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Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. Portuguese cuisine is famous for seafood.〔(【引用サイトリンク】url=http://baike.baidu.com/view/2841021.htm )〕 The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as coriander and parsley. ==Meals== A Portuguese breakfast often consists of fresh bread, with butter, ham, cheese or jam, accompanied with coffee, milk, tea or hot chocolate. Bread is not served with butter and should be placed on the edge of the main plate, or next to it on the table.A small espresso coffee (sometimes called a ''bica'' after the spout of the coffee machine) is a very popular beverage had during breakfast, which is enjoyed at home or at the many cafés that feature in towns and cities throughout Portugal. Sweet pastries are also very popular, as well as breakfast cereal, mixed with milk or yogurt and fruit. Lunch, often lasting over an hour, is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, with lunch and dinner usually including a soup. A common Portuguese soup is ''caldo verde'', which is made with potato, shredded kale, and chunks of ''chouriço'' (a spicy Portuguese sausage). Among fish recipes, salted cod (''bacalhau'') dishes are pervasive. The most typical desserts are ''arroz doce'' (rice pudding decorated with cinnamon) and caramel custard. There is also a wide variety of cheeses, usually made from the milk of sheep, goats or cows. These cheeses can also contain a mixture of different kinds of milk. The most famous are ''queijo da serra'' from the region of Serra da Estrela, ''Queijo São Jorge'' from the Portuguese island of São Jorge, and ''Requeijão''.〔(Queijos portugueses ). Infopédia (). Porto: Porto Editora, 2003-2013.〕 A popular pastry is the ''pastel de nata'', a small custard tart often sprinkled with cinnamon. ==Fish and seafood== Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe's highest fish consumption per capita and is among the top four in the world for this indicator.〔 PESSOA, M.F.; MENDES, B.; OLIVEIRA, J.S. (CULTURAS MARINHAS EM PORTUGAL ), "O consumo médio anual em produtos do mar pela população portuguesa, estima-se em cerca de 58,5 kg/ por habitante sendo, por isso, o maior consumidor em produtos marinhos da Europa e um dos quatro países a nível mundial com uma dieta à base de produtos do mar."〕 Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed (often in clay pot cooking), or even roasted. Foremost amongst these is ''bacalhau'' (cod), which is the type of fish most consumed in Portugal.〔SILVA, A. J. M. (2015), The fable of the cod and the promised sea. About portuguese traditions of bacalhau, in BARATA, F. T- and ROCHA, J. M. (eds.), Heritages and Memories from the Sea, Proceedings of the 1st International Conference of the UNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage, 14–16 January 2015. University of Evora, Évora, pp. 130-143. (PDF version )〕 It is said that there are more than 365 ways to cook cod, one for every day of the year. Cod is almost always used dried and salted, because the Portuguese fishing tradition in the North Atlantic developed before the invention of refrigeration—therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and white wine vinegar. Portugal has been fishing and trading cod since the 15th century, and this cod trade accounts for its ubiquity in the cuisine. Other popular seafood includes fresh sardines (especially when grilled as ''sardinhas assadas''), octopus, squid, cuttlefish, crabs, shrimp and prawns, lobster, spiny lobster, and many other crustaceans, such as barnacles and goose barnacles, hake, horse mackerel (scad), lamprey, sea bass, scabbard (especially in Madeira), and a great variety of other fish and shellfish, as well as molluscs, such as clams, mussels, oysters, periwinkles, and scallops. ''Caldeirada'' is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onions. Sardines used to be preserved in brine for sale in rural areas. Later, sardine canneries developed all along the Portuguese coast. Ray fish is dried in the sun in Northern Portugal. Canned tuna is widely available in Continental Portugal. Tuna used to be plentiful in the waters of the Algarve. They were trapped in fixed nets when they passed the Portuguese southern coast to spawn in the Mediterranean, and again when they returned to the Atlantic. Portuguese writer Raul Brandão, in his book ''Os Pescadores'', describes how the tuna was hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net. Fresh tuna, however, is usually eaten in Madeira and the Algarve, where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, and hard-boiled eggs, constitute a convenient meal when there is no time to prepare anything more elaborate. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Portuguese cuisine」の詳細全文を読む スポンサード リンク
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