MADEIRA – The Trip

Madeira July 21-24, 2021

Get In
Visa.
Same as the rest of Portugal, part of the Schengen Area.

By plane. Cristiano Ronaldo Madeira International Airport (30 minutes from Funchal): TAP Portugal, Portugália, SATA, British Airways + many more.
Porto Santo Airport (PXO) is a 15-minute flight from Madeira.
By boat. Cruise ships port here. There is a car ferry between Porto Santo and Madeira, two hours one way. Ferry Service Funchal-Porto Santo

Get Around
By bus. Bus timetables are confusing. Tickets are bought from the driver.

By car. A small number of main routes marked “Via Expresso” or “Via Rapida” (VE and VR on maps) are well-maintained, reasonably straight and level – thanks to a large number of tunnels, bridges and viaducts. Most other roads are narrow and with many hairpin bends
Language. English is common. The Portuguese here tends to be heavily accented.
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Experiences: I had all three of these experiences in Madeira, two at one meal on my last day. 
Cozido. Portuguese stew is a type of cozido, a traditional Portuguese boiled meal. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal. Cozido à portuguesa is prepared with a multitude of vegetables (cabbages, beans, potatoes, carrots, turnips, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), and smoked sausages (chouriço, farinheira, morcela, and blood sausage), among others. It is traditionally spiced with a fair amount of red pepper paste, white pepper and cinnamon.
Francezinha. A Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. It is typically served with french fries.
Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to the Portuguese taste when he moved to Porto. He first made the sandwich with local meats and his special sauce in 1953 at ‘A Regaleira’, a restaurant in Rua do Bonjardim, Porto; the francesinha quickly became a very popular dish and deeply associated with the city, although it can sometimes be found elsewhere in Portugal. A classic francesinha meal would include the sandwich, surrounded on a bed of chips doused in the famous sauce, and complemented with a fino, a draught beer.
There is no standard recipe for the francesinha. Different restaurants in Portugal have special variations, such as: Café Barcarola (Porto): Francesinha à Barcarola – A Francesinha Especial with prawns and shrimp; Café Ábaco (Porto): Francesinha de carne assada – A Francesinha Especial with roast pork; A Cascata (Porto): Francesinha à Cascata – A Francesinha Especial with mushrooms and cream; Restaurante Cunha (Porto): Francesinha à Cunha – Extremely large Francesinha.

The francesinha especial (special francesinha) is a francesinha with egg and/or potato chips. Other variations of the original include fillings such as pork, chicken, pastrami, tuna, cod and vegetarian options.
Sauce. Francesinha sauce varies, with each establishment having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness. The colour is usually red or orange.
Regional variants: Francesinha poveira – from north of Porto uses different bread and sauce to form a sandwich that can be eaten by hand. Pica-pau is a breadless variant in which a steak is cut into bite-sized pieces and covered with sauce eaten with small skewers or toothpicks—making the diner “peck” at the dish.
I has Francesinha Cataplana with layers of white bread, a thin pounded steak, ham, proscuitto, mushrooms, bread, fried egg and a thick layer of melted white cheese with a mild tomato sauce. The cheese was too thick, I peeled it off and ate little. With fries ¢8.50. 

Poncha. A traditional alcoholic drink from Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, and either orange juice or lemon juice. Some varieties include other fruit juices.
It is mixed together with a mixing tool created in Madeira officially called a mexelote but more commonly known as a caralhinho (little cock), a type of muddler. Caipirinha is based on poncha. It is said in Madeira that poncha cures the common cold and people are encouraged to drink it if they have cold-like symptoms. It is a strong alcoholic drink. People from Madeira tend to point this out frequently to tourists who visit the island.
l agree, it has a very strong alcohol taste. Mine was with lemon and very good. This is not a daytime drink if you have something important to do (like drive). I am not much of a drinker and felt quite impaired after 2oz. €2
The drink may be based on an Indian drink called pãnch/panch. In Hindi pãnch/panch means five and the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. This is also where the English drink punch originated from.

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I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am "home", are often also spent on the road, hiking or kayaking. I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.
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