all these reasons, we’re certain that Roman goddesses favor Josefinas.
Click here for Josefina’s website and here for their Instagram page.
In the early 16th century, Lisbon was one of the world’s richest cities. A constant stream of caravels departed to far-away destinations like India and Brazil. Some of these ships perished tragically in the high seas. The ones that returned, brought their hulls crammed with gold, silver and spices.
During the day, sailors relied on the sun to measure their latitude. At night, they were guided by the stars. Skilled pilots pointed sextants at the sky to estimate the ship’s position and evaluate its course.
In the last night of the year, we too look at the stars for guidance of where we are and what lies ahead. We hope they can point us all to a blissful, healthy New Year that brings us back to Portugal.
Blessed are the times when we argue about trivialities, because they are happy times. On Christmas day, there is often a heated debate about which is the best Christmas dessert. The holiday table is crowded with sweet candidates, recipes that wait all year in the pages of timeworn cookbooks for a few moments of fame. Sugar, cinnamon and a little port wine transform humble ingredients like bread, eggs, and pumpkin into culinary feasts. There are rabanadas, a Portuguese version of French toast, “filhóses de abóbora,” fried pumpkin cakes, “coscorões,” fried dough shaped like angel wings, “sonhos,” crispy, airy spheres, and many more.
Why don’t we enjoy these desserts all year round? Because they only taste great when the table is full of friends and family members who gather to celebrate the holiday, enjoy each other’s company, and debate which is the best Christmas dessert.
Sometimes, we dream of having lunch at chef Vitor Claro’s restaurant in Paço de Arcos, near Lisbon. It is a place with a generous view of the ocean where the chef cooks with a lightness that surprises and delights. The menu offers codfish brandade with fresh tomatoes, partridge soup with foie gras, cauliflower with parmesan, sole in chickpea broth, shrimp ravioli with mushrooms, fried dough with chickpea puree, and much more.
Then, we wake up and remember that the restaurant is closed. A feeling of disappointment is followed by the joyful realization that Vitor Claro is now a wine maker and we have some of his bottles in our cellar!
Vitor was not a wine aficionado before meeting Dirk Niepoort, the legendary producer from the Douro Valley. The first time Vitor went for dinner at Dirk’s house, he found a glass of 1986 Chateaux Margaux waiting for him. This glass of wine opened the door to a new life.
In 2010, while working in Alentejo, Victor fell in love with the wines from Portalegre. He managed to rent an old vineyard in this region to make wine with a friend who is an enologist. But one month before the harvest, his friend abandoned the project. Vitor called Dirk Niepoort to ask for help. Dirk told him “this is the best that could have happened to you.” Then, like a Zen master, Dirk said: “let the grapes do the work.” Vitor harvested the grapes, put them in barrels, crushed them gently and waited.
Two years later, he bottled the wine under the label Dominó. It was such a success that Vitor decided to close the restaurant to devote himself full time to wine making. He convinced his wife Rita to leave her architecture practice to work with him. The couple embraced a simple life style, sharing the toil and joy of winemaking. They do all the work themselves with the help of some seasonal workers.
Today, Vitor’s wines are handcrafted using grapes from old vines rented in different parts of Portugal from Beira Interior to Carcavelos. Total production is only 20,000 bottles per year. When the wine does not appeal to Vitor’s refined senses, he does not bottle it.
The lightness that Victor pursued in his cooking became the hallmark of his wines. They have bright flavors that interest the palate but never over power it. Instead, they surprise and delight.
Our journey begins with the clatter of a steam engine pulling five rickety wooden carriages into the Régua train station. Trains like this one have trod on the steel tracks that connect Régua to Pinhão since 1879. In 1883, the line was extended all the way to Foz do Tua.
Once all passengers get on board, the chimney blows a cloud of black smoke and we see Régua recede in the distance. The train moves slowly and yet there is not enough time to take in all that there is to admire, from the myriad colors of the river to the wondrous vine terraces sculpted into the mountain sides.
A group of folk musicians walks through the carriages singing traditional tunes accompanied by accordion, triangle, “cavaquinho” (a small stringed instrument), and a drum made out of goat skin and wood. The musicians’ faces are weathered by a lifetime of work in the fields. But they sing with joy the tunes that lift the spirits of the laborers during the harvest.
We arrive at the Tua station and the train stops for a well-deserved rest. As our journey resumes, we marvel at the feat of 19th-century engineering that allows the train to go back without turning around. The locomotive’s engine simply goes into reverse, pushing the carriages towards Régua. We travel on the same tracks as before, but the landscape looks different. The light has changed and the blues and greens are now mixed with yellows and oranges.
The train crew serves us a glass of port wine and some traditional candy. We stop at the picturesque Pinhão train station to admire the 1937 tile panels that depict in blue hues the inimitable colors of the Douro landscape. Then, it is time to return to Régua. The locomotive screeches and puffs as it reaches the place where our journey ends.
It is a privilege to travel in this relic of the industrial revolution that saw the world change and the beauty of the Douro endure.
Click here for more information about the Douro Historical Train. You can buy tickets online. The best seats are on the right side of the train since you can see the Douro valley from your window both on the way to Tua and on the return.
One of the coolest places you can find during the Portuguese Summer is the cellar of the wine cooperative of Colares, a bucolic town near Sintra. It is a place where large barrels fashioned out of exotic woods from Brazil rest, protected by thick walls that keep the temperature cool.
The wines these barrels store are cool in attitude. They come from a unique “terroir” near the ocean where two varietals, Malvasia and Ramisco, grow on sandy soils. The roots of the vines have to stretch deep into the sand to find the moisture necessary to stay alive.
All this toil paid off in the 19th century when phylloxera decimated European vines. Protected by sand, the vines of Colares escaped the bug’s voracity.
These hard-working vines produce wines with exuberant tannins that need to be tamed. The reds age in barrels for almost a decade before bottling. Once bottled, both reds and whites continue to age beautifully, enjoying remarkable longevity.
Francisco Fezas, the resident enologist, told us that Adega Regional de Colares is the oldest wine cooperative in Portugal. The local wine makers got together in 1931 to buy the 19th-century cellar owned by a famous wine merchant, José Maria da Fonseca. In 1938, the government gave the cooperative the monopoly of production in order to guarantee the quality of the wine produced in Colares. The cooperative sold the wine to different distributors who bottled it under brands like Chitas, Adega Beira Mar and Viúva Gomes.
In the 1960s, Colares had more than one million hectares of vines that produced more than one million liters of wine. Then, the vines were attacked by a foe more formidable than the phylloxera: urban sprawl. Many farmers succumbed to the temptation of selling their land to property developers who wanted to build houses near the ocean. As a result, the cultivation area dwindled to a paltry 23 hectares which produces a mere 18 thousand bottles, making Colares one of the world’s rarest historical wines.
Francisco’s first harvest in Colares was in 1999, at a time when the cooperative was struggling financially and the future looked dim. Since then, there has been a remarkable renewal that preserves the future of the incomparable wines from Colares.
Adega Regional de Colares is located at Alameda Coronel Linhares de Lima, nº 32 in Colares, tel. 219 291 210, email firstname.lastname@example.org.. Click here for the adega’s website.
Do not try this recipe at home unless you’re desperate! Which is how we feel. Far from a purveyor of “pasteis de nata,” how else can we satiate our craving for these divine custard tarts?
We opened with trepidation “Cozinha Tradicional Portuguesa” (Portuguese Traditional Cooking), the imposing tome of vernacular recipes compiled by the legendary Maria de Lurdes Modesto. The old pages creaked, surprised to be turned with such urgency.
Modesto’s instructions assume we know what we’re doing. They’re more like jazz lead sheets than classical music scores. She tells us the key elements of the recipe and expects us to improvise the rest.
The ingredients are humble: flour, butter, cream, eggs, sugar, water, and lemon. We started by making a version of rough puff pastry, folding the dough to create delicate layers of butter and flour. After a few hours of work, we were rewarded with two dozen delicious pasteis de nata.
All the effort that went into making these pastries made us appreciate Portugal even more. It is a place where it is ordinary to find the extraordinary: heavenly pasteis de nata sold for a modest price in every street corner.
Here’s the recipe.
Ingredients for the puff pastry: 500 grams of flour, 500 grams of butter, 2 to 3 deciliters of water, and salt.
Ingredients for the filling: 5 deciliters of cream, 8 egg yolks, 3 tablespoons of flour, 200 grams of sugar, and one lemon peel.
Melt the salt in warm water and divide the butter into three equal portions. Place the flour on a stone table and make a hole in the middle of the flour to pour the water. Kneed the mixture until it becomes homogeneous and let it rest for 20 minutes.
Next, stretch the dough into a square form. Knead some of the butter until it has the same consistency as the dough. Spread one third of the butter over the dough, leaving a strip of one inch at the edges of the square. Fold the dough from bottom to top and from left to right, making sure that the fold fits perfectly at edges and on the sides. Stretch the dough again forming a square. Repeat the operation twice, first using the second third and then the last third of the butter.
Stretch the dough as thinly as possible. Cut it in stripes and fold into long rolls. Cut the rolls into pieces of 2 to 3 centimeters. Place the dough at the center of a small mold. Moist your thumb in water and spread the dough to the edges of the mold.
To prepare the filling, mix all the ingredients and bring them to a boil. Remove from the heat and wait until the mixture cools down. Fill the molds with the cream. Place the molds in a very hot oven (250 to 300 degrees centigrade). Once the custards come out of the oven and cool, you can sprinkle them with icing sugar and cinnamon.
In the 1920s, the writer Raul Proença started editing a collection of Guides to Portugal. Published between 1924 and 1970, eight thick volumes compile texts from some of our country’s most eloquent writers. These erudite travel guides describe in detail the landscape, architecture, history, and culture of Portugal.
One of the essays by Raul Proença included in the first volume is about the Portuguese sky. Proença writes that “There are days with a splendorous light in which under a very clear sky all is golden: the earth, the trees, the waters, even the smiles of people and things are golden. It is a prodigious dazzle that cannot be described. We are all but surprised at how a sapphire blue dome emanates such golden light.”
Most of the guides were published when traveling was arduous and expensive. So one of their purposes was to serve as a substitute for travel. If you could not visit the cities and villages these books describe, the evocative prose of Raul Proença and his collaborators would take you there.
In these days we’re spending at home, we can seat in an armchair, open the pages of these tattered tomes and travel to Portugal.
Nothing fuels creativity like coffee. Voltaire made sure his inspiration never faltered by sipping 40 cups of coffee a day. Balzac conceived plots for his novels by staying up all night drinking coffee.
One of our favorite places for a stimulating cup of brew is the Majestic Cafe in Oporto. Inaugurated in 1921, it has elegant proportions and exquisite Art Nouveau interiors. The café charges premium prices so it attracts few locals. Drinking a good espresso will set you back 5 euros. It is a price well worth paying for all the creative ideas that a visit to the glamour of the Belle Époque can spark.
Café Majestic is located at Rua Santa Catarina 112, Porto. Click here for the café’s website.
Albricoque, a quaint word for apricot used in the Algarve, is a great name for a Lisbon restaurant that blends the old with the new. The space is old; it opened in 1905 as a tavern for travelers from the nearby Santa Apolónia train station. The food is rooted in the traditional culinary vocabulary of the Algarve, the birth place of Albricoque’s chef, Bertílio Gomes. But the approach to food and service is new. Every recipe has been refined to make it more appealing. The character of the restaurant, imparted by features such as the original floor paved with hydraulic tiles, was preserved. But modern amenities, unthinkable in 1905, have been added.
Everything on the menu is delicious. Our meal began with a plate of olives that tasted like sausage because of the way in which they were fermented. There was also a salad made with the purple carrots that were common in the Algarve in old times. Then, the feast continued: savory muxama (cured tuna), plump oysters from Ria Formosa, crispy rissois de berbigão (cockle turnovers), silky alhada de raia (manta ray with garlic), extraordinary marinated carapau (horse mackerel) combined with figs and toasted almonds and served on shinzo leafs.
Chef Bertílio likes to explore the methods for preserving food used in the Algarve before refrigerators became common. He salts a fish called abrótea then hangs it in the cold for a couple of days to drain its liquid. The result is an intense, satisfying taste reminiscent of that of salted codfish.
We didn’t order the fried moreia (moray), because it is usually greasy and chewy, but the chef brought a plate to the table for us to try. It was very thinly sliced and perfectly fried, a revelation of flavor, texture and aroma. The meal ended on a sweet note with almere, a dessert made with the liquid that is left from the making of requeijão, flavored with thyme and pine nuts.
If you’re near Santa Apolónia, stop by Taberna Albricoque to try its delicacies. If you’re far, come to Santa Apolónia for the privilege of dining at Taberna de Albricoque.
Taberna Albricoque is located at Rua Caminhos de Ferro nº98, Lisboa, tel. 21 886 1182, email email@example.com.