Page 105 - (DK Eyewitness) Travel Guide 2017 - Northern Spain

ASTURIAS AND C ANT ABRIA  103

Asturian Specialities

Asturian food is hearty, based on flavourful meat (especially bacon and sausage),
fresh fish, and very strong cheeses. Trout from mountain streams, as well as salmon
and cod caught in the sea, often feature on menus, and the Gijón region is famous
for its delicious sardines. Also popular are shellfish, particularly gooseneck barnacles,
lobster and shrimps. Fish and shellfish are among the ingredients of la caldereta (fish
stew). Flavour is further enhanced by the delicious local vegetables, such as peppers,
artichokes, lettuce and, above all, beans, which are used to make the traditional Asturian
fabada. High-quality milk enables the large-scale production of excellent cheeses, of
which there are over 40 varieties. But, above all, Asturias is famous for its cider (sidra) –
a mildly alcoholic drink that is used in many dishes, too.

The original
labels on the
bottles of cider
are a guarantee
of high quality
and traditional
production
methods; the
labels are
usually very
colourful and
bear attractive
images of fruit.
Cider is stored in wooden casks at the optimum tem­
perature of 9–10ºC (48–50ºF). Too low a tempera ture
will hinder the fermentation process; too high a
temperature will overly accelerate it; ideally, the
maturation process should take five to six months.
Fabada, a tasty, satis­
During Nava’s July fying dish, is made
Cider Festival, you from Asturian beans
can sample this drink (fabes) and various
while enjoying tradi­ meats, including
tional dancing and local sausage
Asturian folk songs. (chorizo), bacon
The cider is poured (tocino) and ham,
into a glass from a which infuse the
bottle held high beans with flavour.
above the head to
give it a fizzy head.

The Asturian village
of Llanos de Somerón Asturian cheese (queso asturiano),
is famous for its delicious made from cow’s, sheep’s and
mixed­blossom honey, goat’s milk, has a slightly strong,
produced from the pungent flavour and smell.
nectar of heather and The best known are cabrales
chestnut flowers. and taramundi.

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