Portugal Immigration inspection essential guide: Dried salted cod (bacalhau) is one of the Portuguese people's favorite foods, found almost everywhere, with 365 ways to prepare it; be sure to try at least one. After visiting the numerous wine cellars in Gaia, in the northern Porto region, participate in a fine wine tasting. Savor the ovos moles of Aveiro in the Beira region, a smooth and sweet egg-yolk pastry. Dip bread into melted Azeitão cheese or mountain cheese, paired with a robust red wine from the Douro or Alentejo regions. Eat a freshly baked Pastel de Belém (don't forget the cinnamon powder and powdered sugar). Have a bica (espresso made with steam pressure) with Fernando Pessoa at a sidewalk café in Chiado, Lisbon.
At sunset, order a serving of clams à Bulhão Pato (clams briefly boiled in water until they open, resembling a duck's beak) at a seaside bar, enjoy a bottle of chilled Vinho Verde, and finish with an Algarve-style seafood stew. Eat freshly caught seafood at a typical marisqueira (seafood restaurant). Feast on a Portuguese-style stew (cozido) cooked at the mouth of a steaming volcanic hot spring in the Azores.
To conclude your culinary journey, indulge in conventual sweets, such as toucinho do céu (bacon from heaven), barrigas de freira (nun's bellies), papos de anjo (angel's double chins), and abade de priscos (Abade de Priscos pudding).
