Torricado
Sign in to savethumb|right|Typical aspect of the bread after being toasted, soaked and brushed Torricado is a culinary specialty from the Ribatejo region of Portugal, consisting of pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic and salt. It is served mainly as a side dish to grilled salt cod, but also to sardines and pork. The dish is common both to the Tagus riverside plains and the hill rugged area of the vineyards, mainly in the area of Almeirim, Azambuja, Cartaxo and Santarém municipalities.
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Vinony's link graph records 56 inbound references to Torricado, and connects out to Portugal, bread and table salt.
It is catalogued under the topic Portuguese cuisine.
Vinony links it to 5 Wikipedia language editions.
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Encyclopedic overview
4 sectionsContents
- Background
- Preparation
- References
- External links
thumb|right|Typical aspect of the bread after being toasted, soaked and brushed Torricado is a culinary specialty from the Ribatejo region of Portugal, consisting of pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic and salt. It is served mainly as a side dish to grilled salt cod, but also to sardines and pork. The dish is common both to the Tagus riverside plains and the hill rugged area of the vineyards, mainly in the area of Almeirim, Azambuja, Cartaxo and Santarém municipalities.
==Background== Torricado originates from the subsistence of rural workers, as an inexpensive and practical way of making lunch while at work in the fields. It is nowadays usually served in family reunions and friend gatherings, as well as in some local festivities.
Excerpted from Wikipedia’s “Torricado” article, available under the CC BY-SA 4.0 licence.