Portuguese cuisine is characterized by its rich flavor and is related to the so-called Mediterranean diet.
The influence of the former colonies’ kitchen is also evident, especially in the introduction of spices, including piri piri and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is also at the base of Portuguese cuisine, both for cooking and for seasoning. Garlic is widely used, such as coriander and parsley.
Breakfast is simple, usually a combination of coffee or milk and bread with butter, jam, cheese or ham. Lunch usually lasts for more than an hour and is served between noon and two in the afternoon, or between one and three. Dinner is served late, usually from eight o’clock at night. Both lunch and dinner are usually accompanied by soup.