Cooking class experience — learning Bifanas properly

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

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. We learned how a coastal seafood 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.