Cooking class experience — learning Bacalhau properly

I took a cooking class specifically to learn how to make Bacalhau correctly. The instructor explained why fresh sardines is used the way it is — something I'd never understood from just eating it. The smoky and robust result when you make it yourself is different.

pastéis de nata originated in Belém monastery in the 18th century. We learned how a Lisbon tasca restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Vinho Verde. I've made it three times since and each time it improves. Highly recommend the cooking class approach.