Its origins date back to time immemorial, and today it is one of the Algarve’s most iconic symbols.

It is thought that it appeared here as a result of Northern African influences and the Arab occupation of the Algarve for over 500 years. The renowned Moroccan “tagine”, although traditionally made in ceramics, uses the same kind of sealed steaming to cook the ingredients that was subsequently adopted for use with the cataplana.

Another hypothesis, given the similarities, is that the original idea was inspired by the bivalves of the Ria Formosa. Not least because bivalves are one of the most typical ingredients in cataplana.

The characteristics of this cooking recipient mean that there are a great variety of recipes for this dish, to delight both the senses and the heart.

Throughout this experience, participants will be introduced to the full potential of the cataplana – a true ambassador of Algarve gastronomy. They will visit a traditional market, discover stories and local products, learn to make their own fish and shellfish cataplana and enjoy the fruits of their labour.

Facilitator
Cuisine Chef of Tertúlia Algarvia

Participants
Max. 10 people

Duration
4h

Languages
Portuguese
English
Spanish

Observation
Children aged 5+ must be enrolled and can participate as long as they are accompanied by an adult.

Enrolment required

We're sorry, but there are no more slots available for this activity.