The first encounter is rustic and invigorating: sausage, veal cutlet, ham, melted cheese, fried egg, “secret” beer, port and tomato sauce, all combined in a single sandwich of thick white bread. , served hot and accompanied by… fries.
Created in the 1950s on the model of our croque-monsieur, the
francesinha
(literally "little French") has become - like the tripe - the culinary emblem of Porto.
About fifteen restaurants are vying for the trophy of the best
francesinha
in the city: is it Café Santiago, Lado B, Cervejaria Brasão or O Afonso, the favorite of American chef Anthony Bourdain, who died in 2018?
Fortunately,
Portuense
gastronomy
is not limited to this calorie and protein bomb, or even to its cousin,
cachorrinho
- a kind of hot dog to taste absolutely at Gazela -, or even to the famous
pasteis de nata
, to swallow hot, at the Manteigaria.
Porto also offers all kinds of delicacies
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