Madeiran gastronomy

Between traditional dishes and new approaches, Madeira's cuisine offers a varied heritage that is worth discovering

When you use the words 'gastronomy' and 'Madeira' in the same sentence, there are some flavours that pop to mind. There's the espetada skewered beef, or bolodo-caco flat bread, or molasses cake, or even poncha, not to mention Madeira wine. There is the scabbardfish fillet to which the creativity of hotels has added banana flambé, or the tuna steak, served with fried corn.

But it could be a wheat soup, homemade bread, a portion of limpets, or even a picado, which being a more recent tradition, also has a place in the gallery of the gastronomic heritage of Madeira.

These classic examples show how diverse the options are and reveal that the products available in Madeira are varied: there is a great diversity of tropical fruits, where banana stands out, all kinds of aromatic herbs, and due to the subtropical climate vegetables gain a very characteristic juiciness and flavour.

Madeira has genuine food that has known how to evolve, and we are currently witnessing a real transformation underway, led by the chefs, in their kitchens, but also in the homes of Madeirans.

Creativity sets the tone, and traditional flavours and new approaches develop in harmony. Regional products are being mixed with worldfamous ingredients in menus of renowned restaurants, and even typical dishes are being reinvented by award-winning chefs.

Gastronomy is one of the great signs of the identity of Madeira as a destination, and here, the quality of the products and authenticity of flavours make the difference. The regional gastronomic panorama is increasingly rich and diversified, offering new gastronomic experiences and events for all those who visit us. ■