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Think with your stomach

Ships bring in the best fish. The abundant livestock farms are the necessary basis for elaborating cheeses. The network of small gardens and farms is the main supplier of fruit and vegetables and the raw material used to make cider and wine. The food-processing industry combines innovation and tradition in its production processes.

A trip would never be complete without sitting down at a table to taste a fabada, an Asturian bean stew, a cachopo, Avilés sausage, hake skewers or stuffed onions.

Nor without tasting some rice pudding, frixuelos, Asturian crepes or marañuelas, sweet bread, from Luanco or Candás, the two towns that dispute the origin of the recipe.
Frixuelos (Asturian crepes), casadielles (a nut filled pastry) and rice pudding

We recommend...

Don't miss...
  • Cider Museum and visit to a cider press and tasting session.
  • Wine Museum and visit to the winery of the PDO Cangas wine and tasting session.
  • Cave-exhibition of the Cabrales chees and a visit to a cheese factory and tasting session.
  • Live auction in a fish market.
  • Don't forget to try: fabada, Asturian bean stew, onions stuffed with long finned tuna, rice pudding, casadiellas pastries, cachopo, hake or rape cooked in cider, Asturian stew with chorizo, pitu caleya chicken stew, spit-roasted beef or cabritu (goat).
  • Taste our delicacies in the restaurants of: Mesas de Asturias -Gastronomic Excellence - and "Sidrerías de Asturias"- Natural Quality-.
The quality its products has led to several recognitions. Six products of the Principality have received the Protected Designation of Origin (PDO) stamp: the cider, wine and the Cabrales, Gamonéu, Casín and Afeuga'l pitu cheeses. Other products have been marked with the Protected Geographical Indication (PGI) such as Asturian Beef and Chosco de Tineo, a smoked preserved sausage made from pork, and Los Beyos cheese and the Faba de Asturias, the Asturian white bean. Asturias also produces other high-quality ecologically certified food products including a selection of vegetables, pulses, the Gochu Asturcelta pig, the Xalda sheep and other products such as yoghurts, bread and jams.
The Asturian white bean

Visit a cave in Cabrales

Several producers open their caves to allow you to get to experience first-hand the spaces where the famous Cabrales cheese is cured. The Cabrales Foundation, in the village of Las Arenas, offers a 40-minute-long guided visit split into two parts. The first takes you into the cave where you can have a look around the rooms while listening to a detailed explanation of the elaboration process, from the moment the milk is collected until when it is decided that the cheese is ready. The second part consists of an audio-visual session providing you with additional information to complete the visit.

Cabrales cheese cave
Aware of the importance of these products, the Principality has created a guarantee mark called Alimentos del Paraíso Natural, which can include fresh products such as meat, fish or honey and other processed products such as cheese, jams and ready meals. The essential requirement for all these is quality, both of the product and the elaboration process, where appropriate. Products that currently have this stamp are cranberries, kiwis, honey, goat's cheese, cabbage rolls and carajitos, hazelnut biscuits.

Traditional cuisine
Gamonéu PDO cheese
The guisanderas are the guardians of tradition, a group of chefs and restaurant owners who take care of and promote traditional Asturian cuisine. The other face of excellence is represented by the Michelin-starred chefs, that have introduced innovations to Asturian cuisine.

The Principality has also created quality marks through which you can sample an ocean of flavours. "Mesas de Asturias" – Gastronomic Excellence category- has existed for several years. More recently the "Sidrerías de Asturias" - Natural Quality - was created, which is currently being developed.

Asturian cider bars
With his arm stretch up to the ceiling, he pours the liquid from a green bottle down the edge of wide glass, catching the splashes in a bucket below. The protagonist of the scene is the waiter serving cider, the Asturian drink par excellence. This is not an ethnographical representation. It's a gesture that is repeated daily in every cider bar. Cider is a fundamental part of Asturian gastronomy and culture. To understand it, you just need to try it. You have to experience the whole process, from the selection of the apple in the apple orchards to the fermentation process and the festival dedicated to the first tasting, called the espicha.

Pouring cider
More and more extraordinary events are being organised which allow you to smell and feel the atmosphere of the cider press. From the end of spring onwards, it's not uncommon to stumble upon a cider producer or waiter competition. Among the most prestigious are those of Nava, Villaviciosa and Gijón.

Signature cuisine

Advise on how to pour a "culete", a small amount of cider that is drunk at once

Get yourself into a comfortable position, with your back straight and legs slightly apart in line with your shoulders. Hold the base of the bottle firmly in your right hand. Hold the glass in your left hand, with the index finger and thumb around the glass and the middle finger below. Lift your arm holding the bottle straight above your head, with the tip in front of your forehead. Position the glass in line between your legs and keeping your eyes fixed on the glass, start to incline the bottle little by little, controlling the weight, until the liquid falls over the end of the glass. Guide the glass towards the flow of cider. Pour an amount just enough to be drank in one gulp, called a "culete".

Pouring cider
For those who prefer wine, the southwest is the place for you, home to the Cangas wine (PDO). The landscape is interspersed with terraces of vineyards located in the mountains. The founding of the Corias Monastery in 1032 helped boost wine production. Now, there is a new generation led by an association of producers and wine makers who have been awarded PDO recognition. The Grape Harvest Festival, in Autumn, is the perfect moment to try it.

Cangas PDO wine
In tasting boards, as a sauce accompanying meats or as a desert accompanied by an artisan cake: they say that Asturias is the most important cheese-making area in Europe. It is also called the land of more than 40 artisan cheeses, most of them matured in caves and cottages. The most well-known is Cabrales, cured in the caves of Picos de Europa. It received the PDO stamp in 1981. You can easily find it in markets around the world, from New York to Paris. It would almost be a crime not to try any one of its varieties.
Asturian cheeses