For eight weeks, they will bring the region’s authentic flavors to life with a cycle of live culinary demonstrations that celebrate the most typical dishes of the city. The sessions will be open to the public and will allow not only to learn to make traditional recipes, but also to enjoy the dishes made by guest chefs.
“We intend to create a moment of sharing, learning and celebration of our gastronomic identity, through dishes that are part of Olhão’s collective memory,” says Olhão markets, highlighting the importance of valuing local products and traditional prescription.
The first session of this cycle will be held next Thursday, from 10:45, and will be dedicated to Tuna, with the making of a tuna tiborna with carrot to Algarvia, in charge of chef Alexandra Caetano, from Tertulia Algarvia, based in Faro. The demonstration will be accompanied by a wine tasting of the Cartuxa Adega, completing the gastronomic experience.
Born in Faro, Alexandra Caetano is 46 years old and has a licensed in international relations. Graduated in management and food production from the Faro School of Hospitality and Tourism, he also performs functions as a trainer in the areas of Kitchen and Pastry. With a strong commitment to Algarve gastronomy, the Mediterranean diet and food sustainability, the chef develops projects that promote circular economy and the appreciation of regional culinary heritage. Currently, it goes down on gastronomic workshops, cooking classes and showcookings at Algarvia Tertulia for national and foreign audiences.
The chosen dish – tuna tiborna of tuna – is an emblematic delicacy of the Algarve and especially appreciated in the Olhão zone. Known as the “ham of the sea”, the muxama is made from the noble loins of tuna, which are salty and then dry over 10 to 12 days, in a process over two thousand years, inherited from Mediterranean civilizations such as the Phoenicians and the Romans. The name “Muxama” derives from the Arabic musama, which means “dry”.
Already the tiborna is a traditional Portuguese dish consisting of bread watered with new olive oil, on which other ingredients are placed. In this case, Muxama is rolled into thin slices and served with carrots to Algarve and Salicornia, a typical Ria Formosa plant that adds freshness and a marine touch to the recipe.
“Muxama is a symbol of our history linked to the sea, and its presentation in this tiborna is a way of honoring the tradition and knowledge that remains alive in our kitchen,” says the organization.
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