GASTRONOMY

The Asturian gastronomy characterizes by the quality and purity of each ingredient, and by a patient and careful eleboración. For all this account with a magnificent pantry: The sea, the rivers, the kitchen garden and the mountain.

A gastronomy presided over by an almost universal trio: The stew, the cider and the cheese of Cabrales; to that an extensive cooking supply is added.

The stew, is the typical food par excellence. Besides the “stew of farm” (white string bean), blood sausages, garlic sausages, lacón and bacon are added. Also fabes with clams, hare or partridge are prepared.

Mention deserves “potes”, between which we can emphasize “pote Asturian” (fabes, cabbage, garlic sausage, lacón, potatoes,…), pote of castañes mayuques, or the typical soup of grelos of the municipality of Ibias.

One of the most typical plates of the marine kitchen, is the “small boiler of fish and seafood”.

Between our fish, we can mention pixin (it shaves), the hake of the thorn, the conger-eel, tuna, the sea bream, the sea bass, chopa, tiñosu, turbot or great salmonte among rocks. The rivers provide the criminal, the trout, the salmon and the lamprea to us; as well as more and more appreciated angula you laugh of them.

The meats roxas of cow and ox, are of excellent quality, and we will be able to taste good chuletón of calf culona, entrcot to the cabrales or estofado of ox, without forgetting to us “pitu of caleya” (village chicken, servant outdoors). Of hunting, in season, partridges, arceas (granted a scholarship), wild boar, corzo, rebeco, gamo, deer…

Separate chapter deserves cheeses craftsmen, made with goat or cow milk, or with two and up to three you milk different. Asturias count on the greater variety of cheeses craftsmen of all Europe, because each valley or mountain has its cheese: Cabrales, Pría, Purrua, Afuega `l pitu, Gamonedo, the Beyos, Casín and a long list of others.

Desserts: “them casadielles”, the frixuelos, the rice with milk, the cake of almond, charlota, the gijonian cake or carballones.