Tasting
Ponta Delgada, by the Grace of God, a village in 1499 by royal charter of King Manuel I, and a town by King João III’s royal charter on April 2, 1546, offers us, ever since the time of settlement, in the 15th and 16th centuries, cultural testimonies and some examples of the eating habits of the places of origin of the settlers; in the archipelago, these habits gained specific characteristics deriving from the products available, and the combination with what arrived to us from other European countries, especially the spices.
Ponta Delgada’s gastronomy expresses a facet of its cultural identity, offering from coast to coast — paraphrasing the epic of the famous explorer Roberto Ivens — a collection of traditional recipes of Azorean cuisine.
Despite offering, since the beginning and with importance, food and beverage that have become icons on the map of the current offer, the gastronomy of the municipality of Ponta Delgada was expressed, as in all the islands, with exuberance in manor houses and religious holidays. Today, the opening to tourism and globalization have dictated a quality stand-point and a collection of modern restaurants.
Gastronomically speaking, based on its roots of five centuries of history and settlement, we find the knowledge and traditions that shape today’s gastronomic offer of the largest and most populous island of the enchanted archipelago of the North Atlantic.
To be able to taste a divine fresh fish stew, a wild seafood of the paradisiacal Azorean sea or a succulent regional steak has in Ponta Delgada a small differentiation, where quality and the identity of the Azorean soul are mandatory.
Sweets and desserts offer a great variety, from the original convent recipes to new creations, such as the green tea pudding and bean pudding, which take us to heaven; or the doughs, the base of every bread and cake, as Massa Sovada and Bolo Lêvedo, two sweet breads so characteristic of our religious festivities.
And what about cheese? The S. Miguel one, with a semi-hard paste and a careful maturation of 9 months stands out, a gourmet cheese of fine taste that accompanies the jams and sweets of Quintal dos Açores, a true hymn to the Creator, accompanied by tea from the Azores.
Sweet and juicy pineapples, bananas, passion fruit, guava or strawberry guava, all of intense taste and scented presence, are the impeccable ending to a meal.
The remaining, the drinks, whether spirits, liqueurs or plain water, are the perfect marriage between food and wine, or wine and food…
António Cavaco
Confrere Major
Gastronomy Guild of the Azores
