{"id":14695,"date":"2021-11-09T15:24:30","date_gmt":"2021-11-09T15:24:30","guid":{"rendered":"https:\/\/aeazores.org\/?post_type=publicacoes&p=14695"},"modified":"2021-11-09T15:40:00","modified_gmt":"2021-11-09T15:40:00","slug":"the-flavours-of-ilha-terceira","status":"publish","type":"publicacoes","link":"https:\/\/aeazores.org\/en\/publicacoes\/the-flavours-of-ilha-terceira\/","title":{"rendered":"THE FLAVOURS OF ILHA TERCEIRA"},"content":{"rendered":"\t\t
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In Terceira island there are many parties and festivals that cheer up the population and give life to the island, so it is essential the presence of a good snack to accompany such revelry. In this way, Terceira’s gastronomy is something that is also inserted in the culture and traditions of this island, through the various dishes and snacks of fish and seafood and also meat.<\/p>

In what concerns fish and seafood, are the mackerel, the barnacles, the limpets and many other species of the best fresh fish that are a success among the people of Terceira. As for meat dishes, there are many traditional dishes all over the island, where the quality of Azorean beef is evident, especially the famous “Alcatra da Terceira”, as well as the sausages: “torresmos”, “morcela”, “lingui\u00e7a”, and rabbit.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Barnacles<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Rump of Terceira<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Associated to the festivities of the Holy Spirit, are the Soups of the Holy Spirit, the Stew and the delicious batter, making unique the experience of the worship of the Holy Spirit.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Soup of the Holy Spirit<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Meat turnovers<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In confectionery, the island of Terceira stands out with its Dona Am\u00e9lias, which are cheesecakes based on honey and cinnamon, which got its name when King D. Carlos and Queen D. Am\u00e9lia visited Terceira, because it is said that they gave the Queen a taste of these delicious cakes, which was delighted, and later her name was put on the cheesecakes. Other well-known sweets of this island are the “alfenim”, the cornucopia and the “arroz-doce”.<\/p>

The cheeses are another characteristic speciality of Terceira, such as the fresh goat’s milk cheeses and the cured cow’s milk cheeses.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Queijadas Dona Am\u00e9lia<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Making \"alfenim\", a sugar art<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

In Terceira island there are many parties and festivals that cheer up the population and give life to the island, so it is essential the presence of a good snack to accompany such revelry. In this way, Terceira’s gastronomy is something that is also inserted in the culture and traditions of this island, through the …<\/p>\n","protected":false},"author":2,"featured_media":13551,"template":"","class_list":["post-14695","publicacoes","type-publicacoes","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/publicacoes\/14695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/publicacoes"}],"about":[{"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/types\/publicacoes"}],"author":[{"embeddable":true,"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":4,"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/publicacoes\/14695\/revisions"}],"predecessor-version":[{"id":14717,"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/publicacoes\/14695\/revisions\/14717"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/media\/13551"}],"wp:attachment":[{"href":"https:\/\/aeazores.org\/en\/wp-json\/wp\/v2\/media?parent=14695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}