Stocking up the villa - shopping list
When stocking your holiday villa, it's important to consider a range of high-quality food and drink options to cater to different tastes and preferences. Here are some suggestions for food and drink items to stock in your luxury holiday villa.
Food glorious food
Fresh fruits and vegetables: Opt for a variety of seasonal fruits and vegetables to provide your guests with healthy options.
Stocking up the villa - shopping list - Fruit
Come mid-July and going through September, melons are excellent and Portugal has by far, the sweetest melons. The melão, which is similar to honeydew melon, comes in green, white, yellow and “green cantaloupe” varieties: the sweetest being the large football-shaped green and white ones. There’s also meloa, which is your orange cantaloupe variety, but less popular; and you have melancia, or watermelon, which is very sweet as well. The best way to find a ripe melon is to look for one that is rough and ridged on the outside and tends to have a pungent sweet aroma at the smell at the stem. If the outside is nice and smooth, it usually isn’t that ripe! And for an even tastier treat, pair slices of fresh melão with some presunto, the Portuguese version of jamon iberico, made from the famous Iberian black pigs raised in the region of Alentejo.
Another great seasonal fruit that starts to appear in August and goes through September are fresh figs. First to ripen are the green Moscatel variety of figos, and they are as sweet as honey, but the best place to get them cheap and abundant are in the southern Algarve region, where they’re mainly sourced. And shortly after the season, you can buy freshly dried figs at the supermarket until the end of the year.
Other tasty summer fruits include pessegos (peaches), nectarinas (nectarines) and ameixas (plums). At the local supermarkets, you can find small containers of local raspberries, blackberries, and blueberries which sell for half the price of what they are out of season (around €1.99 now compared to €3.99 in the winter at Pingo Doce) and are considerably sweeter.
Stocking up the villa - shopping list - Seasonal fruit available in Portugal
January and February: oranges, tangerines/clementines, lemons, pears, kiwi
March: oranges, tangerines, lemons, pears, kiwi
April: oranges (Algarve), tangerines, lemons, strawberries
May: strawberries, cherries, apricots, nesperas (Japanese plums), lemons
June: strawberries, cherries, apricots, green figs (different type), grapes, peaches, raspberries
July: cherries, melons, peaches, nectarines, plums, apricots, raspberries, blackberries, blueberries, green pears, green figs (different type), grapes
August: green figs, black figs, melons, peaches, nectarines, plums, grapes, raspberries, blackberries, blueberries, green apples and pears
September: figs, grapes, melons, plums, apples, pears, peaches, raspberries
October: apples, pears, persimmons, pomegranates, lemons
November: apples, pears, persimmons, pomegranates, oranges, tangerines/clementines, lemons
December: oranges, tangerines/clementines, pomegranates, kiwi, pears, persimmons, lemons
Stocking up the villa - shopping list - Gourmet Cheese
Gourmet cheeses and charcuterie: Include a selection of artisanal cheeses, cured meats, and gourmet pâtés for guests to enjoy.
Portugal is split by its major river, the Tagus, which creates a clear demarcation of the landscape as the northern terrain is mountainous where rivers course through the valleys, and the south features a rolling landscape of plains and hills and a hotter, drier climate. The summer weather in the mountainous areas is very arid and blazingly hot with the animals huddling under what trees or bushy shelter there is for shade. The islands of Azores and Madeira, however have a cooler microclimate with their position in the Atlantic, and they produce fine cheeses as well as the famous dessert wine. Additionally, in volcanic areas the soil composition where grazing occurs is rich in minerals, giving a really interesting structure to the milk. From the nuttiness of Sao Jorge to the spiciness of EVORA, the cheeses of Portugal have their own distinct flavours and textures and are certainly worth exploring alongside a glass of the area's fortified wine.
Queijo da Serra is the most popular cheese in Portugal. As the name suggests, this cheese is produced in Serra da Estrela, the highest mountain in mainland Portugal and a pastoral area. It is made with sheep milk curdled with thistle flowers.
São Jorge is a tiny island in the middle of the Atlantic. Ocean. It is also home to one of the richest and most. elaborate cheeses on Earth: São Jorge cheese
Stocking up the villa - shopping list - Seafood and Shellfish
Seafood and Shellfish: Consider offering a range of fresh seafood options, such as shrimp, lobster, oysters, and salmon. Read our guide on buying Portuguese fish.
Being a country located by the sea, Portugal does its best to enjoy everything the sea has to offer: the beach, the waves, and, of course, the food. We are big on seafood but over the years we’ve realized that not everyone is familiar with the strange things that the sea gives to us and, because of that, for today’s mission, we take on: seafood!
Clams (Amêijoas) Clams to start? Yes, please! Clams are often harvested by hand with a knife and are a lean source of protein, minerals, vitamins, and Omega- 3 fatty acids. Order the classic amêijoas à Bulhão Pato, so good it makes it impossible to eat them any other way.
Goose Barnacles (Percebes) Often, one can see tourists gawking and pointing in horror at the weird-looking brown, rocky-looking things next to the fresh fish in Mercado do Bolhão. In Portugal, we call them “percebes” (per-se-besh). These crustaceans live attached to the hard surfaces of rocks and flotsam in the ocean. It is a dangerous job to get them from the rocks, but gladly, some people are willing to do it. This is why it is not the cheapest seafood you will find in Portugal, but possibly one of the best.
Acorn Barnacle (Cracas) Acorn Barnacle is a cousin of the goose barnacle. It is a dangerous job to get them from the rocks as well. Although these Acorn Barnacles are ugly, they taste so delicious that you want to eat them over and over again.
Scarlet Prawn (Carabineiros) Carabineros are the biggest prawns in the world, bigger than any shrimp. They live in deep water and are a must-try for any seafood lover. You can have them simply salted under the grill or eat them raw with a lemon squeeze. Bear in mind that it’s not very easy to conclude when carabineros are done cooking because their distinct red color does not change when cooked.
Razor Clam (Lingueirão ou Navalhas) It’s almost impossible to introduce Lingueirão without mentioning that, unfortunately, the species is in sharp decline. Lingueirão is also known locally as Navalha, the Portuguese word for a razor. It is particularly loved in the Algarve region, where it is harvested in the banks of Ria Formosa. Lingueirão has a fresh and ocean fragrance and a velvety texture which makes it go very well with white wine.
Mussels (Mexilhão) Mussels may be wild-caught or produced in aquaculture in the open sea. Either way, they are delicious! We recommend Portuguese-style Mussels, locally known as Mexilhões à Bulhão Pato – a fresh summer recipe we never want to stop making.
Brown Crab (Sapateira) - The brown crab contains two different types of meat – the white meat from the claws and legs, and the brown meat from the body (more popular in Portugal). Truth be told: the best part is found in the pincers. In Portugal, you’ll often find “sapateira recheada” (the sapateira’s shell filled with a delicious creamy paté). Ideal for enjoying with crackers or toasted bread. Are you drooling already? We know we are!
Santola Sought for popular dishes such as “santola recheada” (a paté with the meat, egg, pickles, and a series of condiments) or the famous “santola no carro” (a santola paté with corn broa, onion, spices, and port wine). Get your hands dirty with this amazing dish. We assure you that you’ll be licking your fingers clean at the end.
Oysters (Ostras portuguesas) Portuguese have always produced oysters and then exported them to (drum roll, please)… France! That’s right! The French are big consumers of oysters and the premium quality oysters they consume are produced in Portugal. The cold waters of the Atlantic make oysters particularly flavorful. Savor a fresh Portuguese oyster, paired with a high-quality espumante.
Bean Clam (Conquilha) Little clams that make a fine starter, lunch, or main course. Found in abundance on the shores of the Algarve and the coast of Alentejo.
Rose Shrimp (Gambas) A medium-sized shrimp that can be eaten raw. Found in the deep waters of the Portuguese coast or at a cheaper shrimp production from aquaculture. Without “gambas” we wouldn’t have the very typical “feijoada de marisco” and that would be very sad.
Lobster (Lagosta)The cold waters of the Atlantic make lobster’s meat sweeter and, because of that, many consider lagosta as the queen of Portuguese seafood. The truth is: you can’t beat the wow factor when serving a whole cooked lobster to a customer’s table.
Lavagante Meet lobster’s cousin: the lavagante. Its tender and sweet meat make it one of the most delicious examples of Portuguese seafood. Shines as a solo artist in the “arroz de lavagante” (rice), which is quite expensive but an absolute delight.
Limpet (Lapas) People either love them or hate them, but one cannot remain indifferent to lapas. A salty succulent snack that has little impact on the environment.
Velvet Crab (Navalheiras) Navalheiras make a gastronomer’s stomach tingle in excitement. It feeds mainly on brown algae, bivalves, and crustaceans, and its meat is sweet, velvety, and absolutely delicious. A seafood lover’s dream come true!
Sea Urchin (Ouriço do mar) If you like caviar, you’ll love sea urchin (also known as Portuguese caviar). A fresh and ocean flavor with a creamy texture. Salty but not overly salty. It tastes like the ocean without being fishy.
