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 Asturias
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There are three major achievements
on the traditional Asturian menu which have reached the category
of gastronomic myths: the fabada, the cider and the Cabrales
cheese. And we should emphasise the fact that none of these
three items should be overlooked on a visit to Asturias.
The traveller will discover -in the first two cases- that
it is difficult to find a good version of both, outside of
the borders of the Asturian principality. The fabada requires
in addition to ability, certain specific ingredients, such
as that unique bean variant called the fabe and pork products
as they are prepared in this region. The cider, in turn,
needs to be poured in a special way in order to highlight
its most refreshing flavour.
But the Asturian gastronomy does not end here: the fish
and seafood would deserve, due to its variety and quality,
a much more extensive explanation than we have room for.
We are obliged to limit ourselves than to merely recommending
the most popular dishes -the sardines and the tuna- and under
no circumstances can we ignore the angler (called "pixin" in
Asturias), in any of its forms, together with a sea bream
and hake in cider. A recent recipe but at the same time deeply
rooted and highly recommended, combines the Asturian fabes
with the almeja clams. The trout and salmon are also cause
for pride among the Asturians. The salmon, prepared with
a touch of cider, is something truly exceptional. As for
the meat dishes, lacon (ham) is traditional along with the
pork sausage varieties. The chorizo sausage in cider is another
treat which will not disappoint the traveller's taste buds.
The sweets are varied: casadielles, tocinillos de cielo
(made with eggs and syrup), carbayones, frixuelos and the
well-known rice pudding, are the most outstanding of a generous
and refined repertoire. There is a great variety of cheeses,
from which the strong Cabrales cheese stands out. The quesu
de afuega el pitu is one of the Best varieties of fresh cheese.
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