The Algarve region possesses a wealth of beauties, both on land and in the sea, within its extensive Atlantic territory in the south of Portugal. Its global prestige is owed to its beaches and temperate waters, the natural and edible resources of Ria Formosa, and the hilly surrounding areas of Espinhaço de Cão, Monchique, and Caldeirão, populated by towns, villages, and places with ancestral traditions. The Via Algarviana, or Algarve Way, is a walking route where hikers can discover the more rustic interior of the region, full of riches and history, known as the barrocal (garrigue). The contrast between forest and coastline, with nature setting the pace of days, allows a healthy modus vivendi inspired by the Roman habits of conviviality associated with the pleasure of a shared meal.
Gastronomic festivals are one of the many attractions available to the Algarve visitors, with contests devoted to seafood in Olhão, grilled sardines in Portimão, fish stew in Silves, and sweet potato in Aljezur. Somewhat broader in outlook, the intriguing “Forgotten Food” festival was created a few years ago, recovering foods, recipes, and traditions from the Algarve’s barrocal. The Mediterranean Diet Fair of Tavira, heading towards its ninth edition, is one of the high points that rounds off the summer season, in September. The event has the institutional support of UNESCO and is part of the strategy to safeguard the principles of the Mediterranean Diet. December 2023 marks the 10th anniversary of the United Nations Committee listing the Tavira area, in Portugal, along with other locations in countries such as Cyprus, Croatia, Spain, Greece, Italy, and Morocco, as one of the emblematic regions of the Mediterranean Diet, according to UNESCO. These are territories where the diet, everyday life, relationship with nature and importance given to sharing are characteristic of the Mediterranean lifestyle, and therefore constitute “Intangible Cultural Heritage of Humanity” that must be preserved.
During the Mediterranean Diet Fair, Tavira fills with music, reflections and debates on nature and food, gastronomy, and good relationships between tourists and residents. The stamp issue presented here celebrates these moments with two local culinary specialities. The first has ancient roots: arjamolho. Similar to the Andalusian chilled soup gazpacho, it is a legacy of the long-distant days of the Roman Empire. In Roman times it was called posca and was a vinegary liquid snack that allowed soldiers to endure long marches along imperial roads that always led to Rome. Posca turned into kaspa and later kaspacho, eventually becoming gaspacho in the Alentejo region and arjamolho in the Algarve. Fresh summer vegetables such as tomatoes and peppers are served raw, in cubes, or sometimes blended, in a broth of chilled water seasoned with garlic, vinegar, olive oil, and oregano, resulting in a light and refreshing soup, which may be accompanied by small fried fish, bought in the morning at one of the several local markets found in the Algarve. The other speciality is a more recent addition to local cuisine and embraces several products typical of the region in the same recipe: tarte algarvia, or Algarve cake. Dried figs, almonds, carob flour, and doce de gila (fig-leaf gourd jam) are natural ambassadors of the Algarve flavours, demonstrating a form of production linked to ancient and anthropological knowledges, providing natural sweetness as well as a Mediterranean connection. Help yourselves to these philatelic delicacies with gusto!
Fortunato da Câmara
