Platos regionales imprescindibles, vinos locales, dulces tradicionales y productos artesanales — seleccionados a mano para que descubra el auténtico sabor de Armacao de Pera.
The Algarve's great soupy seafood rice — a steaming pot of clams, prawns and the day's shellfish, the natural Sunday lunch of a fishing town.
Humble Algarve soul food — coarse cornmeal cooked to a creamy polenta and folded through with tiny local cockles.
Grilled sardines straight off the harbour coals — the smell of an Algarve summer, eaten with bread, salad and a cold beer.
The fisherman's stew — layers of mixed fish, potato, onion and pepper simmered in their own juices, the catch turned into a single pot.
Octopus roasted with garlic and smothered in Algarve olive oil, with 'punched' potatoes — a southern Sunday classic.
Clams flash-cooked in olive oil, garlic, white wine and coriander — the Algarve's favourite way to start a seafood meal.
The Algarve's jewel-like egg-and-almond sweet, wrapped in twists of coloured foil — the region's convent dessert in miniature.
