News

Chef Aléxis Gregório is still digesting the gold reached in the 2016 edition of the A Revolta do Bacalhau contest.

Cooking point, salting time, and the finish of the winning dish does not say everything from the winning recipe, but reveals one of the best kept secrets in Adega Machado, and that is eaten.

You can find and order this dish in our Menu:

Codfish Flakes Confit

(Sweet Potato Sticks, Fried Onion, Egg’s Cream, Dehydrated Black Olives)

Read the interview here.

It was a National Contest, professionals were challenged to develop Cod recipes from Norway, looking for traditional or complementary models of product use, techniques and equipment for the preparation and presentation of the works to the competition.

COME ON THE CHALLENGE!

Was. Since Café Luso fulfills the initiative to point out the elevation of Fado to Intangible Heritage of Humanity since 2012, the date of the first anniversary, a new tradition seems to be establishing itself at the height of this historic establishment.

In addition to the presence of the artists belonging to the Fado & Food Group castings, artists from different generations, who embodies Fado, have joined this important celebration and make it follow.

Not being able to exhaust the total number of presences, and highlighting the honorable presence of the Portuguese Guitar Master, António Parreira, among guests and others who joined the party, here are some names:

Marina Rosa, Fernando de Sousa, Bernardo Espinho, Sérgio Silva, Cátia Santos, Fernanda Santos, Maurício Cordeiro, António Martins, Filipa Tavares, Miguel Costa, Liana, Bruno Chaveiro, Tiago Fins, Tiago Correia, André Vaz, José Carreiro, Carolina Gomes, Vitória Leuca, Teresa Tapadas, Miguel Silva, Mónica Fonseca, Jaime Aragão da Rocha, Adelaide Sofia, Susana Pinto, Sara Duarte, Renata Pawelec, Ana Sofia Marques, Diana Soares, Fernando Costa, Liliana Martins, Filipa Carvalho, Joana Rangel, Rita Santos, António Barbosa, Teresinha Landeiro, Cátia Santos, Hugo Prazeres, Augusto Ramos, Joana Almeida, (…).

A new book appeared with the recipe of Gastronomia of Aveiro Region.

The author, Énio Semedo, invited 28 top chefs to present a recipe.

Chef Aléxis Gregório is one of them. He made the recreation of an Aveirense dish, the “Raia de Pitau”.

Being so Portuguese to eat Cod, Cod is not Portuguese. Our gastronomy adopted him and, with the creativity that is characteristic of us, made him feel the son of this land and now it is ours.

It is a National Contest, created by Recheio and Norge, where professionals are challenged to develop cod recipes from Norway, looking for traditional or complementary models for the use of products, techniques and equipment for the preparation and presentation of the works to the competition.

Fado & Food Group is participating with Chef Aléxis Gregório, and is among the finalists. Today, in the Escola de Hotelaria do Estoril, the winners will be announced in the various categories.