Grilled, in bouillabaisses or soups, fish is cooked in a variety of ways. But make sure you taste tuna which, in these waters, has a pink hue and a soft flavour and texture, is slightly salty and is still caught by hook and line. Or octopus which is mostly appreciated stewed in aromatic wine. The Azores have seafood that is not found anywhere else, such as limpets, barnacles and locust lobsters, a kind of tender and tasty lobster which is almost a sin not to try.   As for meat, there are some typical Azorean dishes, such as cozido das Furnas, unique for being cooked under the ground, harnessing the heat that the earth retains in that part of the Island of S. Miguel. At the right time, you can watch the preparation of the meal by the lagoon. On the Island of Terceira, the focus is on alcatra (fish or beef casserole), well-seasoned as tradition demands, and on the other islands there are several variations on the recipe for yam with sausage. The bolo lêvedo (leavened cake) from Furnas is also very popular, and goes well with any meal, by itself or with butter or jam. Or with Azores honey, a Protected Designation of Origin product, owing its high quality to the diversity and richness of the flora. The cheese from the Azores is mostly from cow’s milk while the cheeses from the mainland are mostly from goat and sheep’s milk. This allowed Azoreans to master the craft and specialty and produce some of the best cheeses in Europe. With rare exceptions, Azorean table wine is mostly sub-standard. Pico is the closest to have a wine that can compete with the average European wines. However the best casts quickly sell out. São Jorge’s cheese, the sweet and juicy pineapples from Sao Miguel and the aperitif wine from Pico that once reached the table of the Czars, are all compulsory stopping places in a gastronomic itinerary of the Azores.