Picanha in a restaurant in Setùbal.
Beaf meat is very traditional in the Brazilian and the Portuguese cuisine. Picanha, especially cooked in a barbecue, has become more and more famous in the last years.
To cook the meat, the fat is retained until the steak has been cooked. You can find it in mots of the restaurants in Portugal, especially Brazilian ones.
The term "picanha" comes from the word "picana", which was a pole which was used, in the southern parts of Portugal and Spain, by ranchers, especially in Alentejo, to herd cattle.
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