Bolo de Caco
First, introducing the fabulous bolo de caco. This is a flour and sweet potato bread that's served with a healthy lashing of garlic butter and herbs. It usually comes to your table before a meal (like bread rolls), but it can also feature in a prego, which is steak or veal sandwiched between slices of bolo de caco. Simple and delicious. The edges are crunchy (from having been cooked on a hot plate), but the sweet potato makes for a very soft, stretchy and yielding bread.
Next, take a look at this dish, from Villa Cipriani's pasta menu: a gorgonzola tortelloni in a pumpkin sauce, with shavings of crisped parma ham. (Excuse the picture quality, romantic candlelight doesn't make for excellent photography...)
This dish was incredible. It's inspired me to try (in the New Year) roasting chunks of pumpkin with a bit of pancetta and thyme, and serving it with some gorgonzola crumbled on top. Perhaps a nice accompaniment to a simple fillet steak?
Finally, this one's a warning. If you see the word 'pudding' (or 'pudín' or 'pudim') in a dessert menu in the Iberian peninsula, don't imagine (like I did) a nice, warm, comforting bread and butter pudding-type thing. What you'll get is a cold, heavy-set custard.
Not a Pudding
It wasn't bad, but I just felt so cheated! There was a happy ending for the pudding, though. My husband ate it.