Oh, by the looks of it this one’s a keeper!
This recipe comes from two different places.
While backpacking through the Northern half of Portugal last March we had to make a decision between visiting Coimbra and Aveiro. Both are in the same general area (about 20 minutes apart), both are small & culturally rich university towns and both have their own unique appeal.
What made us decide on Aveiro (besides its proximity to several gorgeous beaches and a Venetian-like canal system snaking its way through the town) was its interesting culinary traditions. There have been salt flats there for hundreds of years and the salt is some of the finest I’ve tasted (especially sprinkled over blistered padron peppers – I’m salivating just thinking about it).
They also specialize in a weird…
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