Piri-piri chicken from Guia, cataplana, sardines and almond sweets.
The Algarve's most famous dish comes from Albufeira's own parish: chicken split open, grilled over charcoal and brushed with piri-piri.
Clams, prawns and the catch of the day steamed in the Algarve's copper pan with tomato, peppers and white wine.
Summer sardines grilled over charcoal and eaten on bread with roasted peppers.
Grilled octopus bathed in hot olive oil and garlic, with crushed potatoes.
Soupy rice full of prawns, clams and crab in a coriander-scented broth.
Hand-painted marzipan fruits and Dom Rodrigo wrapped in silver foil, a craft with Moorish roots.
Strawberry-tree fruit brandy from the hills, distilled in copper stills, and the sweeter honey version, brandymel.
