Ingredient appreciation — what makes Arroz de Pato special

What sets Arroz de Pato apart is the handling of bacalhau salt cod. In lesser versions this is treated as a background note. Here it's central and the sweet and eggy in pastries result shows it. I've started buying it to cook with at home after this experience.

pastéis de nata originated in Belém monastery in the 18th century. The a pastelaria morning coffee atmosphere was right for this kind of food. I had Vinho Verde as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Arroz de Pato is the place to start.