Ana Sofia Gonçalves. Born in Lisbon, 1979. She is an artist, illustrator, scenographer and teacher.
She received her degree in Painting from FBAUL and the Illustration Course at Ar.Co.
She has exhibited at Trema Gallery and Trindade Gallery. She illustrated the books A princesa que veio da lua, Queres namorar comigo? and Diário de um migrante, and was selected for the biennial Ilustrarte 09. She did the set design for the program É a vida Alvim, on the Q Channel and the shows O meu pai é um Homem-Pássaro and Diário de um migrante.
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Weight without Package: 0.06 kg
Length: 185 mm
The “Cacilheira” [Ferryboat] decided to recreate the connection between the two banks of the river Tagus. A whirlwind of going back and forth, on her trips to Trafaria to go to the beach, or in the daily rhythm to go to work between the port of Cacilhas and Cais do Sodré. That’s quite a river!
The sardine “Eléctrica 28” wanted to make the most charismatic route of Lisbon and convey the experiences of its inhabitants. But not only them, because nowadays there are more tourists than locals. From Estrela to Graça, including the Basílica da Estrela, the Chiado, the Sé, the viewpoints over the river Tagus and the Feira da Ladra, this sardine does not stop. It’s really electric!
This sardine conveys the festive spirit of a typical Lisbon quarter. Is a window of Alfama full of life, adorned with precept, ready to receive Lisbon festivities, the city’s most colorful nights.
Immersed in the diversity of cultures that have always inhabited the Lisbon quarter of Mouraria, one of the most traditional neighborhoods in the city, this sardine maintains its Portuguese identity with its tiles and bush basil pots, so typical of Lisbon.
A regular presence on the streets of big cities, the Taxi sardine is always ready to drive us to our destination. With different shapes and colors all over the world, here we made it black and green. And if the green light is on, just stretch out your arm for one more ride.
Originating from the best grape varieties, the Red Wine sardine, Bordallo Pinheiro harvest, goes well with any dish in Portuguese cuisine. With a peculiar aroma, an exquisite flavor, distinctive textures and color, it should be served at room temperature.
There are a thousand and one ways to cook cod, probably the most typical fare in traditional Portuguese cuisine. This big cod is being prepared for our much-loved recipe of boiled cod with potatoes, cabbage, chickpeas, carrots and eggs. With a good drizzle of olive oil, it will be ready to be served with a suitable red wine.