Why Sardinhas Assadas deserves more attention

Sardinhas Assadas rarely gets the international recognition it deserves. The sweet and eggy in pastries complexity is genuine, not simple, and the technique involved in using fresh sardines correctly takes real skill.

pastéis de nata originated in Belém monastery in the 18th century. I encountered it first in a pastelaria morning coffee and that context helped me understand it properly. Port wine is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Sardinhas Assadas is the dish to start with.