I can tell some stories to my followers in America



Dear Folks,

As you know many times in my Blog I speak about history (as it is one of my favourite subjects), I have many times explained how my country (Portugal) managed to influence the world as we know it today.

Because my Blog is mainly visited by Americans from the States, today I am going to speak about two Navigators that probably you have never heard about.

Miguel Corte Real was a Navigator that explored the east coast of the US and reached Florida in 1511, years prior to the arrival of the English pilgrims. Proof of this voyage was found in 1910, the so-called “Dighton Rock” has inscriptions of the Portuguese sailors that were there.

There are also other remains of Portuguese presence in US prior to Spanish or English (Newport Tower in Rhode Island, Ninigret Fort remains in Charlestown/Rhode Island and some Portuguese canons and swords).

Joao Rodrigues Cabrilho (or Cabrillo as it is known in USA) was a Portuguese Navigator that sailing under Spanish flag (like Fernao de Magalhaes or Magellan) made the first exploration voyages of the US West coast. They were searching for a passage from the Pacific to the Atlantic ocean.

Cabrilho had in his armada several other Portuguese sailors with him, the other famous one was called Sebastiao Rodrigues Soromelho. Why talk about this sailor in particular? Well, this sailor was natural from a Sea Town in Portugal called Sesimbra (not far from Lisbon), in this town there’s a famous beach called Califòrnia, the origin of this name comes from a “fornus of Cal” (or in English Lime or Whitewash). So CAL (lime/whitewash) plus FORNIA (fornus/fire oven) equals CALIFORNIA, there are written records in Portugal prior to the exploration of the California coast where the name "Praia da Califòrnia" already appears (similar situation is the name of the Portuguese Town of Cuba that already existed prior to the arrival of Colombo to that island).

When Soromelho arrived at the shores of that new land that reminded him of his native town he named it California.

There you go, you have now a new story to tell your friends and family. The Portuguese influence in America in both shores.

Be sure to go and pay a visit to San Diego to Cabrillo’s National Monument, it is a wonderful location that overlooks the Pacific Ocan. There’s a huge statue of Joao Rodrigues Cabrilho under a Portuguese Padrao dos Descobrimentos (Portuguese Discoveries Land Mark). Or to San Miguel Island by Santa Cruz where his resting place is.

Or to go to visit Dighton Rock in Berkley, Massachusetts.

I hope that you lovers of a good story have enjoyed this Post and that you will find appealing to have a more exotic background.

Enjoy diversity and enjoy good food.

Bon Apetit,

Chef Gourmet Du Art

I Can delicious Vermicelli with Truffles



Dear Folks,

Still in my thoughts the wonderful pasta that I ate in one of the nicest restaurants of Piazza del Campo in Siena.

It is a recipe so simple that the taste the aroma will blow your senses, I am talking of course of pasta with black truffles.

You should open a nice bottle of a rich, full bodied red, I suggest a good bottle of Alentejo Wine, Herdade do Esporao.

Hope that you enjoy it has much as I have.

Shopping List

1 package of Vermicelli Italian Pasta (thick Spaghetti type of pasta)

1 Garlic clove

1 Black Summer Truffle

Q.B. Olive Oil (Extra Virgin)

Q.B. Salt and Black Pepper

Q.B. Freshly grated parmesan cheese

Q.B. Butter

Preparation

Step 1) Clean the Truffle from any impurity (soil, etc.)

Step 2) Shop it in small thin layers

Step 3) In a large pan, full of water bring it to boiling point

Step 4) When it is boiling add salt (Q.B.)) and add the pasta (follow the exact timing of the package)

Step 5) In a frying pan, add a bit of olive oil and the butter, add the garlic clove

Step 6) Retrieve the garlic clove (don’t burn it), add the chopped truffle

Step 7) Take the pasta into a pasta strainer and without any water pour it in the sauce pan

Step 8) mix it well and add more butter. Put some crushed black pepper (Q.B.)

Step 9) In each individual plate pour a portion of paste and freshly grate more truffle on top of the dish (you can add freshly grated parmesan cheese).

Bon Apetit

Chef Gourmet Du Art

I CAN wonderful Siena - Palio, History and Food



Dear Folks,

I would like to share with you my latest Italian expedition. I had the luck and pleasure of visiting Siena for the very first time.

For starters Siena is an Italian city in Tuscany, famous for its Palio horse race and its medieval architecture (UNESCO World Heritage site).

But Siena is much, much more than this.

Siena is a city full of tradition and its citizens are proud keepers of their heritage.

The city is not big but its history is humongous, inside its medieval walls the city is divided in 17 contradas (sort of neighbourhood), each with its colors and Mascote: Aquila (eagle), Bruco (caterpillar), Chiocciola (Snail), Civetta (owl), Drago (Dragon), Giraffa (Giraffe), Istrice (Porcupine), Leocorno (Mitological horned Lyon), Lupa (Wolf), Nicchio (Shell), Oca (Goose), Onda (Wave), Pantera (Panter), Selva (Jungle), Tartuca (Turtle), Torre (Tower), Valdimontone (Mountain Goat).

There are many rivalry between the contradas and many are sworn enemies, such rivalry can get physical and many fist fights happen during the days of the Palio.

The Palio race take place two times per year, inside a round circuit built in the main square (Piazza del Campo), the first race happens in July (2^nd) and the other one in August (16^th), it has its roots in Medieval times and apparently started in the 13^th century, but the town hall only started organizing it since the 17^th century.

Only ten out of the seventeen contradas can race at a time, thus there’s a draw to choose the lucky ten, the other seven that do not participate are already sure for the next Palio and three will be draw out of Seven.

Also the horses are drawn for each contrada, only the Fantino (the jockey) is a paid professional, but the Palio race obeys to many strange factors that might affect the winner.

The Palio will only start when a chosen contrada (also drawn) will place itself inside the ropes and with this gesture signal the start.

Inside the Palio race there’s no rules, often contradas with poor horses try to affect the enemy contradas and obstruct their horses. Other times there are some beating up during the race between the various Fantino’s (Jockey).

During the year, the various contradas celebrate their Saint and organize a street fest (usually in their square by their church. It is a wonderful way to get to know the Sienese People, their culture, their history. The food and the wine are great.

If you are curious to see a Palio live, be sure to organize yourself with time and to exactly know what you are coming to, as prices go sky high and confusion is great. The main square is big but not huge, and the real aficionados are in the middle (thousands of people standing crushed against each other under a blazing sun), this is the place of the several fanatic supporters of each contrada and where riots might occur. The other excellent opportunity of a good view is the stands that are built to the occasion but places are limited and usually prices are very high.

I recommend you to observe first in the Youtube some races and decide what it would be best.

Siena is of course more than the Palio, the rich history, the culture, the food, the wines and the amazing architecture merits your visit.

The Duomo of Siena (Cathedral) is a masterpiece. Inside this famous iconic place there’s the most beautiful floor ever built by Mankind. The marble floor and its drawings are only visible few days a year to avoid damage, be sure to check when it will be open for visit.

I hope I have managed to arouse your curiosity, and invite to walk in the narrow streets of Siena and walk the very same footsteps of millions of Pilgrims in history.

Enjoy wonderful meat, a good Chianti wine and then the sweet Panforte di Siena.

Bon Apetit,

Chef Gourmet Du Art

I Can Tiger Prawn Fest



Dear Folks,

Still with my Summer Holidays memories freshly imprinted in my thoughts, I would like to share with my dear followers my abundant summer experience with Tiger Prawns. In Portugal we called them Camarao Tigre or vulgo Carabineiros, and they are huge.

Not only they are a wonderful delicatessen but also, as you know, aphrodisiac.

This crustaceous is normally found in Indian/Pacific Ocean but some varieties also exist in the coast of Africa and some in Portugal.

In Portugal we traditionally eat the Portuguese variant and also the one from Mozambique, delicious.

It’s considered a giant prawn because it can reach 33cm.

In Portugal we slice it in two half’s and we grill it in charcoal, then we use a salsa made out of melted butter, salt, black pepper, powder red paprika, loads of garlic, fresh parsley and of course Piri-piri (hot Chili sauce).

I hope you can try it at home, as it can be quite expensive, save it for a special occasion or to a party but with few guests, two half’s per person it’s enough if you have other food to serve (usually grilled fish).

I recommend a fresh dry Alentejo White Wine, Herdade do Esporao.

Bon Apetit,

Chef Gourmet Du Art