The Culinary Institute of America

Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Chef Antonio Castro from Escolas Do Turismo De Portugal shows us how to make Portuguese Cozido with Pork, Pig Ears and Sausage. He plates the meats on top of a bed of greens with boiled carrots and potatoes, and ladles flavorful broth over the top.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Chef Vasco Coelho Santos started his culinary career in various Basque restaurants before opening Euskalduna Studio Restaurant in Porto, Portugal. The restaurant specializes in seasonal experimental cuisine. The restaurant name, Euskalduna means someone who lives in Euskadi, or Spain’s Basque Country.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Built on the rocks overlooking the Atlantic Ocean in Porto, Portugal, Casa de Chá da Boa Nova is a restaurant that celebrates Portugal’s abundance of seafood. Chef Rui Paula shows us two of his signature dishes: Sardines on Bread with Red Peppers and a Seafood Salad.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Chef José Avillez at Cantinho do Avillez in Lisbon, talks to us about the amazing regional diversity of cuisines and specialty products in Portugal. He takes Chef Einav Gefen to Antigo Mercado do Livramento to show her the abundance of seafood that Portugal has to offer.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Chef Andre Magaelhes of Taberna da Rua shows Chef Einav Gefen the incredible abundance of Portugal’s seafood at the Rosanamar Fish Market in Lisbon. From hake, monk fish, cuttlefish and squid, Portugal’s 1,115-mile of coastline offer chefs a myriad of inspiration. 
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Chef Einav talks to Chef Jesuslee Fernandes at his restaurant Jesus é Goês in Lisbon, Portugal. Jesus é Goês means “Jesus is from Goês” in Portuguese, and the restaurant reflects a blend of Portuguese culinary traditions with Chef Jesuslee Fernandes’ Indian heritage.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Opened in 1956, Marisqueira Cervejaria Ramiro is a Lisbon institution. Chef Pedro M.P. Goncalves talks to us about his family-run restaurant known for serving some of the city’s best seafood. All dishes are shared, and specialties include barnacles, shrimp, prawns, and spider crabs.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/