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Flag of AsturiasAsturias - Dining

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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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