Portugal

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Bel&eacute;m in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Bel&eacute;m's recipe is kept secret, and only the ones produced at the F&aacute;brica Past&eacute;is de Bel&eacute;m can be called pastel de Bel&eacute;m, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Pastel de nata

Pataniscas are traditional Portuguese fritters made primarily from salted cod (bacalhau). The dish is characterized by its simple batter, which typically includes flour, eggs, and finely chopped onions and garlic, mixed with flaked cod. The batter is then spooned into hot oil and fried until golden brown and crispy. Pataniscas are commonly served as appetizers or snacks, often accompanied by a side of rice, salad, or beans. They are a popular choice in Portuguese cuisine for their flavorful and satisfying taste. These fritters are especially connected with the city of Lisbon and the Estremadura province.

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