Azorean Gastronomy

Cavaco, António

We have reached Corvo island. We might assume that once arrived, and judging by the island’s dimension, nothing else could be added. It is a mistake to think so, even though one may deduce that, from nine islands, “nine gastronomies” must exist – it just makes sense. Despite the fact that the island’s geographic and demographic dimension limits the gastronomic offer, it is still rich and differentiated, as we have seen. Exception to sweets, which are kept a secret in each family’s home... besides the desserts traditionally made by the community for the Holly Ghost Feasts, such as, sweet rice, sweet bread and dry biscuits. And also the malassadas during the celebration of Carnaval. The doors have no keys and wealth and poverty are relatively balanced. In the early decades of the 20th century, the wealthiest man in Corvo worked the land with his sons and walked around barefooted just like the others. Though today there is a “specialization” of work – everyone continues to do everything and everyone continues to help – the gastronomy and the affections are a heritage that shall never be stolen.