Fire and passion are the hallmarks of Portuguese cuisine. It's all about cooking over hot coals and branding food with white-hot irons. It is an earthy peasant style of food centered on quite simple dishes, using few ingredients but with strong flavors. The famous dried salt cod or bacalhau changed the course of Portuguese history. Paprika, bay leaves, garlic and wine feature largely in many dishes, olive oil is adored. Pork is a favorite meat and is used in the famous chourico sausage, which is smoked over wood with heady aromas of garlic and paprika. Spices are popular and herbs are also widely used, particularly coriander and parsley. Desserts rely heavily on eggs – think crème caramel, rice pudding and the famous custard tarts or pasteis de nata. A selection of cheeses may also be served, with the most common varieties being made from sheep or goat’s milk.