The chef at the Algarve Hotel and Tourism School (EHTA) taught typical Portuguese dishes to hotel students and restaurant professionals in the city of Colónia de Sacramento, Uruguay.
The action to promote Portuguese gastronomy carried out, at the end of October, by the Embassy of Portugal in that South American country aimed to «raise awareness of the rich Portuguese gastronomic heritage, which is today a pillar of Portugal's tourist offer, and encourage the presence of our traditional dishes and sweets in establishments in Colónia de Sacramento», explains the Algarve Hotel and Tourism School in a note.
Chefs Abílio Guerreiro, from the Algarve Hotel and Tourism School, and Paula Domingues, from the Oeste School of Hotel and Tourism, held a series of workshops at the Cologne Hotel and Culinary Institute for students and teachers of this Institute and also for restaurant and hotel professionals in the city.
Ameijoas à Bulhão Pato, Cataplana de Peixe, Pataniscas de Bacalhau and Migas à Alentejana were some of the traditional dishes taught, to which were added icons of Portuguese sweets such as Pastéis de Nata, Pudim Abade de Priscos, Arroz Doce and Bolo-Rei.
«The experience was very enriching. We feel at home, it feels like we are in a Portuguese village. There is great proximity in cultural terms. We had the opportunity to train students and professionals in the restaurant sector in Uruguay, enabling them to include regional Portuguese dishes in their establishments. In this way, we are promoting our gastronomic culture with local agents who work with tourism on the city's historical relationship with Portugal. Now, it is very easy for them to include a Portuguese dish on the restaurant menu», said chef Abílio Guerreiro, from EHTA.
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