For landscape architect and university professor Paulo Farinha Marques, the landscape is the visual expression of the Mediterranean diet. The researcher compares the erosion of this knowledge to the extinction of a species.
One of the key features of the Mediterranean diet is its frugality. People have to adjust what they eat to what they really need. Alejandro Santos, researcher and lecturer in nutrition, explains how we can benefit from the many upsides of the Mediterranean diet.
Pedro Graça is committed to helping improve nutrition and health in Portugal. The researcher tells us about the Mediterranean diet’s ability to create a culture around the table and its potential for protecting us against infectious diseases.
Originating more than eight thousand years ago on the shores of a sea that has always been much more than just that, the Mediterranean diet is today a precious but fragile heirloom.
No complete meal exists in Portugal without a nutritious soup. On its 40th anniversary, Pingo Doce celebrates this delicacy with 8 recipes under the name of one of Portugal’s iconic soups: Juliana.
Photographer Luís Mileu explores the flavours and secrets behind the recipes of eight women in eight regions of Portugal. Guardians of a cherished tradition that must be preserved: the Mediterranean diet with a Portuguese twist.
Jerónimo Martins has teamed up with CUF, the leading private hospital group in Portugal, to promote a pioneer scientific study willing to measure the salt intake in over 300 volunteers and evaluate its consequences.
It’s a long journey. The carefully picked beans are dried and roasted, before going global. Over 2.25 billion cups of coffee are drunk each day worldwide. But consumers are looking for new ways of tasting this unique product.
What do they have in common, apart from being three types of bread typical from Poland, Portugal and Colombia?
Born and raised in Italy, pizza crossed the Atlantic and was taken around the globe. It was a humble food before reaching royal households. It belonged to a nation and today belongs to everyone. This is its story, served in bites.
Behind the magic hands of the Polish grandmother is a secret none will dare to unveil. What if her delicious consommé was store-bought? To celebrate the 3rd anniversary of our Polish soup factory, we invited chef Kuba Kuron to cook three beloved Biedronka recipes.
Food fraud and product adulteration goes back millennia but DNA tests are giving companies more reliable tools to expose and fight them. For food producers and retailers, it doesn’t get any deeper than this.
A culinary trip through the Amazon where each course tells a different story. Welcome to La Chagra, in Medellín, a gastronomic project by Juan Santiago Gallego.
When Mother Nature, History and Gastronomy meet underneath the ground, the result is a unique flavour, seasoned with the taste of generations. As deep as a secret.
There’s something special about Vitamin C that makes people reach for it at the very first symptoms of cold. Zesty, juicy, low-calorie fruits like orange, tomato and lulo are rich sources of ascorbic acid. They’re popular in Portugal, Poland and Colombia.