Algarve is a region that benefited from the active presence of various peoples who were to leave their influence on it. This contribution of cultures assumed its own identity, visible in manifestations in various areas, among which the gastronomy stands out. This book reviews traditional Algarvean cuisine, acting as an invitation to savour 30 typical dishes of this region and to know closely the peculiar way of perceiving the gastronomy, through interesting historical and cultural references about the character and the rituals of the people. All this, accompanied by evocative colour photographs.