História da Gastronomia Portuguesa

In this episode Chef Ljubomir Stanisic peeks at gastronomic history from the troubled early 20th century to the international projection of Portuguese Chefs. Ljubomir discovers the history and work of Chef João Ribeiro, the first chef to receive a Michelin star in Portugal and makes one of the most traditional and striking recipes of Portuguese cuisine accompanied by Maria de Lurdes Modesto.

In this episode we traveled with Chef Kiko Martins until the 16th century through the oldest manuscript dealing with Portuguese cooking, The Infanta D. Maria Cookbook, stored in the National Library of Naples.

In this episode Chef Nuno Bergonse takes us on a journey to the 17th century, following the clues of Domingos Rodrigues, Master of Viscounts and Kings, author of the first gastronomy book published in Portugal and mysterious figure of little known. Can Chef Bergonse bring a dish from the royal table today and recreate a recipe over three centuries old?

n this episode Chef Marlene Vieira takes us to the discovery of an unavoidable part of our gastronomic history: the conventual confectionery. From an 18th century manuscript and the collective memory that has preserved these recipes, we will discover how devout women have perfected the finest sugar, almond and egg flavors that sharpen our taste buds, awaken the senses and have traveled from convents to the world, becoming part of the Portuguese identity.

In this episode Chef Diogo Noronha travels to the 18th century in search of the book by Lucas Rigaud, cook in the Courts of D. José I and D. Maria I. Who was this man? What changes did you make to the delicacies that led to the royal table? What are the new products that revolutionized the gastronomy of the time? Chef Diogo Noronha will also cook a royal dish with two and a half centuries of history.

In this episode Chef Susana Felicidade travels to the 19th century to discover the origins of a very Portuguese gastronomic ritual: the art of snacking! What cookbooks were published at this time? What were the trends in what came to the table ... and who defined these trends? What relationship existed between gastronomy and literature? Susana Felicidade will try to find the answer to these questions and also recreate a dish with about 150 years of history.