It’s an hearty bread. Usually it keeps some degree of sweetness so it goes well with just some butter but it can be a complement for any dish, from just vegetables (fava beans or sweetpeas are classics), any fatty fish (goes well with cod, sardines or mackarels) or roasted meat.

Just avoid dishes heavy on gravies. This bread shines when soaking the fat already present in the food, rendered by the cooking process.

The usual intro is caldo verde. I took a look at the article and whoever wrote it in english has shit for brains but you can get the gist of the thing.