After 11 o’clock only Tourists drink Cappuccino

Dear readers, today’s post is dedicated to the wonders of Italy and a caricature of many bloopers that might happen to you during a visit to this extraordinary country.

As you know in Italy people drink much Coffee but in many ways, hours and sorts.

The “patria” of the Expresso Machine has developed with time many varieties of the Expresso so here’s a compressive list:

-         Caffè Espresso (corto, lungo, in vetro, macchiato, schiumato, corretto, moretta fanese);

-         Caffè Napoletano;

-         Caffè Moldavo;

-         Caffè alla Nocciola;

-         Caffè al Ginseng;

-         Cappuccino (mocaccino);

-         Caffè Messicano;

-         Caffè Shakerato;

-         Caffè d’orzo;

-         Marocchino;

-         Melange Viennese;

-         Caffè Turco;

-         Caffè Frappè;

-         Irish Coffee;

-         Jamaican Coffee;

-         Caffè dello studente;

-         Caffè alla Valdostana;

-         Caffè du camagnard;

-         Caffè Brasiliano;

-         Caffelatte;

For example, you might have noticed that the title of today’s post is not a joke, it is true, in Italy only Tourist will ask for a Cappuccino after 11 o’clock. Italians will look to you with a strange look. For the record, Cappuccino is made with Milk froth and not with cream.

Another Italian “cliché” is Pasta. There are more than 100 different types of pasta and every region has its own In the North you should not have Pasta together with Bread but in the South sometimes.

Tourists are treated differently than Italians and many Restaurants will take advantage with their English Menus with a different Charge.

Driving in Italy might be a lifetime experience, so be sure to understand the locals habits and be confident while you are driving. Like they say it here in Italy “You watch your front and let the all others watch your back”.

Be careful in North, it might happen that you cross the border to Switzerland without even noticing it, they do not accept Euros and you need a valid Passport. I know it is confusing because it is the Italian part of Switzerland but it is still Switzerland.

Be careful with the road signs, blue in Italy does not mean Highway like in other European Countries but instead Superway or normal road, Motorways in Italy are signed with Green colour.

Italians also have the habitude of talking with their hands. Here are some advices and/or lessons:

The open hand pointing with the thumb closed up in front of your nose means forget it.

The face of the hand down back and forward in front of your chest means let’s go.

The face of the hand down touching your repeatedly your side chest means I’m hungry.

Right hand facing up in circles means I’m angry.

Point of your Right hand fingers going from your chin in front means I don’t care;

Open harms and open hand with thumb up going from up to down versus your sex means take this.

Both hands face down in front your chest in the centre going open means enough.

Well, Italy is an amazing country and it is a privilege to live here. My piece of advice when visiting Italy is keep it simple and enjoy. True Italy can be seen in the small cities. Enjoy the food and the wines as well as a wonderful culture.

Bon Apetit,

Chef Gourmet Du Art

P.S. Today’s Post is dedicated to Steve.

I can "tasty Portuguese Creamy Cod" Bachalhau com Natas

As you know I am a proud Portuguese and as such I often prepare at home Cod Fish dishes or as we call it in Portugal “Bacalhau”.

Portuguese are mad about Bacalhau as a matter of fact we call it “Fiel Amigo” means trustful friend.

Cod Fish is a wonderful ingredient, very tasty in Portugal we have more than a thousand ways of preparing it; we often joke and say that we have a different recipe for every day of the year.

Portuguese started fishing this fish in Terra Nova (new found land) centuries a go and from then it become the most popular fish in Portugal and also in other European countries. The method of drying it with salt was essential for the long trips of the Portuguese Navigators.

Today I m leaving you a suggestion, that your family and friends will enjoy for sure, it is our “Bacalhau com Natas” or Cod Fish with Cream. I suggest a chilled Dry White Wine why not from Alentejo region of Portugal.

Hope that you will enjoy it.

Here's the shopping list:

4 pieces of salted Cod

q.b. Olive oil

q.b. Garlic

q.b. Freshly grated Parmesan Cheese

1 Large Onion

2 Packs of small cooking Cream

3 Potatoes

q.b. Sea Salt and Black Pepper

q.b. Butter

q.b. of Clove of India (spice)

q.b. of Bay leaf

q.b. of Milk

q.b. of Black Olives

q.b. of Piri Piri (Chilly Powder)

q.b. of White Flour

Step 1) Leave the Cod inside water for at least a day (change water three times);

Step 2) Cook the Cod just in water;

Step 3) After is cooked leave it to rest inside cold water, this will make it easier to the next step;

Step 4) With your hands break the Cod flesh in small pieces, be careful to remove any skin and bones;

Step 5) Chop the onion in small pieces and fry it with the garlic and Bay leaf;

Step 6) When is golden add the Cod Fish and fry it for 5 minutes, add Pepper and if you like it a little bit spicy some Piri-Piri (chilly powder);

Step 7) Melt some butter in the frying pan, add the Flour and stir;

Step 8) Add some hot milk and stir, it will become solid, don’t worry;

Step 9) Add some salt, pepper, the Clove of India an the Cooking Cream, continue t stir;

Step 10) Chop the Potatoes into French Fries style and fry them;

Step 11) In a cooking Tray place the French fries in the bottom;

Step 12) Cover the French Fries with the Cream;

Step 13) Cover the Cream with the Cod;

Step 14) Cover the Cod with the rest of the Cream and add the grated parmigian chease;

Step 15) Pre-heat the oven at 250° and lace the tray inside;

Step 16) Control the cooking process as the recipe will be ready when it gains a crispy golden colour.
Step 17) Add some black olives over the top and serve the tray directly to the table;

Bon Apetit,

Chef Gourmet Du Art

I can "Amazing Bulgarian Wines"

Dear readers,

as you know, I often write about Bulgaria or make some references to Bulgarian cuisine and wine.

Today’s post is completely dedicated to Bulgarian Wine because the Wines from Bulgaria merit a Post of its own.

Probably most of you readers do not know much about Bulgaria, its Folks, food or in this particular case Wine.

Let me remind you that Bulgaria is a European country (one of the oldest), member of the European Union and NATO. It is a South-eastern country that borders Romania in the North, Greece in the South, Turkey in South-east and Serbia and Macedonia in West and South-west to be precise.

In the all East it kisses the Black Sea.

Bulgaria is a small country with a population of only 7,5 million inhabitants.

Its population is a melting pot of different cultures as it was one of the main gates of all migrations towards Europe and maybe it is also the main reason why many believe that it was inside this territory that wine was first created.

It has been a long discussion where wine was first produced, from latest investigations it seems that the birth of the precious nectar was in the Thracia region. Such region was also integrant part of the Roman Empire and probably it was because of them that wine was first industrialized. There is also a reference in Homer’s Iliad which describes the honey sweet black wine, which the ships of the Achaeans brought daily from the Thracian city of Ismarus to their camp outside Troy.

Bulgaria has five wine regions, the Danubian Plain (north Bulgaria), the Black Sea (East Bulgaria), the Rose Valley (sub-Balkan), the Thracian lowland (South Bulgaria) and the Stuma River Valley (South west Bulgaria).

Today most of its production is of known international grapes namely Merlot, Cabernet-Sauvignon, Chardonnay, Riesling, Traminer, Gewurztraminer but there are also many native grape varieties such as Mavrud, Melnik (also the name of the region of the famous Spartacus) Gamza, (Red) Misket Cherven, Pamid, Dimiat.

Being born in a Wine Country such as Portugal, I was not aware of the beauties of Bulgarian Wines or to be fair of any other country.

I was first introduced to Bulgarian Wines by my lovely wife and later by my Brother-in-law Bobi, he was the main responsible for my better knowledge of the wines, producers and different varieties.

It is hard to find good Bulgarian Wines in Wine Shops thus, try to find it in the net, I am sure that you will be able to directly contact some producer or intermediary that will send you a few cases.

Here’s my personal list and my favourites:

1)      Red Wine - Black C – Santa Sarah – Good Wine

2)      Red Wine – Enira (best one the 2006) - Amazing Wine

3)      Red Wine – Terra Tangra Cuvee (2006) – Amazing Wine

4)      Red Wine – Thcerga – Good Choice

5)      Red Wine – Katarzyna Estate Twins – Good Wine

6)      Red Wine – Katarzyna Estate  Halla – Amazing Wine

7)   Red Wines - Via Diagonalis - Good Wine

So here it is, another of my precious secrets, I keep a good collection of some of these exquisite wines in order to support many of my dishes and with that generate surprise and wonder to my guests.

Like they say in Bulgaria…

Nasdrave (Salut)

Chef Gourmet Du Art

I can wonderful "Asparagus alla Bismarck"

Dear Readers,

A promised here’s my recipe for “Asparagus alla Bismarck”.

This simple recipe is one of my Family’s favourite, it’s easy, simple and fast to prepare.

It is a good compromise between cooking with good taste and preparing a simple economical dish.

It is a good recipe now for the cold days and I advice you to have it with a good full bodied Red, something like a Nero D’Avola from Sicily or even a Bordeaux.

You must have good fresh sliced white bread with it.

History tell us that German Diplomat Otto Von Bismarck that serving under the rule of Kaiser Wilherm II was the main responsible for unifying Germany, thus he has many dishes named after him.

Here’s the shopping list:

1 kg of fresh green Asparagus (you can also purchase frozen)

1 spoon of Olive Oil

4 Large eggs

q.b. Salt, Pepper and/or Piri-Piri (Chilly Pepper)

Step 1) Boil the asparagus, be sure that they are not over cooked;

Step 2) Fry the eggs separately and be sure that the yolks remain soft ;

Step 3) Sauté the asparagus in a frying pan, till they gain a golden colour;

Step 4) Grated the Parmigiano Cheese over them and role them;

Step 5) Add the salt, pepper and some chilly if you like it;

Step 6) Grate more Parmigiano Cheese;

Step 7) Divide into for portion each in every plate and add the egg on top;

Step 8) Serve them with fresh sliced white bread;

Bon Apetit,

Chef Gourmet Du Art

I can "4000" visits

Dear All,

not only the "I can Gourmet" Blog celebrated last Sunday its first anniversary but also reached the 4.000 visits milestone.

I would like to thank each and everyone, you Foodies and Gourmet Lovers that day by day pay visit to this Blog.

I have noticed that many recipes, especially the Portuguese ones are very appreciated, thus I will try to increase the amount of special loved recipes from my home country so that you can also appreciate them in the comfort of your house.

Well, 2012 is not far, and I promise you all so many novelties inside this Blog.

Thank you for your loyalty, thank you for your visit.

Bon Apetit,

Chef Gourmet Du Art

I can "Relax through Cooking"

Its 17h15, I need to run in order to catch the train that takes me back home. It is a good 30 minute walk to the station and I do it in a continuous fast pace.

It is 17h38 and I am entering the station, I am all sweaty but it was worth it, now I am walking towards my wife, she already knows the sound of my footsteps. She is happy to see me and I am happy to sit next to her.

It is 17h49 the train was right on time, now it is the hassle of finding not one but two free seats, preferably one next to the other.

I enjoy travelling in train I always did, one of my cherish childhood memories is the afternoon train ride from Portimao to Lagos with my mom. It is a 17km trip that crosses rivers and passes though the Meia Praia, its nice to travel side to side with the beautiful scenery of the blue ocean before entering in Lagos.

Now I am a grown up, the Train ride is not that magical anymore, still I enjoy doing it sitting next to my wife, we cuddle a bit, discuss whatever happened during our working day and negotiate what we should have for diner.

It is 18h14, the train arrives on time at our small city, it is not bad, a small clean town where everybody knows each other and has so much green, much better than sad grey polluted Milano.

We walk hand in hand till the School of our older daughter, when we arrive there she is playing with the other kids, she is happy to see us but also tired of a long day away from home and away from mommy and daddy.

Last stop-over before arriving home, we need to drive to pick our little one, he is with his Tata. He is watching TV and even if he is pleased to see us the Cartoons are far more interesting than grown ups.

Finally we are all in the car driving home, the kids start arguing with each other, it is a classic routine before arriving to our castle.

It is almost 19h00 we arrive home and we are happy to finally undress our business clothes and start relaxing.

So… I start cooking. Yes my idea of relaxation is cooking. I put some nice sound and I start watching the ingredients while drinking a glass of wine. I love being spontaneous, so I can mingle all sort of ingredients and prepare a fusion dish or even something less elaborated but equally attractive to the palate.

Today’s specialty is Asparagus Bismarck, something fast and easy to prepare that can be eaten with a wonderful full bodied alcoholic Red, something like Nero D’avola from Sicily.

The family was happy around the table eating discussing the adventures of the day.

Do not forget that cooking is a good stress releaser and that nothing can beat a family chat around the table (no TV).

Soon I will share with you readers this easy recipe.

Hope your enjoy it.

Bon Apetit,

Chef Gourmet Du Art

I can "Fusion Cuisine"

Dear “Foodies”,

today’s post is dedicated to one of my favourite topics in “Gourmet Cuisine”, I will talk about “Fusion Cuisine”.

If you have read my previous Posts and seen my recipes, you know that I love, not only cooking fusion dishes but also discover Restaurants that have “Fusion” in their Menus.

Fusion was introduced in mainstream Western Restaurants during the 70’s and it became an immediate success.

It started in Asian Restaurants in the UK and the States and apparently it was a clever way of introducing Asian cuisine to Westerns, that is, the food that was presented was different than the traditional Asian food prepared back home.

So, the Asian Chefs cleverly have reformed their cuisine by introducing local products (vegetables) and by reducing the level of spiciness (hot) and by reducing the use of many different spices and cooking oils. Such “morphose” of the Asian dishes made them more western, more gentile to the delicate palate of Europeans and North Americans.

If one of you readers had the chance of visiting Asia know exactly what I mean, that is Asian restaurants outside Asia do not offer proper Asian food, instead they serve us dishes that are inspired in original dishes (the real deal is miles away from the food served in western Asian restaurants).

Still, such clever adaptation generated a movement of free thinkers and “experimentors” that led to present modern fusion cuisine.

That is, take regional dishes from different parts of the world and mingle it together in exacting new creations.

If you are a big fan of Fusion Cuisine, you should memorise this name, Chef Wolfgang Puck was the first to mix Chinese and French cuisine in California, he is consider by many as the father of "Fusion Cuisine".

Now-a-days fusion cuisine is a hype and present world famous Chefs use it and abuse it, many restaurants use it as a pure marketing tool and their offer sometimes is poor, never-the-less the fact is that there are many good fusion restaurant.

My advice for all you gourmet lovers is… do not be afraid to try it, it can be a wonderful experience.

Bon Apetit,

Chef Gourmet Du Art  

I can "Wonderful Portuguese Clams" Bulhao Pato

Dear Readers,

as you well know, I am natural of a Sea Town, thus since tender age I am customised with such things as wonderful colours of the fishing boats, the hassle of the port, the hard work of repairing the fish nets, the guttural and "gergo" of the fisherman but also with the amazing and tasty dishes that they, better than no one else, know how to prepare.

Today’s recipe is one of those, it was recently voted as one of the wonders of Portuguese cuisine. It is a Open Clams dish, in Portugal we call it “Ameijoas (Clams) à Bulhao Pato.

No one knows the origine of the name, my guess is that a person or a place named as "Bulhao Pato" used to prepare such dish.

Do not forget to open a chill bottle of dry white wine (Portuguese from Alentejo or a Muller Thurgau) you can also drink the most sold wine in the world “Mateus Rose” from Portugal. Why Not?

Hope you enjoy this wonderful recipe that so many times have been served in my table to friends and family.

Here’s the shopping list:

2kg of large Black Clams

2dl of Olive Oil

4 Garlic Cloves

q.b. Fresh Coriander

1 large Lemon

q.b. Salt, Pepper and/or Piri-Piri (Chilly Pepper)

Step 1) Put the Clams inside salted water for 2/3 hours;

Step 2) Wash several times the Clams prior to the cooking process;

Step 3) Chop both the garlic and the coriander;

Step 4) Inside a pan add the garlic, coriander and the olive oil;

Step 5) When you hear the sizzle add the Clams and cover;

Step 6) From time to time, move the clams around, be sure that all clams have been in the bottom;

Step 7) When all clams are open add salt, pepper and/or chilly to your taste;

Step 8) Serve them in a open tray and add the fresh lemon juice on top;

Bon Apetit,

Chef Gourmet Du Art



I can "Visit Algarve and Portugal"

Dear Readers,

this is my first Post after a well relaxed holidays in my home town.

I have been with the family in the Algarve (Portugal) and it was very nice and relaxing.

I advise all of you that have the chance to pay a visit to Portugal. It is a small country that offers so much. In a small country you will find so many difference scenarios, so much history, so much culture, and all of this mixed with good Portuguese welcome sympathy, good food and exquisite wine.

Start from the North, from Oporto, Braga, Guimaraes and drive south, passing by Coimbra, Batalha, Nazare, Peniche.

Stay some days in Lisbon, drive around that area, Cascais, Sintra, Cabo da Roca.

Then go to Alentejo, stay at Evora. Then relax in the many amazing beaches of the Algarve.

I am sure that you will be enchanted with our Castles, Palaces. You will feel in love with our Sea views, you will chill out in our beaches. You will enjoy our food, get in the good mood with our wines and start a friendship with one of the many friendly Portuguese.

Enjoy a cuisine that celebrates the discoveries and has so many rich flavours, smells, variety.

Hope that you can enjoy it as much as I can.

Bon Apetit,

Chef Gourmet Du Art

I can “Grill Fresh Fish”

Well folks, Summer is here, and so many of us profit such marvellous weather and prepare lovely meal out in the open.

For the lucky few that can use the Barbecue Grill, here’s my small secret that will add that needed contribution for a lovely meal of grilled fresh fish.

As you know, I am Portuguese and Portugal is famous for its Sea Food and Fresh Fish dishes. Well, it seems at first glance that grilling fish is easy, don’t get me wrong it is but I will share with you my family tricks.

I advice Seabream, Sole, Dorade types.

First, prepare a good steady charcoal fire, at least one hour before grilling the fish. You must only have the heat from charcoal and not from the fire flames.

Second, the fish must be fresh and properly clean (ask to be cleaned and prepared at the Fish Shop or Supermarket).

Third, make two cuts in the fish body (diagonal) and place a shopped garlic inside (believe me it’s worth it and delicious).

Forth, add large sea salt grains over the fish.

Place the fish to grill, control both the flames (no flames) and do not let the fish burn (more or less 10/15m depending of the heath of your grill.

Serve the fish with boiled potatoes and mixed salad.

I advice a good Portuguese Rose Wine (chilled) or a White Muller Thurgau from Italy or then again it seems that chilled Lambrusco now-a-days it became trendy with Seafood and Fish (Red Sparkling Italian Wine).

Hope that you enjoy it.

Bon Apetit.

Your Chef Gourmet Du Art

I can "the real" Sangria

Dear Readers,

in order to celebrate, not only the reach of the milestone 3.000 visits but also the start of the Summer, today’s recipe is a favourite of mine, and in hot days, a must in my table.

Today’s "home trick" is my secret recipe of Sangria.

As you know I am Portuguese and when I start wondering around the world in my many conversation I started explaining that we indeed drink a lot of Sangria in Portugal.  All asked me the reason why? Isn’t Sangria Spanish? Why do you drink it then in Portugal?

As a matter of fact, I had never before then, been confronted with the enormous Marketing and appeal capacity of our neighbour Spain, thus I went to investigate such intregue.

As a matter of fact, there are some lines of though that reclaims the birth of Sangria in Spain (most of them are of course Spanish Sources). In others, and also in Wikipedia, the origin of Sangria is given to Portuguese Farmers that in order to drink Red Wine in hot days created this Red Wine spiced drink and named it “Sangria” that means in Portuguese Sangue (blood) or Sangria (to bleed).

Portuguese and Spanish are related languages and closest than been given credit for, so it works also in Spanish the same explanation. So, to avoid more confusion, let’s say that for sure, it is a drink that was created and still is appreciated today in all Iberia Peninsula.

Here’s my personal and secret recipe.

You can use it, both for aperitif or with meals. Your guests will love it, it is a fun easy fresh drink that celebrates life, it’s colourful, delicious and will put you and your partner in the mood.

Hope that you will enjoy it.

Here’s the shopping list:

1 lt. of Red Wine (remember the better the wine the better the Sangria)

3 Peaches

2 Oranges

1 Lemon

2 Apples

300g Strawberries (only to be used if you decide to do the Lover’s Sangria)

q.b. Fresh Mint leafs

1 small glass of Triple Sec (or if you cannot find it white spirit like Rum)

4 spoons of Sugar

2 small Cloves

2 Cinnamon sticks (or 2 spoons of Cinnamon powder)

1 lt. of 7up (the best for Sangria something else can do but it is not the same, you can also use Soda)

Step 1) Wash and dice all fruits

Step 2) Add mint, sugar, cinnamon, cloves, the Triple Sec, cinnamon in a large container (large Pan)

Step 3) Add the Red Wine and leave it to rest (for some hours)

Step 4) Add the 7up and loads of ice (just before serving)

Step 5) In Portugal we use a traditional 1l Terracota vase to serve the Sangria (together with a wooden spoon)

Bon Apetit,

Chef Gourmet Du Art

Lifestyle's, choice or monkey see monkey do?

With modern life, stress levels increase and as a direct consequence time for family and friends diminishes.

You readers know that I am Southern European, meaning that culturally we value very much family and friend’s relationships.

So, lack of time due to a stressy workload or stressy urban life has a direct hit also in your eating habits. How come?  Well, a close relation with your family means periodical lunch and dinners, meaning traditional food in our case (southern Europe) Mediterranean Style Food (healthier).

I believe that such lack of time can be observed under many external signals, obesity in Western Developed countries (with the proliferation of Junk or Plastic Food) and also the destruction of core Family values (respect, accountability, friendship).

With so many external signals, some profit for business, see the overflow of Spa’s, Gym’s, Relaxation and Philosophical courses (for body and mind) but also and coming more to my Blog Theme many Trendy New Wave restaurants promising Home Cooking, Natural Flavours, Slow Food, Healthy Resto’s, Vegetarian Resto’s, Sushi, etc, etc

What is my point? My point is, are we making a conscience choice or are we been driven to make one?!

Confused? Take a Family of four for example, living in the urban area of a large European city, both kids at school and both parents working in the city. Wake up early, prepare the kids, kids to school, train to work, more public transports, pollution, stress, workload, poor lunch in a crowed cantina or junk food small Resto, then run to catch the last train, recover kids, arrive home completely dead (mentally and physically). What is missing? Dinner? Frozen, Take away or fast food???

It is all this combination of factors or some of them, which are limiting our behaviour and affecting our choices. So, when one thinks that today I am eating Sushi because is healthier than a Burger do not think that is an innocuous choice.

My point, take a deep breath, make two steps back and try to look to the overall picture. Choose you, choose family, choose time, choose quality in terms of free time, in terms of food, make your choices but conscientious of the outcome. Choose quality food and ingredients (not necessarily expensive). Remember what my friend “Cuisine Naturelle” Chef said “You are what you eat”.

So my dear reader, my post of today is liberation. Free to think, free to choose don’t be influentiated by trends, do not follow the crowds. Eat well, eat what you decide to.

Bon Apetit,

Chef Gourmet Du Art

I can Hummus with crispy Lamb

Dear All, the good weather finally arrived and with warm sunny days here it is a simple but delicious fresh recipe.

It is a dish that is prepared all around the Mediterranean and Middle East, I believe that it is a nice compromise between simplicity, spontaneity, good taste and a wonderful excuse to receive friends for a small Tapas.

The way that I present to you today is the national dish of Syria.

I suggest having it with iced beer or with a crispy White Wine.

Hope that you will enjoy it.

Here's the shopping list:

1 large can of Chick Peas

q.b. Olive oil

q.b. of Garlic

q.b. Fresh Mint leaf

q.b. Salt

1 Lemon (juice)

1 Spoon (large) of Strong Mustard

q.b. Black Pepper

300g of Lamb

Step 1) Pour the chick peas in a large bowl;

Step 2) Add the lemon juice, olive oil, the mint, garlic, salt and pepper and the mustard;

Step 3) Pass it with the blender;

Step 4) Add hot water to the prepare and continue blending it;

Step 5) Pay close attention to the quantity of hot water, so pour it in small quantities time after time till it gains your favourite consistency;

Step 6) Place the prepare in a container, close it and let it rest in the Fridge;

Step 7) Slice the lamb in small stripes;

Step 8) In a frying pan with a small table spoon of olive oil fry it till it gains a crispy texture;

Step 9) Pour the Hummus prepare in a large dish, and with the help of a spoon cover the dish with the prepare;

Step 10) Pout the cryspy lam on top of the Hummus and serve it as a center table Tapas dish;

Step 11) I advice to eat it together with a good sliced bread (Focaccia type will do it);

Bon Apetit,

Chef Gourmet Du Art

I can defend Portugal

Dear Readers,

as you probably have seen in recent news, the situation in my home country is not good and the Government was forced to request economical aid.

Such situation is the result of lethal mix between harsh behaviour of non regulated Rating Agencies, Actual Economical crisis and some despotism of the state institutions.

Still, Portugal and the Portuguese deserve better, and we will overcome this harsh situation.

As someone once said "You can not fool around with the Folks that play with Bulls".

As per you my readers, visit Portugal ( such a wonderful place), enjoy our great cuisine and exquisite wines.

Here’s a “crash course” for you about Portugal. Watch the You Tube video.

Bon Apetit,

Chef Gourmet Du Art

I can Bulgaria

Dear readers,

Here’s my first post after a well relaxed Easter break in Bulgaria.

Bulgaria for many, is a distant and not well known country. Today’s post is intented to let you get acquainted with the country, its folks and its cuisine.

Bulgaria is an Eastern European Country, bordered by Turkey in Southeast, Romania in the North, Greece in the South, Serbia in the West and Macedonia (FYROM) in Southwest. The all Eastern border is the Black Sea.

It is a country with an enormous natural beauty, namely is mountains, famous for its Ski slopes and Nature Parks. The term “Balkan”, todays associated with all countries from Turkey to Italy, comes from a Turkish expression for the highest mountain in central Bulgaria, its means “Green Mountain”.

Bulgaria has many interesting cultural sites (in fact has 7 main Unesco places to visit) and long and interesting history that is reflected in its people, culture and cuisine.

It is for sure one of the oldest countries in Europe, its genesis dates back to 632 DC, the Bulgars are a tribe originally from Central Asia, that is why so many modern Bulgars have a strong Asian eye shape imprint.

In 1393 Bulgaria fell under the rule of the Ottoman Empire and received a harsh occupation for 500 year that left scars, still visible today. The country was liberated in 1878 by the Tsar Alexander of Russia.

The Bulgars speak Bulgarian a Slav language, equal to Macedonian, very close to Serb and with similarities to Russian.

It was in Bulgaria that the Cyrillic Alphabet was born, first as a code to deceive the Turks, enabling Christian Orthodox Monks to continue praying and then as a proper alphabet, used now-a-days by many eastern European countries.

Due to its geographical position Bulgaria (main crossroad of Europe/Asia), left a genetic blueprint pretty much reflected in all its people (so many different looking people).

Bulgaria was also one of the “iron curtain” communist ruled countries and the first to be liberated (February 1990).

So now you have an idea of the melting pot that Bulgaria was and it is. So many influences of many cultures throughout the years shaped modern Bulgaria to a country with a rich cultural background, extensive cuisine and wonderful wines.

As you know, yogurt was born in Bulgaria, thus many dishes are prepared with yogurt, one of my favourites is Tarator Soup (recipe already posted in the blog), Bulgarians drink also Ayran, (like in Turkey and in many Mediterranean countries) a Yogurt based drink.

They have many interesting Kebaps and Grilled meat in the Spit dishes. Bulgarians are mad about Salads and Feta Cheese (used in many pastries).

To give an idea, If you decide to visit Bulgaria you will find a cuisine that is a mix of Greek, Turkish, Mediterranean, Arab blended with many local delicious dishes. All this, of course alongside a wonderful full bodied Bulgarian Red Wine. Bulgaria  is a world Top Wine producer. Do not forget that Bulgaria was a Roman province (Tracia) thus wine has been produced there for a long long time.

Pay a well deserved visit to Bulgaria and have fun.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) The Bulgarians drink Firewater (Rakia) with the Salad (Starter); 2) In Bulgaria a Yes with the head means No and a No means Yes; 3) In Bulgaria Restaurants are always serving throughout the day; 4) Bulgaria is the largest world producer of Rose Water; 5) Bulgaria main religion is Christian Orthodox.

Places where you can enjoy a wonderful meal: Restaurant Vodenitzata, Vitosha Mountain Sofia; Restaurant Lebed, Sofia; Restaurant Kasapinova Kashta, Bansko; Restaurant Molerite, Bansko.