The city was built along the hillsides overlooking the mouth of the Douro river, is an outstanding urban landscape with a 2,000-year history. Its continuous growth, linked to the sea, can be seen in the many and varied monuments, from the cathedral with its Romanesque choir, to the neoclassical Stock Exchange and the typically Portuguese Manueline-style Church of Santa Clara.
The Committee of UNESCO decided to inscribe the

nominated property on the basis of cultural criterion (iv) considering that the site is of outstanding universal value as the urban fabric and its many historic buildings bear remarkable testimony to the development over the past thousand years of a European city that looks outward to the west for its cultural and commercial links.
Archaeological excavations nave revealed that there has been human occupation on the site of modern Oporto, at the mouth of the Douro River, since the 8th century BC, when there was a Phoenician trading settlement there, taking advantage of the access to the Interior afforded by the river. The Romans established a town there in the 1st century BC, under the name of Portus (= the port). And eventually centuries later gave the country it's name -> PORTUGAL

Font: http://whc.unesco.org/en/list/755

This is one of the most typical soups of Alentejo cuisine, prepared with a vegetable that, despite being originally from India and Middle East, conquered a strong position in the habits of the people of the Alentejo region and. the recipe knows some variations it can be made with fresh or ripened cheese.

Ingredients
Purslane: two bunches
Onion: 2
Potato: 500 gr
Olive oil: 1.5 dl
Garlic: 1 head
Homemade bread: 500 gr

Egg: 4
Fresh Cheese: 2
Preparation

Preparing the purslane drawing the leaves only. Bundles must be large. Cutting up onions into slices and fry a bit with the oil. Join the leaves of purslane washed and allowed it to cook well, stirring with a spoon. Drizzle with about 2 liters of water and allowed it to boil. Remove from the white peel off the garlic head, which introduces whole (without removing the purple skin of each clove) into the pot with the broth to a boil. Still join the sliced potatoes thick. Quenched the soup with salt and allowed it to bake. At the time of serving, place in to the broth the eggs one by one and allowed them to poach. Finally put in the pot the cheeses cut in large slices. Slice the bread in to a bowl and drizzle with the broth. Apart from it you serve the potatoes, eggs, the cheeses and the purslane.

Translated originally from: https://www.facebook.com/novosrurais.farmingculture