Portuguese Bread
Every meal in Portugal is accompanied with Portuguese Bread. Bread is at the heart of Portuguese Cuisine. Portuguese Breakfasts often include soft rolls and Portuguese sweet bread. It may also include croissants which are sometimes crisp and light or may have a brioche texture. Breads with raisins and other dried fruits are also common.
Bread and Portuguese Soup
Portuguese meals begin with soup especially at midday. Hearty soups with cabbage and vegetables from the North, lighter soups with garlic from the South, always accompanied by generous helpings of bread. The vegetable soup of Portugal usually consists of carrots or cabbage, but meat stock is not usually used making the soups light and suitable for vegetarians. In some restaurants soup is included with the menu and is brought to the table before you choose a main course. Bread is always brought to the table often with olives at the start of the meal. If you finish your first basket of bread you can always ask for a refill. 
Portuguese Bread - BroaBroa is a type of cornbread. Thick crusts with a soft moist interior, a beautiful golden colour and a rich wholesome taste. It is the thing to have with winter soups like Caldo Verde, a traditional kale soup with cured sausage, and all types of vegetable soups especially in the Northern regions. In winter it also is great as part of a wholesome Portuguese Breakfast. See
Portuguese Breakfast
for more on how to start the day in Portugal.
There are different types of Broa depending on the mixture of flour. Some Broas are quite light but in the North the Broa is often like a cake - solid but moist. It is wonderful when accompanied by a mature cheese or some of the local cured ham. In the Minho region Broa and cured ham are washed down with Alvarinho or the young wines of the region - Vinho Verde. Portuguese Sweet Bread
There are many types of sweet bread in Portugal- Some simple for every day eating some for special occasions with rich ingredients. Pao de leite - milk rolls are often eaten at breakfast or for a mid-morning snack with cheese. All types of croissants are available in Portuguese cafes and Portuguese bakeries - they are often filled with chocolate, cream and almonds. Pau de Lo which is an eggy special occasion bread has a lovely soft texture and subtle taste. Bola Rei is a type of Portuguese Christmas Bread with colourful dried fruit and nuts. Tranche is similar to Bola Rei but for everyday eating. Pao de Forma is similar to sliced bread but thicker is usually used for toast - torrada. Toasted sandwiches are also commonly eaten with cheese - queijo or with cheese and ham - mixta. Bread DishesIn Alentejo Cuisine bread is often a main ingredient in dishes. Garlic soup combines bread egg and garlic in a simple broth. Portuguese Bread is also the main ingredient in "Açorda" which combines bread and other ingredients. This soupy dish is a main course in many restaurants in Lisbon and the South. The bread replaces rice or pasta as the carbohydrate ingredient.Particularly tasty is Açorda de Mariscos a combination of shellfish with bread, egg and herbs. Pap'Açorda in the Bairro Alto is named after a seafood bread dish with lobster which is a specialty of the house. One of Lisbon's trendiest restaurants - it is always busy.See
Lisbon Restaurants
for more on great authentic restaurants in Lisbon.
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