Sporting Clube de Portugal was founded in 1906 and is most famous for its football team. Part of the big three Portuguese clubs along with Benfica and Porto, they’ve never been relegated from the top flight in Portugal and have won the third most trophies, 48 including 18 League titles. They also won the European Cup Winners Cup back in 1964.
We’ve played them twice before in the 1969/70 Fairs Cup, drawing 0-0 away and winning 3-0 at Highbury.
Nicknamed Leões (Lions) or Verde e brancos (Green and whites), they have a club anthem called “A Marcha do Sporting” (Sporting’s March) which is played at the club’s stadium, Estádio José Alvalade, before each home match. Sounds a bit like German/Austrian apres ski music to me. (update: video changed for a better version and includes a rendition of My Way 🙂 )
Lisbon is by all accounts a beautiful city with the Statue of Christ the King overlooking the Tagus.
Portuguese food (source culturetrip.com)
Alheira de Mirandela
The alheira, a type of fowl sausage, is one of the cheapest and most common Portuguese dishes with a fascinating history. When the Jewish population was expelled from Portugal in 1498, many hid in the mountainous region of Trás-os-Montes in the northeast of Portugal, practising their religion in secret while pretending they had converted to Catholicism. One way to do this was to ostensibly make, display and eat sausages so that everyone would think they were no longer keeping kosher. Nowadays, the dish is available in any corner eatery.
Caldeirada de Enguias
Aveiro, located between Porto and Coimbra, is famous for its eels which are most often eaten simply fried or in a soup. Fishermen at Murtosa and Torreira (not Lucas!) beaches, just outside Aveiro, make an eel stew seasoned with saffron and accompanied by bell peppers, combining beautifully with the crisp white wines of the Bairrada region, just south of Aveiro.
The signature dish of Porto, the francesinha is not a meal for the fainthearted. The dish comprises of two slices of bread interspersed by steak, ham, sausage and chorizo, covered in melted Edam and drizzled in a secret, spicy, tomato based sauce, all served with chips and optionally crowned with a fried egg.
Sopa de Cação
While tubarão is the common word for shark in Portuguese, once it reaches your table it becomes cação. The fish is marinated in coriander, lemon and garlic before being brought to the boil and the soup is commonly eaten with bread, particularly a corn-flour type known as broa.