Cooking in the Landscape took place in Olhão Markets

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Before it starts cooking, Jorge Rocha and guests Hugo Oliveira and Veralisa Brandão – researchers from Olhão Municipal Museum, took some time to look over the framework landscape of this session – the Ria Formosa, whose beauty lives up to its name. From it, we extract salt, fish, shellfish and it was precisely in front of Ria that Olhão Markets were built, completed in 1916 – there is still an interesting dynamic dialogue and relationship that one (Ria) and other (Market) remain alive in people’s lives and in this municipality.
While the sardines were being prepared, the conversation focused on the importance of the canning industry in Olhão, which became one of the main canning centers of the country from the end of the XIX century. The family preserved and made from the brine continued to exist in parallel with this development. Today the picture is already very different, while continuing to maintain some canning working. Sardine and mackerel were the main raw materials of this industry.
Turning to the issue of Olhão Markets is important to realize that due to the innovation of science and new rules on food hygiene and safety, the building has been adapted to this new reality and in the 90s were there where adaptations and renovations to serve this end.
All this talk and more quietly cradled the making of the dishes and by the end Olhão toasted everyone with an astonishing setting of the sun in the Sotavento’s style.

The menu:
Sardines “Albardadas” (fried in batter)
Octopus Bean Stew
Mussels with basil
Clams with curcuma powder, cumin and lemon
Chickpea salad with sweet potatoes with vinaigrette with variants of canned sardine fillets and tinned mackerel fillets with eggplants on top

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