The member ports of Atlantic Alliance, a marketing association of 18 cruise ports and destinations located along the European West Coast from Hamburg to Lisbon plus British and Irish ports, have created a very special personal recipe book highlighting favourite culinary specialties.
On in total 50 pages, the port representatives describe their national “must-try”. Aperitifs, appetizers, main courses or desserts: everything is delicious. For example the German Grünkohl (Kale), which is a traditional Northern German dish, mainly served during the cold months in late autumn and winter or the Dutch Wentelteefjes (Dutch eggy bread) always go down a treat at breakfast or brunch on the weekend.
Antwerps’ Kattina Glasinovich presents „Elixir d‘Anvers“, a wholesome liqueur, which has been in existence since 1863. It is made from 32 plants and herbs from the four corners of the world which impart a unique taste to the liqueur. The representatives of the United Kingdom show how to prepare scones with clotted cream and jam, while Michael McCarthy from Cork shows how to cook a real Irish stew.
The Normandy offers a huge and rich variety of seafood. Cakes as well the “crepe suzette” are definitely worth a try. The most popular dish of Cantabria is the Cocido Montañes, a stew. Dolores Rois from the Port of Vigo explains the myths and mysteries surrounding the ritual of making queimada, the “fire drink” of Galicia. And last but not least, Lisbon’s clams in garlicky broth are unique and were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon.
