NaturalParadise - Turismo de Asturias

Transcripción

#NaturalParadise
#cider #cheeses #beans
#stoves #tasteasturias
DENMARK
UNITED KINGDOM
NETHERLANDS
GERMANY
BELGIUM
FRANCE
SWITZERLAND
PORTUGAL
AUSTRIA
PRINCIPALITY OF
ASTURIAS
SPAIN
BARCELONA
ITALY
MADRID
VALENCIA
SEVILLE
ALICANTE
PALMA DE MALLORCA
MALAGA
A
sturias is a land of sensations. It’s a
paradise which extends and spreads,
with rural and cosmopolitan essence at the
same time; a contain of elements which
mix beach and mountain together, with
avant-garde and pre-romantic touches,
innovating and jurasic.
Edit: SOCIEDAD PÚBLICA DE GESTIÓN Y PROMOCIÓN TURÍSTICA Y CULTURAL DEL PRINCIPADO DE ASTURIAS, SAU
Design: Paco Currás Diseñadores
Layout: Provoca Comunicación
Cartography: Intermapa
Texts: Sociedad Pública de Gestión y Promoción Turística y Cultural del Principado de Asturias, SAU, on texts
by David Fernández-Prada
Traslation: Emma María Rua Masón, Tradelia and Orchestra
Photography: Cover - Benedicto Santos, Arnaud Späni. Inside pages - Juanjo Arrojo, Noé Baranda, Joaquín Fanjul,
Club de Guisanderas, Kike Llamas, Archivo PCSL and own files
Printing: Imprenta Mundo
D.L.: AS-03153-2015
© CONSEJERÍA DE EMPLEO, INDUSTRIA Y TURISMO DEL PRINCIPADO DE ASTURIAS
DON’T THROW ME AWAY, RECYCLE ME!
Asturias is cooking, is a food extraction
which the land generously offers, it’s
survival of ancestral recipes and the
incorporation of modern creations that
maintain a common link with tradition:
the product respect. In the principality,
a complete cookery book is practised
which looks to the sea and observes
the mountain, which harmonizes with
protected cider and a certificated wine of
Cangas land.
The gastronomy quality of the region
has no doubt. We like to consume quality
products, which obliges to have an
atomization effort, with loyal competence,
and try to obtain that calf which graze
in the Peak of Europe or the bass that
weighted more than eight kilos and
that was captured in Cudillero. The food
and agriculture business has developed
a lot in the last years, improving the
hygienic-sanitary conditions, innovating
the presentation or packaging of their
elaborations and adapting them to the
visitor needs, avid to know the traceability
of their products, touch the cow, able to see
the milking, observe the junket, entry in the
maturing camera and finally try the food.
Asturias is in disposition to offer
enjoyment, knowledge, unimaginable
experiences adapted to each person, and
specially happiness. Be carried along with
these pages, and for sure you would like
to come and visit Asturias if you are not
here already, or start to live all the culinary
experiences which offer, if you have just
arrived. Choose … you have as many
options and the only you would need is
time. Things taste better when you know
them from their origins, when you talk with
its author, when the explanations are not
needed.
TAKE CARE OF
THE NATURAL PARADISE
#asturias #gastronomy
01
04 Cider and fabada : The well understood tradition
08 Fishes and seafood: Asturias, a region oriented
to the sea
13 Meats with distinction: the Asturian mountains
have their own ecosystem
17 Chopped: From heart tripes
19 Asturias, the country of the forty types of cheese
23 Ecology gastronomy: From the vegetable garden
to table
25 Divine land, land of wine
27 Through Asturias. Eating on the way
29 Only for good eaters: Sweet sensations
33 Asturias in the palate: Best of our kitchen
34 A raw material with origin denomination
36 Recipe: Tradition on the tablecloth
44 Interest festivals and gastronomic days
#NaturalParadise
#cider #cheeses #beans
#stoves #tasteasturias... (+)
02
03
Cider pouring
Testing of many bean variety
Cider and
Fabada
A
re the two region symbols. Their stories
are nearly parallel and in both cases
practically millenarian. Apple tree arrived to
Asturias through the Arabian, a few centuries
after the Greek adored the original liquid,
named Zythos, meanwhile the bean sailed
some centuries later from America, with an easy
and with an authority implantation.
We can affirm without a mistake that in
any place in the planet fabada tastes like does
here. The secret seems to be a conjunction of
factors so different as the warm whether, the
land rich in mineral salts, slow cooked, and the
peculiar characteristics of the Asturian water,
ideal to have an optimum result. The land is
so important that the lands rich in calcium give
harder skins and need of more cooking time,
because they act as a barrier and the heat takes
longer in passing through this natural mesh
and arrive to the interior.
04
THE FARM BEAN,
Even tough for comfort
and to generalize the
used name in order to
denominate the Asturian
fabada is the farm bean,
there are many varieties
in the zone, although
only the experts can
distinguish some of
them. They respond as
Xana, Xinara, Maximina
or Andecha, possibly the
ones that offer a better
result.
Dish of fabada
The well understood tradition
Faba Asturiana
(Asturian Pork and Bean Stew)
with specific designation
F
or more than twenty years, Faba Asturiana has come with a Protected
Geographical Indication (PGI), which certifies that it has been produced in
Asturias, ensures its quality and grants the seal of the Regulatory Council. It’s the
only way to guarantee that the bean is really Asturian. Is in the west, specially
between Luarca and Vegadeo, where most of the plantations are located.
Should have kidney shape, whitish colour, with no stains in the peel and
have at least two centimetre long. The peel should maintain intact after boiling,
with no skins, should be creamy, escaping from a flour texture. Best way to value
a bean is rubbing against the veil of the palate, as the touch will help us to
determinate its quality.
The ideal temperature are 4 degrees, with low humidity and, as far as
possible, in a crystal hermetic jar. A dry bean can resistance two years with
optimum conservation conditions. Avoid direct light helps for a long longevity.
It should be cooked on a low heat, but if it can be cooked on a charcoal stove,
all the better. The time it needs to cook will depend on the variety of faba bean,
but the standard cooking time is around one and a half hours.
SCARING THE BEANS EVERY
FEW TIME, I mean, by adding
cold water. They always have
to be totally covered by water.
To avoid partially the fat, the
compango (red sausage, bacon,
black pudding...) can be cooked
apart and add them in the last
minutes so they settle with the
beans.
05
CURIOSITY
In Asturias 40 million cider
bottles are elaborated, within the 80
cider wineries located in the region,
principally in the councils of Gijón,
Villaviciosa, Nava and Siero.
Asturias is the first spaning Cider
producer region.
Even though you can drink cider
in many countries, Asturias is the only
place where it is poured.
The 70% of the yearly production
is consumed within Asturias, which
means a average consumption of 50
litres by resident.
Only in Asturias more than 500
apple variety are counted.
(22 of them produce cider with
D.O.P).
The Cider is sold by bottles, no
by glasses.
Each `culin´has to be drank in one
go and with no settle (just poured)
Although today many cider bars
offer a glass by person, is normal to
share the glass.
Sidra Piñera (Caldones-Deva, Gijón). (+34) 985 335 054 /
(+34) 687 823 555 /
[email protected]; www.sidrapinera.es
Sidra Angelón (La Teyera, Nava). (+34) 985 716 943 /
(+34) 985 716 770 / [email protected];
www.sidraviudaangelonpomar.es
Sidra Fran (Lugones, Siero). (+34) 985 264 796 /
(+34) 985 260 074 / [email protected]; www.sidrafran.es
Sidra Quelo (Tiñana, Siero). (+34) 985 792 932 /
[email protected]; www.sidraquelo.com
Sidra Mayador (La Rasa, Villaviciosa). (+34) 985 890 197 /
[email protected]; www.mayador.com
Sidra El Gaitero (La Espuncia, Villaviciosa). (+34) 985 890 100 /
[email protected]; www.gaitero.com
Sidra Orizón (Orizón, Nava). (+34) 985 716 209 / (+34) 669
354 574 / [email protected]; www.sidraorizon.com
Llagar La Morena (Viella, Siero). (+34) 985 263 944 /
[email protected]; www.llagarlamorena.com
Different variety of cider
Verdinas beans
The green bean
An option that gains more strength is
the green bean, just harvest, that perfectly
admits to be frizzed and offers less break risk
during its cooking. There is a cooker trend
who defend the fresh bean with modern
dishes, as bean with seafood, with clam or
even with bull tail, but consider that the
dry bean is the best to elaborate the best
“fabada”. The beans can also be cooked with
partridge, with wild boar, with lobster, with
sea-urchin and even with squid, a pleasure
even to discover for many.
With the range of beans, some small
green ladies named “verdinas”. Delicate and
valued, have their key point in the Asturian
east and have captivated the best kitchens in
all the country. It’s principal difference is that
the bean has got a less size and it colour,
lightly greenish. Normally are accompanied
with lobster, crayfish, clam, going perfect
also with hunt.
06
Symbol of identity:
R
the Cider
egarding the cider, seems that the terms comes from the Greek `sikera´.
And this is now at first moment the wine was a drink for priests, the
cider was for hero and villain, because it was used to celebrate the war
victories. Estrabón offers the first written reference from the Asturian cider,
talking about their consumption about year 60 before Christ.
Until about ten years ago, in Asturias they knew the cider brand by its
cork, only place where it was made. After creation and labelling came, the
new expression ciders the Protected Origin Denomination (P.O.D) and the
quality general elevation.
The natural cider continues being the most important, poured with the
straight arm, so the fall is more abrupt and perfect the union.
This pour cider, the natural cider, is only one of the three types of cider
that the Protected Origin Denomination counts with, also, the natural new
expression and the sparkling.
But always surprising cider world give us many other options:
Cider of `duermuór sweet, ecological Cider, Ice Cider, Brut Cider...
A cider tasting,or a gastronomic menu with ciders are some of the
experiences that you will discover from the unknown cider.
Also visit some cider winery named `llagares´, name that has got in
Asturias where the cider is produced, and discover all the secrets of the
best cider wineries.
The centre of Asturias, and principally the Cider Region, offers a wide
option of accommodation, gastronomy and visits related to the Cider. And
for sure, when you visit a cider bar, ask for the Origin Denomination cider.
You will be supporting who look after their quality.
Recommended visits
(make reservation)
POMARADAS
Finca La Rionda (Tomón, Villaviciosa). (+34) 661 645 930 /
[email protected]; www.fincalarionda.com
El Romano Centro de Interpretación del Manzano y la Sidra
(Barrio Anteji, Llanes). (+34) 667 214 847 / (+34) 646 641 478 /
[email protected]; www.elromano.org
Llagar El Güelu (Pruvia de Abajo, Llanera). (+34) 677 433 957 /
(+34) 985 264 808
Finca La Barrea (Coru, Villaviciosa). (+34) 985 876 920 /
(+34) 609 481 280 / [email protected]
“LLAGARES” (CIDER WINERIES) P.O.D.
Sidra Cortina (Amandi, Villaviciosa). (+34) 985 893 200 /
(+34) 630 956 730 / [email protected]; www.sidracortina.com
Sidra Castañón (Quintueles, Villaviciosa). (+34) 985 894 576 /
(+34) 650 963 462 / [email protected]; www.sidracastanon.es
Sidra Menéndez (Fano, Gijón). (+34) 985 137 196 /
[email protected]; www. sidramenendez.es
Llagar Trabanco (LLavandera, Gijón). (+34) 985 136 462 /
(+34) 658 813 734 / [email protected];
www.universotrabanco.com
Sidra Acebal (Cabueñes, Gijón). (+34) 985 364 120 /
[email protected]
Sidra La Golpeya (Muño, Siero). (+34) 985 373 732
Llagar Fonciello (Siero). (+34) 985 740 724 /
[email protected]; www.sidrafonciello.com
OTHER “LLAGARES” (CIDER WINERIES)
Llagar Bernueces (Castiello de Bernueces, Gijón).
(+34) 985 131 188 / (+34) 669 369 977 /
[email protected]; www.llagarbernueces.com
Sidra Basilio (Arriondas, Parres). (+34) 628 613 600 /
(+34) 616 130 561/ [email protected]
Sidra Pomar (Villa, Nava). (+34) 985 716 770 /
[email protected];
www.sidrapomar.es
Fanjul (Tiñana, Siero). (+34) 985 985 155 /
[email protected]; www.sidrafanjul.es
Llagar Cabueñes (Cefontes, Gijón).
(+34) 669 860 598/ [email protected]
Llagar Contrueces (Gijón). (+34) 985 386 297 /
(+34) 689 571 084 / [email protected]
Llagar de Sidra Crespo (Sales, Colunga). (+34) 985 856 194 /
(+34) 679 579 755 / [email protected]
Llagar JR (Cabueñes, Gijón). (+34) 985 338 437 /
[email protected]; www.sidrajr.es
MUSEUMS
Cider Museum (Nava). (+34) 985 717 422 /
[email protected] / www.museodelasidra.com
INTEREST LINKS
Regulatory Authority for Asturias Cider P.O.D.
[email protected];
www.sidradeasturias.es
“La Ruta de la Sidra” (The Cider Route)
www.infogijon.info;
www.gijon.info/page/9954-ruta-de-la-sidra-gijon
“La Comarca de la Sidra” (The Cider District)
[email protected];
www.lacomarcadelasidra.es
www.asturiastourism.co.uk
07
Port of LLanes
T
raditionally the fish, like everything
in the zone, are cooked, but now
there are more people who prefer light
treatments which do not disrupt the
product, choosing specially the the grill,
although the steamed is also valid and
also to open the fishes and cooking them
on their back.
One of the principal reasons to visit
Asturias is their gastronomy, the visitor
likes specially the wide range of portions
and the good prices. These two premises
are given with the stews and with the fishes
and seafood, as here the portions are very
big.
There isn’t a principal star in the sea
life, but there is an emblematic fish, which
is the most catch, the hake. When it’s from
the Cantabrian and is cooked with love is
excellent. The hake trunk of four or five
centimetres thickness takes us to heaven,
you can have this feeling also with a good
hake nape. Apart from the hake, we have of
this quality the bass, sea bream, monkfish
or the popular bluegill, from the bream
family and very present in our coasts. We
also have to mention the turbot.
At the same time counts with the
distinguish red brean, which together with
San Martín (San Pedro), are more presents
in the Asturian tables. We have to mention
the sole, very elegant, but also the anchovy,
sardine, jurel and the mackerel. Other
animals which frequent our coasts are the
octopus, being the most demanded the
ones from the rocks, small and very tasty,
as the golondros.
08
ASTURIAS COUNTS
WITH MORE THAN
300 KILOMETRES OF
COASTAL and a very
important fishing fleet
that each day takes us to
the pleasures that the sea
offers, fresh, intact, ready
for its tasting.
Fishes and
seafood
Port of Luarca
Asturias, a region oriented to the sea
Red mullets and Salmons,
far relatives
I
f there is something which makes Asturias different are their rock fishes, these
second class which eat little shellfish. The only problem is that they have a lot of
bones, something which has been solved, for example in the case of the scorpion
fish, with a dish confection which is very popular in our kitchens, the scorpion
fish pie. Together with these kind we have the red mullets, which like very select
foods and which have a very tasty and nutritive meat.
Diving by the cliffs of our coasts can be an excellent option in order to explore
the seabed, a perfect plan to know these waters richness wealth and diversity.
Nothing have to do their relatives on colour and naming: the salmons,
authentic kings of the Asturias Rivers, protected and valued, which during the
spring take the rivers fighting against the current. You just have to visit the rivers
such as Sella, Cares or Narcea and have a walk by their edge observing the dense
nature and the cleanness of the rivers. Asturias is one of the not much places in
the world where the salmons come back each spring, after going over kilometres
from north to south, until they reach the higher parts of the river in order to give
new lives.
BONITOS ARE STILL BEEN FISHED
BY ROD, so their capture is all
an art, as its weight can pass the
hundred kilos.
Best way to cook them is with a
lightly grill, which permits to lightly
brown the white meat maintain
their juiciness.
Fish belly (Ventrisca) is the
name that they use in Asturias
while in the rest of Spain is called
Ventresca, both are recognised by
the Real Academic Dictionary.
Contain vitamins A, D and B and
help to reduce the cholesterol in
blood, as well as to reduce the risk
of having cardiovascular illness.
09
Crabs
How to differentiate male
from females
In the cider bars or bars there is always
discussion regarding if the males or the
females are better. Males are more powerful,
and more delicate females, what is sure is
that when they are pregnant, I mean full of
roe, have the guarantee that you will have a
very nice surprise with a very good meat.
Paradoxically, the most are evaluated
in the gastronomy world are the small
products, caviare and elvers.
The European ell breeding have
historically a place where to wind, San
Juan de la Arena. Each night, dozens of
lees fishers come our their homes with
little bulb and a net, where they will keep
trapped about 1.000 and 3.000 lees, I mean,
about 300 grams and a kilo of this coveted
banquet.
The lee is very slippery and fragile,
with vigorous eyes and transparent meat,
reaching prices over five hundred Euro the
kilo. If you like the challenges, you can go
with a less fisher all the night. Will be the
most hard experience, but at the day break
your face will show satisfaction.
10
WE CAN NOT FORGET TWO OF THE
PREFERRED ENTERTAINMENTS OF
THE ASTURIAN PEOPLE, the crab and
the winkle, which need of expertise
and attention but are an excellent
starter or a magnificent snack with the
company of a good bottle of cider.
The spider crab female has the
pincers smaller and the abdomen big,
being a exquisiteness if does comes
full of roe.
The female crab can be recognised
with a big abdomen also and rounded
than the male, which is triangular
and sharper. The female lobster has a
bigger size and is distinguished by a
fine membrane of hairs or filaments in
its shell terminations.
Summer products:
Fish belly and
squids
T
Dish of clams
Nice seafood
A world apart: the sea urchin
T
T
he seafood in Asturias has a justified fame, as the plankton
that inhabits the depths is the most variate. They live in clean
waters, and count with a orography which obliges the crusty to
move in order to obtain their next food.
Even though the lobster is one of the worldwide stars, the
generalize option in this region which has the first ranking position
is the (bugre) lobster, with more meat and tastier. Best time to
eat it, it’s with the summer beginning, after the crayfish and the
barnacle, and just the opposite happens for example with the
spider crab, each season starts in October and extends to April,
or the shrimp, which prefers the cold coming and the dates near
Christmas. Are also very popular the razor shell, buried in the sand,
are famous in the sea inlets of Eo, Navia and Villaviciosa and the
limpets (llámperes), which require a big effort to catch them in the
rocks and to take very attention on their cooking, as they are very
delicate and sensitive to get very hard.
he fish belly `ventrescaís limited
and valued, as is only formed by the
central part of the tuna. Is more greasy
and tasty, which increases from mid June
to end of July or begging of august, when
their meat has its full balance, extending
the season to October. Stuffed squid are
named this way due to the tool used for
their capture. Their size is small and each
exemplary is paid for more than a Euro the
piece. Are very elegant and delicate, a real
pleasure for the palate.
Sea urchin
hese animals with spins, very uncomfortable when we walk by the rocks, are
big unknowns. Greek and Romans used to catalogued them with the same
level as lobster and oysters. Their taste is the most sea representation. The iodine
and salt, have a concentrated taste and powerful. The sea urchin season starts in
October and extends to may, having its best time the first three months of the
year, when the product has all its expressibility.
For those who are not very scrupulous is the best first option, and if they can
be eaten just taken off the rock, will have a unique culinary first level experience.
The sea urchin have strong aroma and a peculiar sea taste. There are people
who prefer to eat them raw, having the maximum purity level, or some like to give
them a little cook, that should not be longer than a minute. For the ones who
discover this pleasure during their journey and get in love with these peculiar
roes, we recommend to buy them in a conserve, as they last perfectly a long time
and will give us a happiness at home, for example having them with a scrambled
eggs or over a fish. It’s a good gastronomic souvenir, that you can easily find in
most of the delicatessen shops.
11
LEGENDS
The bluegill and bream are the same. False. Bream has
transversal lines and a black point in the caudal fin. The red
brean is from the family of the red bream. True, but they
differentiate easily by the big eyes of the first. The red brean
or red brean have more quality.
The “rubiel” comes from the porgy. True is very similar to the
sea bream, typical from the South.
Shrimp is also known as crystal prawn. True because, even
though it’s read after cooking, it’s transparent really. The
seabass is a small size bass. True. And when they are bigger
they are named roballiza.
Meat with
distinction:
the asturian mountains have
their own ecosystem
Fishing market of Puerto de Vega
IT’S VERY DIFFICULT TO FIND A TERRITORY
in which, fishing in the sea, you can also
take the pleasure of mountains such
as Sierra del Sueve or Peaks of Europe,
and sitting in a viewpoint at more than
thousand altitude metres you can observe
the beaches, high and low tides.
Really there are only thirty minutes from
both landscapes, which generates very
beauty photographs.
Mountain range of Sueve
Live an experience
You can live a sensation that
produces to go to a direct fish
auction:
Fishing port of Lastres
(Colunga). (+34) 985 850 606 /
[email protected];
www. colunga.es
Puerto de Vega Fish Market
(Navia). (+34) 985 648 009 /
[email protected]
Aviles Fish Market
(Avilés). (+34) 985 544 325
(Turism Office) /
[email protected]
www.avilescomarca.info
Ribadesella Fish Market
(Ribadesella).
(+34) 985 860 038 /
[email protected]
www.ribadesella.es
12
And if you want to be more
original and ancestral:
Equipo A.T. (Adobadores Tarito)
Fishing port of Lastres (Store Las
Rederas) Nets Workshop
(Colunga). (+34) 625 586 268 /
[email protected]
Get to know Cantabrian seafood
in Cabo Peñas.
Shellfish Antromero Farm
(Gozón). (+34) 985 884 954 /
[email protected];
www. cetarea-antromero.com
Oysters from the Eo, the best kept
secret. Aquaculture on the Eo
(Castropol). (+34) 985 635 165 /
[email protected]; www.acueo.es
Keep the old fishing tradition
alive.Tinned Food “El Viejo
Pescador”
(Tapia de Casariego). (+34) 696 213 579 /
[email protected];
www. elviejopescador.es
T
he Asturian mountains have their own
ecosystem, a natural evolution in which
each element realizes its function without
any reaction either asking for anything. The
bees pollinate and permit the apple trees to
blossom, guaranteeing the Cider survival; the
cows liberate weed to the fields and leave
them spotless for its brilliant photography. And
therefore produce excellent meats and cheeses;
the forests give pure air and give shelter to wild
boars, roe deer and deers...
13
Pita Pinta
(Free Hen)
Sirloin calf
Quality and feed
safety
Regarding meat, Asturias is synonym
of quality and feed safety. The cows which
graze in our field belong to the Asturias
breed of the Mountain, the principal of
the named chestnut trunk of the Iberian
Peninsula, which is present in the region
for at least since the IV century. If you
want to corroborate this theory you only
have to visit Campa Torres in Gijón, a lovely
archaeological site where the cow bones
from this age were founded. It’s also well
valued and authorised the Asturian breed in
the valleys.
The Asturian meat is famous in all the
national territory. Many butchers from the
country show off the guarantee quality
and the logo presence of the Protected
Geographical Indication P.G.I. Asturian calf.
When we talk about cow meat, all
of us have in our minds the sirloin or the
fillet steak, but we forget that other twenty
different parts do exist in each animal,
many of them very tasty and cheaper, as the
topside silver side, stifle, the clod or the leg.
The two secrets of the successful
Asturian meat are that the breath pure air
and they fed from very nutritive and natural
pasture. If to this we add a supplementary
feeding based in cereal and leguminous
plants we obtain an excellent result, which
principal characteristic is a juicy and soft
texture. Calf are named when the exemplary
have at least under 12 months, and yearling
when its age is over the previous and does
not reach the 18 months, maximum age of
sacrifice.
14
S
imilar situation with the Pita Pinta (free hen), the
dalmata of the chickens, as does alternate white
with black stains. But now they result very original
colours, it was the hen that walked round the villages
some decades ago. The fight with the recovery of this
specie started in 1980 with the location of some of
these exemplary proceeding from Ribono (Mieres),
having today more than ten thousand Pitas Pintas
(free hens) in Asturias.
CURIOSITIES. GASTRONOMIC
VALUATION AUTHOCTONOUS
SPECIES
The good tripes should have a
jelly touch to be magnificent,
which can be notice when softly
touches the lips.
The free range chicken can not
be white, has to be reddish, or at
least, dark. The light colour are
synonym of a trick.
You can not compare the Asturian
meat with the denominated
bull or old cow, because while
one comes from animals with
twelve months, the second case
the age is increased in minimum
five times. The calf if elegance,
tenderness and juiciness, while
the old cow is powerful and
infiltrated grease. Are different
things.
The sheep and asturcelta pig
admit very well the macerate,
having a complex taste.
A free range chicken breast field
is a real delicatessen.
Xalda sheep
L
Couple of Asturcelta porks
Pitu de caleya
(Free range chicken)
I
s the region emblem, is the tables signor, which has moved
the conventional chickens to get positioned as the most
tasty, powerful and attractive of the many proposals do exist.
The secret is also their feeding with free movements, at
their age, which normally is about the twelve months, towards
four of most of the chickens, and to their red and muscled meat,
when they are cooked, is a feast you only have to take off the
bone.
It’s a pleasure by hidden places as Bulnes, with lovely
and sheer mountains, and to see the chickens running by the
caleyes, this is how we call in Asturias the narrow village roads.
Recovering species
El gochu asturcelta
ives also a sweet moment, although is fighting
to preserve the specie. In 1992 the breeder
Association of the Xalda sheep was created and from
then, you are obligated to mark the lambs after their
bearing. It is also prohibited their feeding from the
transgenic products, which is valid in order to be
admitted in the Arca de Slow Food, an international
movement which defends the traditional and natural
causes, and that to which also includes the asturcelta
pork.
A good part from the xaldas sheep are
concentrated in the east, and you will be observe
them when you get near Peaks of Europe. If what you
want is to try this peculiar meat, you will be able to
do this at one of the restaurants in Cangas de Onís.
Flock of Xalda sheeps
W
ill be in the following years a real surprise at national level. Has
qualities to triumph, multiple possibilities, that makes it shine
in any organoleptic tasting and many infiltrated greasy as the iberican
breed. The pig traditionally has always had infinity of dishes in the
Asturian cooking book and dozens of many different chopped, but
maybe the most emblematic dish will be the tripes, which are liked
small, with red sausage, pork shoulder, and a lightly spicy touch.
At the end of the nighties, you could hardly locate five exemplary
in Asturias of this breed with small eyes and long ears which failed
forward, which is the autochthonous of the region and now counts
a cabin which has more than 2.000 pieces. If you want to know these
peculiar animals, you only have to walk by the villages of Sariego, Grado,
Llanera or Tineo,where a big number of them do exist.
15
Chopped and adjacent
Hunt and bawl
When the autumn and the cold come,
some wonderful products appear as the
mushrooms or the chestnuts, and animals
that during the year have been unseen, come
out again to show their vitality.
This is the moment for roe deer,
chamois, wild boars and of course deers.
They start to populate the most selected
restaurants tables, and the temperature
descent helps to adore these firm meats
and with deep flavour. From November
to February each weekend gastronomic
journeys happens in honour to these hunting
pieces, but also adoring hares and rabbits,
and to esteemed birds such as maples and
grant holders. Asturias offers during the
year more than 300 gastronomic journeys
through all the territory, in all the councils,
becoming in one of the regions most culinary
in Spain.
In the last years, the desire to live
different experiences has permitted tourist
activities until now inconceivable, as listening
to the deer bawling. Some places do exist in
Asturias, from where you can contemplate
the magnanimous act of the male courting,
which rises its antlers and challenges the
rest of opponents. The Cider region and the
councils of Ponga, Caso, Sobrescobio and
Aller offer the tourist packages that every
year run out with a lot of advance.
16
IF A SABADIEGO APPEARS
TO YOU, DO NOT DOUBT IT
BUY ONE.
You can try it at home just
heating it lightly in the
microwave. It’s delicious.
We now get in the blood
territory and therefore the black
pudding, the sentimental chorizo
partner. The Asturian black
pudding is differentiated from
the rest due to its high content of
onion, as well as for the presence
of dewlap , that together with
salt, the pepper, blood, oregano
and garlic form this powerful
product.
Normally its scalded and you
have to leave it dry with smoke.
Counts with a near relative,
the moscancia (very similar to
morcilla), the principal difference
is that is needed to cook it, it is
not smoked, and has among their
ingredients bovine tallow.
Of heart tripe each region corner has its own
chopped
The east chopped.
Longaniza and
fariñon
I
Different types of chopped
Chosco, butiello y androya
T
he pass of the years has been marking difference and giving singularity to
products originally similar.
In Tineo, the chosco triumphed, an irregular chopped and with a lovely flavour
which each time has got more peak within the actual culinary panorama. Its principal
differential element is the incorporation of a minimum of 15% tongue, which sum
to the fillet offers an original and suggestive combination, which counts with the
Protected Geographic Indication. Admits its consumption by raw, even though the
normal is to cook it and accompany with potatoes and cabbage.
For far away from there, in Cangas de Narcea, the king is the butiello ( dish of
meat -stuffed) cousin of the botillo from León. Traditionally was made with the aim
to make the most of the rests that were left of the pork after doing the chorizo (spicy
sausage), which always have been the most valued. Which had bones, tail and some
ribs, although now they do incorporate some more superior parts.
The zone options are completed with the andota or androya (chopped made
from the pork), its a proposal that in the last years presents many options depending
on the maker, normally made from the all the fillet. Originally cuts where chopped
such as rabadal or rabadilla ( pope’s nose). Many of these were perfect unknown
chopped for the big public, due to its shortage as because they are only known in
a specific territory.
Red and black:
Chorizo, sabadiego, black
pudding and moscancia
T
he chorizo is made of small parts of different parts from the pork conveniently
marinated and seasoned, with the differential characteristic of containing
maybe more fat than others.
Each maker has its own tricks, and in order to be a `best seller´has to have the
correct combination of garlic, salt, sweet peeper, spicy pepper and oregano. There
are some chorizos which are presented in a brochette, you can find them with cider
or even hidden inside a piece of bread, names bollo preñao.
The Chorizo is the focus everywhere its presented, together with a fried egg
or over some pasta. Doesn’t happen the same with the sabadiego, which was
considered as a second option which nearly died. Only the effort of a village,
Noreña, and the tenacity of an association maintained and saved it. Its name comes
from their consumption moment, because was presented on the Saturdays of lent,
under the church support, not considering it sacrilege beyond its entity. Was made
of exceeding rests, with mince which were not used for the chopped, something
which has changed in the last years, being now valued by criticism and public.
n the other region, in the east and
specially in Llanes, the emberzau is very
present. Really it is not a chopped, but we
could mark it in a very near sector, as their
ingredients are very similar to the black
pudding, but with the difference that they
contain corn flour, also being covered with
cabbage. In other villages they called it
boroncho or even probe.
The other is pantrucu, which has
incorporated in its mixture stir egg with
more flour quantity to give it more
consistency, which give it a original touch.
The normal is to serve it together with
stews, but is more frequent to be serve as
own dishes. When does not have blood is
named pantruque or white pantrucu.
And in the centre of the region, in
Avilés, the queen in the longaniza, which is
boiled in the chickpea stock during many
hours. Has pork lean, fat, species, salt and
sugar. In the near council of Carreño they
also count with the head part, very similar
to the east proposals, but that are named by
fariñon. Also have its place the Asturian red
sausage, with a lot of fat and seasoned with
garlic and paprika. It’s thinner and smaller
size, but very tasty.
17
DIFFERENCES BETWEEN CHOPPED
AND SALTED
The first introduced is the tripe,
stuffed, while the second maintained
with their original product form.
Normally the chopped is cut into
pieces, while you work the salty full
piece.
The salt has more salt quantity
and they what they add it is different.
Typical “curadillo” of Cudillero
The country of
forty cheese
The cheese, as exception accompaniment
THERE ARE THOUSANDS OF WAYS TO
ENJOY THE CHEESE WORLD: visit a cave,
a cheese factory, a museum, participate
in a testing, or a gastronomic menu, visit
the market, or just ask for a cheese dish to
finish a lovely day in the nature of Asturias,
Where there is cheese there is mountain.
Recommended visits
Ecomuseo Ca l’Asturcón
(Argüero, Villaviciosa).
(+34) 985 999 001 /
[email protected];
www.asturcon-museo.com
Casa Jesusa
(Logrezana, Carreño).
(+34) 687 597 102 /
[email protected];
www.casajesusa.com
“La Madera” Country Hous
(San Pedro. Anes, Siero).
(+34) 985 876 497
[email protected];
www.caserialamadera.es
More suggestions at:
www.saboreandoasturias.org
or download the app
“Saboreando Asturias” available
for ios and android.
“La Casuca” Farm
(Argüelles, Siero).
(+34) 605 476 587
18
I
f we talk about wine and cider, we can not
leave talking about cheese, as exception
accompaniment.
The Asturian mountain pastures, irrigated
with plenty of rain which arrive to the sea,
feed a exceptional quality ranching, whose
milk is the raw material for a cheese festival.
Different types of asturian cheese
19
Cabrales Cheese
Activities
around the cheese
CHEESE FACTORIES P.O.D. AND P.G.I. (make reservations)
Endless variety
F
rom the cow, the sheep, goat, in many combinations, the variety never ends.
Asturias is considered the wider cheese mancha in Europe. Until the moment, four
varieties -Cabrales, Gamonéu, Casín and Afuega’l Pitu count with the Protected Origin
Denomination, but in a mil producer region, each of the 78 councils have something
to say regarding material.
If you like a lighter cheese we recommend you to discover more than 15 varieties
which are made in the council of Llanes: Vidiago, Pría, Porrúa, Bedón, Peña Tú…, or in
Abredo, Taramundi, Valdesano, Oscos, Jalón, produced in the biosphere reserve Oscos-Eo
and their environment.
If otherwise you prefer a strong personality, any of these known with Protected
Origin Denomination will win you: Cabrales the blue cheese by antonomasia, home
made produced in the council with has the same name-;Gamoneu-smoked in the cabins
before their maturity in a cave-; the Afuega’l Pitu cheese- in their varieties white or
reddish, depending if it does has paprika or not-, and Casin, with its particular elaboration
aligned with the moon, in the mountains of Redes, barely an hour from Oviedo, and
in the heart of the Natural park with the same name. For the most cheese lovers, it’s
worth it to try some of the most strange and difficult to find: cheeses as Urbiés, in
Mieres, the Xenestoso, from Cangas del Narcea, or Bota, from Quirós, are cheese with a
large tradition, excellent palate and very limited production, which makes them a very
appreciated treasure for the most experience gourmets.
20
Quesería La Borbolla (La Borbolla, Grado). (+34) 985 750 810 /
(+34) 686 865 822 / [email protected]
Ca Sanchu (Ambás, Grado). (+34) 985 752 222 / (+34) 686 865 822
[email protected]; www.casanchu.com
Quesos Artesanos Rebollín - Quesería Agrovaldes (La Espina,
Salas). (+34) 985 837 332 / [email protected]; www.rebollin.com
Rey Silo - Quesería Artesanal de Pravia (Pl. Salcedo, Pravia).
(+34) 664 277 482 / [email protected]; www.reysilo.es
L’Arbeyal (Margolles, Cangas de Onís). (+34) 651 477 650 /
[email protected]
Quesería d’Onao (Onao, Cangas de Onís). (+34) 647 517 474 /
[email protected]
Quesería Vega Ceñal (Cangas de Onís). (+34) 677 811 226 /
[email protected]
Quesería La Solana (Nieda, Cangas de Onís). (+34) 985 947 714 /
(+34) 659 292 882 / [email protected];
www.queserialasolana.es
Quesería Priédamu (Igena, Cangas de Onís). (+34) 679 558 838
Quesería SAT Vega de Ario (Benia de Onís, Onís).
(+34) 985 844 218 / [email protected]
Carmen Herrero Ballesteros (Tielve, Cabrales). (+34) 985 845 902 /
[email protected]
Francisco Bada (Tielve, Cabrales). (+34) 985 845 904
Ganadería Arangas (Cabrales). (+34) 659 378 601
Lucía Rodríguez Díaz (Oceño, Peñamellera Alta). (+34) 985 415 669
/ (+34) 626 223 729
Rogelio López (Sotres, Cabrales). (+34) 985 945 056
Vitorino López (Sotres, Cabrales). (+34) 985 945 018
Sat Quesería La Pandiella (Asiego, Cabrales). (+34) 985 845 308
Vicente Tolosa (Arenas, Cabrales). (+34) 985 846 647
Quesería Redes (Reciegos, Caso). (+34) 607 229 216 /
[email protected]; www.elquesocasin.com
Quesería El Viejo Mundo (Bueres, Caso). (+34) 630 111 220 /
[email protected]; www.facebook.com/ElViejoMundo
Quesería Ca Llechi (Pintueles, Piloña). (+34) 608 682 612 /
[email protected]; www.dopquesocasin.es
Quesería La Collada (Cirieño, Amieva). (+34) 985 944 657 /
[email protected]
Quesería Jaime (Vega Cien, Amieva). (+34) 985 944 723
Quesería La Corte (Tanes,Caso). (+34) 626 349 211 /
[email protected]
OTHER CHEESE FACTORIES (make reservations)
La Saregana (Miyares, Sariego). (+34) 985 748 489 /
(+34) 666 981 457 / www.lasaregana.es
Queso de Varé (San Martín de Anes, Siero). (+34) 985 920 779 /
[email protected]; www.quesosdevare.com
Queso Ovín (Ovín, Nava). (+34) 985 716 981 /
[email protected]; www.quesuovin.com
Sociedad Cooperativa Queso de Peñamellera
(Alles, Peñamellera Alta). (+34) 985 415 758 / (+34) 630 971 336 /
[email protected]; www.asturiassostenible.org
Quesería Bedón (Posada de LLanes, Llanes). (+34) 985 407 199 /
639 605 888 / [email protected]; www.queseriabedon.com
Los Caserinos (Maoxu, Villaviciosa). (+34) 659 144 426 /
[email protected] ; www.loscaserinos.com
MUSEUMS
Cueva-Exposición Queso de Cabrales (Arenas, Cabrales).
(+34) 985 846 702 / [email protected];
www.fundacioncabrales.com
Museo de la Lechería (La Foz, Morcín). (+34) 985 795 222 /
(+34) 985 795 461 / [email protected];
www.redmeda.com/ast/node/380
Aula del conocimiento del Queso Gamonedo.
(+34) 616 212 483 / [email protected];
www.destinopicosdeeuropa.com
OTHER ACTIVITIES
The cheese and cider route (Asiegu, Cabrales).
(+34) 985 845 001 / www.rutalquesuylasidra.com
Casa de la Montaña (Avín, Onís). (+34) 985 844 189 /
[email protected];
www.casadelamontana.com
The route of Pepin (Sirviella, Onís). (+34) 608 784 763 /
www.pepin.es
21
Ecology Gastronomy
From the vegetable garden to table
Grao Market
A
sturias is a region where practically everybody could sign
up to the zero kilometre philosophy. Any person could
get fed in Asturias just with ecological products, as you can find
from honey to eggs, going through spelt bread, cattle meat,
fruits and vegetables, milk, cheese and yoghurt, cider...
During the stay don’t forget to buy a lovely spelt bread,
a jar of honey (from heather, chestnut, eucalyptus, milflores)
or, if we are in the season, some lovely kiwis, blueberries,
raspberries.. Look at the stamp that the COPAE gives (Council
of the Organic Agricultural Production of the Principality of
Asturias), quality guarantee.
Visit the villages and villas markets, and the ecological and
crafts market of the second weekend of each month in Gijón.
In them you will be able to find the best from the field with
best prices.
22
VEGETABLE GARDENS TO WALK AND BUY
El Malaín (San Justo, Villaviciosa). (+34) 985 899 034 /
(+34) 616 780 906 / [email protected];
www.elmalain.es
El Noceu (La Cuesta, Sariego). (+34) 985 748 470 /
(+34) 660 981 104 / [email protected]; www.elnoceu.es
Los Arándanos (Almallos, Taramundi).
(+34) 985 552 014 / (+34) 665 836 223 /
[email protected];
www.losarandanos.com
Gijón Ecological and craft market (Gijón).
(+34) 628 200 520 / [email protected];
www.ecologicoartesano.com
Finca el Cabillón (Cabillón, Tapia de Casariego).
(+34) 985 628 192 / [email protected];
www.fundacionedes.org/centro-especial-empleo
Fabas la Estela (Coaña). (+34) 653 236 028 /
[email protected]; www.fabaslaestela.com
23
Vineyard of Cangas quality wine
Recommended visits
WINERIES FROM CANGAS QUALITY WINE (MAKE RESERVATIONS)
Bodega Antón Chicote (Limés, Cangas del Narcea). (+34) 985 810 934 /
(+34) 637 867 569 / [email protected]; www.antonchicote.com
Bodegas Chacón Buelta (Cerredo, Degaña). (+34) 985 818 190 /
(+34) 637 867 569 / [email protected]
Bodega Monasterio de Corias (Corias, Cangas del Narcea).
(+34) 985 810 493 / [email protected];
www.monasteriodecorias.es
Bodega Vidas (El Carrascal, Obanca). (+34) 626 754 225 /
[email protected]; www.bodegavidas.com
Bodegas Vitheras (Obanca, Cangas del Narcea). (+34) 676 921 948 /
[email protected]
OTHER WINERIES (MAKE RESERVATIONS)
Bodega Dominio del Urogallo (Cangas del Narcea). (+34) 626 568 238 /
(+34) 659 277 277 / [email protected];
www.dominiodelurogallo.com
Bodegas Obanca (Obanca, Cangas del Narcea). (+34) 985 811 539 /
(+34) 626 956 571 / [email protected]; www.obanca.com
MUSEUMS
Museo del Vino de Cangas (Barrio de Santiso, Cangas del Narcea).
(+34) 984 497 009 / (+34) 680 148 012 / www.museovinocangas.com
INTEREST LINKS
www.vinosdeasturias.es
www.fuentesdelnarcea.com
www.asturiastourism.co.uk
24
Divine land
Land of wine
Cangas Quality Wine
P.O.D CANGAS
Cangas Quality Wine
A
part from discovering the most unknown Asturias, a paradise for hiking, the
mountain bicycle, flora and fauna observation, hunting and fishing, you can
visit any of the wineries which have recover this tradition, and enjoy a testing of
these singular stocks in their production location.
The wine of Cangas is a young wine, with low proof, light and appreciated by the
taste. Diferent kind of wines can be done by the authorised varieties, Mencía, Albarín
Negro, Verdejo Tinto, Carrasquín Tinto, Picapoll Blanco, Albillo, and Albarín Blanco,
some autochthonous, other adapted with the pass of the time and all of them part of
the singularity of this stock `Cangas Quality Wine´, to which own personality is given.
The wine museum and the own wineries give unique tradition in Asturias,
offering guided visits and testing in which the `cachu´has to be present, a wooden
cup in which you drink the wine in this land.
The rural tourism accommodation of es Fuentes del Narcea, Degaña e Ibias
Natural Park offer exceptional offers to discover this unknown region.
NEARLY ANYBODY KNOWS THAT
ASTURIAS PRODUCES WINE.
In any case in the Asturian South
West lands, between the dense
forest of Muniellos and the Fuentes
del Narcea, Degaña e Ibias Natural
Park, exists a viticulture which
overcomes from the medieval age.
25
View of Cudillero
T
he denominated coast route permits you to
know multiple places of the region, at the
same time you meet lovely places for eating and
restaurants where to stop on the way.
Even do in the Middles ages everything
was harder, even then the inns and kitchen
proliferated and the peregrines recover energy,
because if there is a constant maintained in
Asturias the last centuries, is that taste of the
good eating and the conversing around the
table. There isn’t any diet for the peregrines, but
in the past who decide to increase the spirituality
in the way they nourish the best on the way.
If we get into Asturias by the east, what
would be the most normal if we are doing
the Walk to Santiago, we have many different
options to realize our first stop, in places so
different as Tresgrandas, Mestas de Con, Llanes,
Cangas de Onís, Ribadesella or Villamayor. If we
continue the coast we arrive to Caravia, where
we can take some food lying down in the fine
sand of Morís, enjoy the traditional dishes with
the view of Sierra del Sueve, or discover the old
rural routes.
26
CAMINO DE SANTIAGO
OFFERS MANY
ALTERNATIVES ON THE
WAY BY ASTURIAS.
Even thought there are
many options to reach
Compostela through other
regions, the one that goes
by the Principality is very
exciting.
Through
Asturias
Festival of the rice with milk
By the road. Eating on the way
B
y this way we will arrive to the Cider Region, where is easy to understand why this
product is the principal actor of the menus, being in many cases fishes with cider, in
others, apple cakes, having all of them a marked local character. The first gastronomic point
is this part is the track to Lastres.
The track will permit us know know deeply the region. For the shell bearer to any other
visitor will be very welcome, and they will always have the best indications, they will always
have a piece of bread and chopped to take to their mouths, being some houses open in
order to help them in what they need.
We can continue by the coast and reach Tazones, a fishing port with incredible beauty
and after Venta de las Ranas, or make a trip by the interior until reaching Torazo, an ideal
place for calm and resting with counts with some fantastic views, located near Santolaya,
with some spectacular rural houses which surround the zone or go to Viñón to admire
the church of San Julián, perfect example of transition between the pre romantic and
the romantic.
A few kilometres we find the region of Nora, with gastronomic presence in Pola de
Siero and their surrounds, Noreña, Colloto and Posada de Llanera. If we continue by the
coast we arrive to Gijón.
NOREÑA IS THE MOST SMALL
COUNCIL IN THE REGION AND
AT THE SAME TIME ONE OF
THE MOST PROSPEROUS AND
GASTRONOMIC.
All their festivals are linked
with the good eating and their
parishioners have done a lot to
maintain the butcher character
of the villa.
27
Terraces in Cimadevilla (Gijón)
Only for good eaters:
Sweet sensations
B
y the geographic centre of the region the itinerary which
comes as a branch from León, going through Lena and
Mieres, which presents also some gastronomic options in
Langro, Felechosa and Morcín, and that ends up in Oviedo.
From here we will continue by the interior, direction to
Las Regueras, where we will have some places to regale and
recover our effort.
We wil have the possibility to recover energy in Proaza,
Teverga, Grado, Candamo and Belmonte de Miranda, towns
which form part of Camin Real of Mesa, an old road of the pre
romantic ages that goes by ten councils.
If our option is to continue by the coast, would be
interesting to get near one of the most septentrional points
of the country, Cabo Peñas, a promontory surrounded with
precipitous cliffs that will leave you open-mouthed, and which
sea fragrance will awake your appetite, that you will be able
to satisfy in Luanco.
Our next destination will be Avilés, Muros de Nalón, Pravia
and Soto del Barco will take us to Bajo Nalón, a very landscape
village and full of many possibilities of active tourism.
The Vaqueira region will take us towards Galicia, therefore
by the coast as by the interior, finding on the way inns and
restaurants in Tineo, Salas, Cudillero and Luarca. This villa is one
of the principal fishing ports in Asturias, so it’s not strange to
find Aula del mar located in it. It is algo the origen town of a
illustrious nobel prize winner, Severo Ochoa.
After passing Navia and Tapia de Casariego, where we
can enjoy a excellent marine cooking, we will day goodbye
to Asturias passing through the council of Vegadeo, unless
we would like to hurry our presence in the principality and
go to Taramundi, San Tirso de Abres o Santa Eulalia de Oscos.
It’s obvious that the peregrines in particular and the hikers
in general do not any problem is finding nice and attractive
foods. You only have to obtain a guide map or a internet
connection in order to have directions and phone numbers.
Or be carried along the tracks of Asturias. They all take you to
a good restaurant.
28
Asturias, high level confectioners
THEY SAY THAT HAPPINESS OF THE
ASTURIAN PEOPLE it’s due to the high
sugar levels. It can be possible, but
we have to thank this high level to the
confectioners that historically have
woken up every day first time in the
morning during many years to prepare
some of the best sweets in the country.
Variety of asturian confectionery
T
he sweet shops concentration is such
that actually two hundred sweet shops
are accounted, more than half of them are in
Gijón and Oviedo, where many masters exist,
that in the last years have been reinforced by
the appearing of emerging figures with creative
ideas, which have come to contemplate a very
attractive and visual panorama.
29
Lovely casadiellas
Delicious food
I
A region of great
confectioners
The Asturian confectioners have been
traditionally from Asturias, they taught
from one to others, without going through
any training school. At the same time big
confectioners do exist, the region counts
with good ice-cream sellers, which continue
elaborating their own flavours and that are
part of the sweet world.
The casadielles are a wheat flour mass
fried and filled with walnut, sugar and
in most of the cases with anisette. Their
popularity is unquestionable and each year
new version appear.
And therefore the chocolate is
very used, in bonbons, cakes, sweets
and innovating creations. The cacao
consumption has always been high in
Asturias, as it’s proven a century ago El
Musel was the country port where most
cacao did was unloaded, coming from
America, stacking tones of sacks on the
docks.
The most settled fruit in the region, the
apple, also takes place to many desserts,
among the the roasted apples are very
known, the cider cakes and the apple cakes,
or the dulcineas, almond and hazelnuts big
size biscuits, a delicious for the palate.
We can not forget the cheese cakes,
which have many versions as cookers
do exist, the almond cake, milhojas,
borrachinos, cheese sponge and la barreña,
which is a cottage cheese made by Afuega´l
pitu cheese. In autumn fig and chestnut
desserts are popular, and in Carnival the
frixuelos, which are sweet crepes, that
today can be filled with cream, chocolate,
nougat candy ice-cream and dozen of more
proposals.
30
THE RICE WITH MILK counts with
an original festival on its honour,
each month of may is celebrated in
the town of Eulalia de Cabranes.
The popular personalities have given
the name to sweet creations such
as Letizias in honour of the Princess
of Asturias or the Niemeyitas as
homage to Oscar Niemeyer.
Scorched of rice and milk
The secret is the
raw material
Gijonesa cake, charlota,
princesitas y marañuelas
R
I
eally most of the desserts are made by not very much ingredients,
they just need eggs, yeast, sugar and flour, that depending on
the different percentages used take place to totally different sweets.
These sweets in occasions are complemented by the presence of
dry fruit, cream, butter or chocolate covering.
The first secret of the successful pastry chef is to use good raw
materials. Asturias counts with very typical sweets, associated to the
different villages and town, as the carbayón, an almond cake with a
base of pastry and a final a coat of yolk and syrup created in 1924 due
to the first edition of the Feria Internacional de Muestras. Although with
different flavour and finalisation, have their origin in bartolos, which
is a typical almond cake which is very famous in mining areas. But if
we have an emblematic cake from Oviedo, with fine chocolate and
almond laminates are moscovitas.
f we talk about biscuits we can not forget the
council of Salas and their famous carajitos del
professor, tasty hazel paste which are nearly to
become a century.
Navia shows off with the venera, an
attractive almond cake which name for
some comes from the `dies veneris´, which
means friday, while others consider that it’s an
adaptation of the word viera which illuminates
the Camino de Santiago.
The council of Aller has the Panchón,
bread crumbs intertwined with butter and
sugar or honey. For those which are specially
greedy, i mean very sweety, in Grado you can
find some of the best tocinillos of the country.
But we can’t forget the importance of
the homes in Asturias, because many desserts
hve been made during years in the coal stove,
rolling pin or by wooden handmade spoon as
does happens with the emblematic desserts
as `casadiellesánd the rice with milk. But their
invention did not take place in Asturias, the rice
with milk has become one of the best finals of
any dinner in our region. And for those who do
not like rice, nothing best that the fried milk,
that when the coated is fine it’s a exquisite. The
milk is present in the picatostes or torrijas, years
ago was a survival diner with the bread from th
day before soaked with the white liquid.
Carajitos del profesor
n the coast the Gijonesa cake triumphs, an almond praline made with sugar
glass, almonds and eggs yolk, to which we add butter, whipped cream, two
capes of fine sponge cake and sugar to toast the superior part. Not leaving Gijón
we also find the Charlota cake, even though it’s a very known local cake, really
it’s an evolution of the imported recipe to the town of a Austrian confectioner.
The charlota is composed of a base of sponge cake, a junket cream made
by milk, eggs, liquid cream and sugar, which has a nougat candy praline inside,
and which is crown with a chocolate fined cape adorned with sugar cherry coat .
The triumvirate from Gijón are closed with the Princesitas, little delicatessen
bites which dazzle to autochthonous and to foreign.
Candás and Luanco count with their marañuelas, a normal biscuit with
important dimensions made by butter, eggs, flour, sugar, anisette and lemon
grated rind, which has a third version in Avilés, where we have bollo de pascua, a
sponge cake that the god fathers give to their godson after the bunch reception.
31
Stars in our
cooking
A
re the most known, with the title of the famous Michelin
stars. Are the advanced of restorers with character and
of new generation, that are making a higher level cookery in
Asturias.
Nacho Manzano from “Casa Marcial” restaurant.
www.casamarcial.com
Pedro and Marcos Moran from “Casa Gerardo” restaurant.
www.restaurantecasagerardo.com
Isaac Loya from “El Real Balneario de Salinas” restaurant.
www.realbalneario.com
Jose Manuel Campoviejo from “El Corral del Indiano”
www.elcorraldelindianu.com
Gonzalo Pañeda and Antonio Pérez from “AUGA”
restaurant. www.restauranteauga.com
Nacho and Esther Manzano from “La Salgar” restaurant.
www.lasalgar.es
Jaime Uz from “Arbidel” restaurant.
www.arbidel.com
Ricardo González from “El Retiro” restaurant.
www.elretirollanes.es
Cookers club
A
group of restorers maintain alive the home
made cooking tradition, as well as the
collections and spreading of recipes which form
part of our gastronomic history.
www.clubdeguisanderas.com
32
Asturias in
the palate
The best of our cooking
“Mesas de Asturias”-Gastronomic Excellence33 restaurants joined with a common determination
U
nder this quality brand we have the best of our cookery forty
one- restaurants in all Asturias, joined with a common determination: the
love to our cookery from the land. In “Mesas de Asturias” quality brand you will
find everything: traditional cookery, home-made cooking by author, Michelin
stars, slow food or zero kilometre... But over all you will find raw material our
products, quality Asturian products, traditional recipes, seasoned with personal
creativity, and a group of professionals ready to introduce you in the secrets
of our cookery. Most of them have a kind of tasting menu, and always will be
available to advice you with the best of the local market.
In your journey to Asturias, always try to find restaurants with the distinctive
of “Mesas de Asturias”. There is always one near, ready to offer you the best of
our land.
THE JOURNEY BY ASTURIAS
finishes always with a
unforgettable gastronomic
experience, by any is the reason
for coming. In each village you
can either find a restaurant to
enjoy our traditional recipes made
made the land raw materials.
Herewith, in any case give you
some suggestions if what you
want is to have the pleasure of the
gastronomic lovely experience.
33
A raw material with a designation of origin
P.O.D’s and P.G.I.’s of Asturias
CASÍN CHEESE
D.O.P. (P.O.D)
Caso, Sobrescobio and Piloña.
Protected Designation of Origin “Queso Casín”
Mª Ángeles Álvarez Martínez
Agroturismo Reciego, Campo de Caso
Phone: (+34) 985 608 068 /
www.dopquesocasin.es; [email protected]
CABRALES CHEESE
D.O.P. (P.O.D)
Cabrales and Peñamellera Alta.
P.O.D. Council. “Cabrales”
Main road s/n. Carreña - 33555 - Cabrales
Phone: (+34) 985 845 335 / Fax: (+34) 985 845 130 /
www.quesocabrales.org; [email protected]
COUNCIL FOR ORGANIC AGRICULTURAL
PRODUCTION
Council for organic agricultural production (COPAE)
Avda. Prudencio González, nº 81
33424 - Posada de Llanera
Phone: (+34) 985 773 558 / Fax: (+34) 985 772 205 /
www.copaeastur.org; [email protected]
34
LOS BEYOS CHEESE
I.G.P (P.G.I.)
Amieva and Ponga
AFUEGA’L PITU CHEESE
D.O.P. (P.O.D)
Morcín, Riosa, Santo Adriano, Grado, Salas, Pravia, Tineo,
Belmonte, Cudillero, Candamo, Las Regueras, Muros del Nalón
and Soto del Barco
P.O.D. Council “Afuega’l Pitu”
Polígono de Silvota, parcela 96 - 33192 - Llanera
Phone: (+34) 985 264 200 /
www.doafuegalpitu.com; [email protected]
GAMONÉU CHEESE
D.O.P (P.O.D)
Onís and Cangas de Onís
P.O.D Council “Gamonéu”
Onís Town Hall. Ground floor - 33556 - Benia de Onís
Phone: (+34) 985 844 005 / Fax: (+34) 985 844 230 /
www.dopgamoneu.com; [email protected]
ASTURIAN CIDER
D.O.P (P.O.D)
All Asturias
P.O.D. Council “Sidra de Asturias”
San Juan de Capistrano. C/ Asturias - 33300 - Villaviciosa
Phone: (+34) 985 893 208 / Fax: (+34) 985 893 170 /
www.sidradeasturias.es ; [email protected]
CHOSCO OF TINEO
I.G.P. (P.G.I.)
Tineo, Allande, Belmonte de Miranda, Cangas del Narcea, Salas,
Somiedo, Valdés and Villayón
Protected Geography Indication “Chosco de Tineo “
Phone: (+34) 985 800 174 / Fax: (+34) 985 800 674
[email protected]
ASTURIAN FABADA
I.G.P. (P.G.I.)
All Asturias
P.G.I. Council “Faba Asturiana”
Vivero de empresas La Cardosa - 33820 - Grado
Phone: (+34) 985 751 800 /
www.faba-asturiana.org; [email protected]
P.O.D CANGAS - CANGAS QUALITY WINE
D.O.P (P.O.D)
Allande, Cangas del Narcea, Degaña, Grandas de Salime,
Ibias, Illano and Pesoz, since January 2007, the geographical
area of the designation is extended with the inclusion of
some areas of Tineo
“Vino de Calidad de Cangas” Association
Office nº 9 - Business center - Obanca industrial park.
33800 - Cangas del Narcea.
Phone and Fax: (+34) 985 811 177 /
www.vinosdeasturias.es;
[email protected]
ASTURIAN CALF
I.G.P (P.G.I.)
All Asturias
P.G.I. Council “Ternera Asturiana “
Venta de la Uña, s/n (Cattle market) - 33510 - Pola de Siero
Phone: (+34) 985 725 777 / Fax: (+34) 985 725 767 /
www.terneraasturiana.org; [email protected]
35
Fabada asturiana
NOTES
Cooking time
60 minutes
Ready in
60 minutes
INGREDIENTS FOR
FOUR PEOPLE:
•500 g Fabes de la Granja
(Asturian white beans)
•2 chorizo sausages
•2 black puddings
•1 piece of pork shoulder
•1 piece of pancetta
•1 piece of meat (pork
leg, ear, rib...)
•Salt (to taste)
•1 packet of saffron
strands
Difficulty level
Low
PREPARATION:
1. Leave the beans to soak overnight. Change the water and
cover them.
2. Add all of the meat (chorizo, black pudding, pork shoulder,
pancetta...) and leave to boil until the beans are tender. Every
now and again, remove the foam that forms during cooking.
3. If the water boils off, add some more, making sure that it is
cold. Add salt to taste.
4. At the end, you can add some fried garlic and paprika.
The cooking time is only
an estimate because the
composition and hardness
of the water significantly
influences the time needed to
prepare a bean stew.
Beans in general have a special
relationship with water and
every cook should know the
water from their area and
experiment with cooking times.
The advantage of bean stew
compared to other dishes
is that because it is cooked
on a low heat, a few extra
minutes will never do it any
harm. Therefore, the main
recommendation is to be
patient.
Recipe
Tradition on the tablecloth
O
ne can see the devotion to the palate
because practically everything in this
land is celebrated, commemorated or enjoyed
around a table covered with a tablecloth. The
recipe book is extensive as it contains all the
raw materials from the rich Asturian pantry.
Recipes courtesy of the
Guisanderas Club
Vegetables, greens, cereals, meat, fish, seafood, cheese and fruit are combined and left
to cook slowly on the stoves. This is when the
alchemy of the Asturian recipe book reaches its
splendour, and from these creations we obtain
incredible pleasure, being good for both our
palate and our soul.
instructions to prepare some of the most delicious, tasty and classic recipes from Asturias:
Fabada Asturiana
Pote asturiano (Asturian casserole)
Cachopo
Monkfish (Pixín) in Cider
Tortos
Rice pudding
Frixuelos (crepes)
So get down to work, have a go and you too
can cook up the essence of Asturia ... Here are
36
37
Pote asturiano (Asturian casserole)
Cachopo
Preparation
10 minutes
Cooking time
15 minutes
Ready in
25 minutes
Difficulty level
Medium
INGREDIENTS FOR FOUR
PEOPLE:
For the cachopo:
•4 veal fillets (butterfly cut)
•4 slices of ham
•4 slices of La Collada blue
cheese or similar
•4 piquillo peppers
•Salt (to taste)
•Olive oil
For the coating:
•Egg
•Breadcrumbs
•Flour
NOTES
PREPARATION:
1. Add salt and pepper (to taste) to the fillets, open them and fill them
one at a time with a slice of ham, a slice of cheese and the open
piquillo pepper. When finished, close them over.
2. In one bowl, beat the egg, in another place a little flour and in
another the breadcrumbs. Dip the fillets (cachopos) in the flour, egg
and breadcrumbs in turn, pressing the edges together to seal them
well so that when fried, the cheese does not come out. Prepare the
remaining fillets in the same way.
3. Heat plenty of oil in a pan, so that the fillets are well covered when
fried. Fry the fillets (cachopos), ensuring that the oil is very hot so
that they brown on the outside but remain juicy on the inside.
4. Remove them from the pan, drain them on kitchen paper and the
cachopos are ready.
5. Serve them with chips and some roast peppers. Or with a lettuce
and tomato salad.
The filling can be changed to suit the diner’s
taste, there are a wide variety of options such as
cured beef and goat’s cheese, mushrooms, etc...
Cooking time
45 minutes
Ready in
105 minutes
Difficulty level
Medium - Low
PEOPLE:
•500 g Fabes de la Granja
(Asturian white beans)
•3 black puddings
•2 chorizo sausages
•100 g bacon
•400 g pork shoulder
•500 g potatoes
•2 handfuls of collard
greens
•2 garlic cloves
•Sweet paprika
•Extra virgin olive oil
•Salt (to taste)
PREPARATION:
1. On the day before cooking, leave the beans to soak overnight.
2. The following day, boil all the ingredients together, except for
the vegetables which are cooked separately.
3. Fill another pot with water and when it is boiling, add the
chopped collard greens and blanch them. Remove them and
leave them to drain.
4. Next, dice the potatoes. Add the collard greens to the pot,
add salt to taste and leave to cook on a medium heat until
the collard greens are tender (between one and a half hours
and two hours). Half way through the cooking, add the
potatoes and mix the vegetables.
5. Fry the garlic cloves (cut in half ), olive oil and paprika and add
to the pot. Leave to stand for one hour.
38
39
Monkfish (Pixín) in Cider
Preparation
15 minutes
Cooking time
25 minutes
Ready in
40 minutes
PEOPLE:
•1300 g monkfish (blackbellied)
•2 garlic cloves (small)
•1 onion (small)
•Olive oil
•Flour
•Parsley (to taste)
•Salt (to taste)
•Stock (made with the
head of the monkfish)
•Natural cider
Difficulty level
Medium
Tortos
NOTES
PREPARATION:
“Tortos” are a great
accompaniment for many
dishes, they can be served with
Cabrales cheese, ratatouille, black
pudding, etc... whatever your
imagination can come up with.
Monkfish Stock
1. Prepare the monkfish, firstly removing the head which we will use to make
the stock. Cut up the rest of the body and set to one side.
2. Cook the monkfish head in water with salt for a few minutes, then take it off
the heat and keep the stock for use when preparing the monkfish in cider,
removing the head first.
Monkfish in cider
1. In a casserole dish, heat the oil, add the chopped garlic and when it starts to
brown, add the chopped onion and leave everything to soften.
2. Once softened, add a teaspoon of flour (very little), stir it in then add the
cider and stock.
3. To this dish, add the chopped monkfish, salt and parsley. Leave it to simmer
on a low heat for 20 minutes and it is ready.
4. When plating up, place the monkfish pieces in the centre and the cider sauce
around them. A garnish can be added, but we will leave that to your liking.
NOTES
As a garnish, you could
add sliced potato.
You could also add a
cayenne pepper to
make it a bit spicier..
but this is of course
optional.
PEOPLE:
•250 g cornflour
•60 g flour
•Salt (to taste)
•250 ml water
•Olive oil
•4 eggs (or more depending
to your taste)
•Chorizo sausage meat
•Cheese (Cabrales or La Peral)
Preparation
20 minutes
Cooking time
30 minutes
Ready in
50 minutes
Difficulty level
Medium
PREPARATION:
1. Place the two types of flour and salt into
a bowl. As the cornflour does not contain
gluten, add a little wheat flour to make
kneading easier. It can be made without
wheat flour, but it will be more difficult
to work with.
2. Heat the water until it is lukewarm then
gradually add it to the mixture. The
dough must be kneaded until it is moist
and sticks to your hands. If you add too
much water, correct this by adding more
cornflour.
3. Once the dough is ready, form it into a ball
and leave it to rest in a bowl with a cloth
over the top. As it does not contain yeast
it does not require time to prove, since it
will not rise, but you can leave it to rest
for around 20 minutes.
4. Place a tea towel on the working surface,
forming a triangle by using half of the
cloth.
40
5. Create dough balls of the desired size,
preferably small, and place each ball on
the edge of the cloth.
6. Fold the other half of the cloth over the
dough balls and tap them lightly to form
“tortos” which are more or less round and
as thin as possible. Handle the dough
carefully as it breaks easily.
7. Heat the oil in a pan and fry the “tortos”,
being careful not to break them when
they are handled. They must be fried on
both sides, removing them when they
float and are golden.
8. Leave the “tortos” to one side in a dish. Fry
the eggs, as many as you wish. In another
pan, fry the sausage meat.
9. Cut the cheese. Serve the “tortos” with the
sausage meat and fried eggs
41
Rice pudding
Frixuelos (crepes)
Preparation
15 minutes
Cooking time
15 minutes
Ready in
30 minutes
INGREDIENTS FOR
FOUR PEOPLE:
•260 g flour
•2 eggs
•200 cl whole milk
•1/2 packet of Royal
yeast
•10 g sugar
•Salt (a pinch)
•1 tablespoon of
aniseed liqueur
PREPARATION:
1. Break the eggs into a bowl, beat them well then add
the milk, flour, yeast and aniseed liqueur and beat
them well again. You can use a blender to help you
with this if required. Leave the resulting mixture to
rest for a few minutes.
NOTES
To serve, it goes well
with sugar, honey,
caramelised apple,
chocolate...
2. Put a frying pan on to heat with a little oil. Take a
small ladle and pour some of the mixture into the
frying pan previously drizzled with olive oil.
3. When the crepe is ready on one side, turn it over and
cook it on the other side. Continue in the same way
until all of the mixture has been used.
Difficulty level
Medium - Low
Cooking time
60 minutes
Ready in
70 minutes
PEOPLE:
•50 g rice
•1 l whole milk
•80 g cinnamon sticks
•5 cl aniseed liqueur
•1 lemon
•20 g butter
•125 g sugar
Difficulty level
Low
42
PREPARATION:
1. In a pan add the milk, sugar, butter, the rind of one lemon
and the rice and stir it slowly with a suitable cooking spoon
(not metal) for approximately 60 minutes until the rice has
cooked and is creamy.
2. Next, add the aniseed liqueur and cinnamon and continue
stirring until they have been mixed in thoroughly. Leave it to
rest for a few minutes then pour it into a dish or individual
bowls.
3. To serve, place it into serving pots and sprinkle sugar on top
which will later be browned with a hot burner, or you can
simply garnish them with ground cinnamon.
43
Party all year
FITPA: Festival of Tourist Interest of the Principality of Asturias / FITN: Festivals of National Tourist Interest / FIT: Festival of Tourist Interest
Festivals and gastronomic interest
JANUARY
Sea Urchin Gastronomic Days. Gijón
Gastronomic Days of Turnip and “Fuente” Cheese. Proaza
Gastronomic Days Homage to the Mushrooms and the
hunting. Colloto
Gastronomic Days of Hunting. Gozón
Big talking of the Turnips Friends association. Morcín
Afuega’lPitu cheese events of the “Bulevar de la Sidra”. Oviedo
Tortilla (omelette) Championship. Gijón
Santiso Fiesta. Cangas del Narcea
Sea-urchin gastronomic events of Las Bárzanas. Castrillón
Pote de nabos (turnip dish) gastronomic events. Morcín
Asturian Bean Days. Luarca, Valdés
Gastronomy Workshops on Sea Urchins. Huerres, Colunga
FEBRUARY
San Valentines Gastronomic Days. Nava
Pig Gastronomic Days. Tineo
Gastronomic Days of Pote (stew) and Caleya free range
chicken. Las Regueras
Hunting Gastronomic Days. Piloña
San Valentine Gastronomic Days. Tazones
Gastronomic Days of the Cod. Lastres, Colunga
Day of the fishing and the hunting. Coaña
Gastronomic Day of the Emberzau (mince) and Cordon Bleu. Caravia
Sea urchin Gastronomic Days. Candás, Carreño
Hunting Gastronomic Days. Sobrescobio
Gastronomic Days of the Ibias cooking. Teatinos, Oviedo
National Ham Cutters Competition. Avilés
44
Pinchos and Tapas (small snacks eaten with drinks at a bar)
Championship of Asturias
Calderada (fish and seafood casserole) gastronomic events.
Luanco, Gozon
Gastronomic events featuring Asturian Celtic pig products. Gijón
Gastronomic events. Tineo
FITPA Gastronomic Days of the slaughter of Amieva and Alto
Sella. Weekends. Amieva
Antroxu (Carnival) Gastronomic Days. Tapia de Casariego
Asturian Championship of Pinchos (Snacks) and Tapas. Mieres
“Bajo Nalón” Pinchos (Snacks) Championship. Soto del Barco.
MARCH
Gastronomic Days of the Corn and the Flour. Llanes
Route of the Salmon Snack. Salas
Gastronomic Days of Asturian cheeses. Siero
Brotherhood Bites. Oviedo
Gastronomy Workshops on “Cabritu con Patatinos” (Goat
with Potatoes). Laviana
Gastronomic Days of the Selection Cider. Gijón
Gastronomic Days of the Hake. Cudillero
Omelette Contest. San Martin del Rey Aurelio
Elver Gastronomic Days. Comarca del Bajo Nalón
Gastronomic Days of Sea Urchin and Cider. Ribadesella
Competition for the best “Fabada” in the World. Villaviciosa
Snack foods. Tineo
Gastronomic and Cultural Days of the Beans. Villaviciosa
Antroxu (carnival festival) Gastronomic Days.Tapia de Casariego
Pote (casserole). Casa Migio. Mieres
Fiesta de les Comadres (neighbours celebration). Siero
Gastronomic events Pote dÁntroxu. Oviedo
Gastronomic events featuring Antroxu menus. Avilés
Gastronomic Days of Hunting. Villaviciosa
Spring gastronomic events. Teverga
Gastronomic events in Valdesoto. Siero
Gastronomic Days of Pincho and Tapa. Tapia de Casariego
Gastronomic Days of Caleya free Range Chicken. Mieres
Antroxu menu. Mieres
Spring market and Asturian cheese gastronomic events. Siero
Ramekin Days. Luarca, Valdés
Millennium Gastronomic Days. Sariego
Quirós Gastronomic Days
Octopus Gastronomic Days. Mieres
Camellia Gastronomic Days. Mieres
Hake Gastronomic Days. Carreño
Gastronomy Workshops on Cod (last 2 weekends). Salas
Traditional “Espichas” (Cider Festivals) (from the 19th). Laviana
Gastronomy Workshops on Pork. Ibias
APRIL
Cod Gastronomic Days. Llanera
Monk fish Gastronomic Days. Muros de Nalón
Gastronomic Days of “Folixa na Primavera”. Mieres
Gastronomic Days of the Foal Meat. Aller
Gastronomic Days of the Calf Meat and the Quality Wine.
Cangas del Narcea
Weekend with Mushrooms in La Corredoria. Oviedo
Stew Gastronomic Days. Navelgas
Hake Gastronomic Days. Cudillero
Limpets Gastronomic Days. Quintes and Quintueles, Villaviciosa
Food in the street. Avilés
Gastronomic events featuring Passion menus. Avilés district
Holy Week gastronomic events. Navia
FITPA Mince and Sabadiego Gastronomic Days. Noreña
FITPA Salmon Gastronomic Days. Cornellana. Salas
FIT Bread roll Gastronomic Days (Monday of Easter). Avilés
Mussel and Barnacle Gastronomic Days. Tapia de Casariego
Pinchos (Snacks) and Tapas Gastronomic Days. Tapia de Casariego
Ramekin Week. Mieres.
Clarinian Gastronomic Days. Carreño
Traditional “Espichas” (Cider Festivals). Laviana
MAY
Snack Competitions of Afuega´l Pitu Cheese. Grado
Fortnight of the Brochette and the Cider. Nava
Cordon Bleu of San Isidro. Llanera
Gastronomic Days of the Asturian Meat. Peñamellera Baja
Seafood Gastronomic Days. Llanes
Gastronomic Days of the Asturian Meat. Langreo
Snack Competition. La Felguera
Ascension Gastronomic Days. Oviedo
Gastronomic Days of the Tasting Menu. Navia
Kitchenette Gastronomic Days. Bajo Nalón
Waves break in the rocks Gastronomic Days. Caravia
Km 0 Gastronomic Days. Western Asturias
Gastronomic Days Gluten Free. Ribadesella
Sider cooking Gastronomic Days. Gascona, Oviedo
>>
Snacks Competition. Oviedo
Cheese and Wine Fair. Avilés
45
Gin Fizz Days. Siero
Gastronomic Events of Picadillo. Mieres
Sweet Llambión Saloon. Avilés
Situr. Siero
Valdesoto with the Cider. Siero
FITPA Ascension fair. (weekend near to Sunday of Ascensión). Oviedo
FITPA Rice with milk Gastronomic Days (second Sunday of the
month). Cabranes
Gluten-free Gastronomic Days. Gijón
Gastronomic Days of the Apple Tree Flowering at the Cider Shire.
Eo River’s Oyster Festival “En Castropol Somos la Ostra”. Castropol
Gastronomic Days of the Asturian Veal “Las Ubiñas-Valles del
Oso”. Quirós, Lena, Teverga, Proaza y Santo Adriano
Rock Octopus Days. Soto del Barco
Monkfish Gastronomic Days. Carreño
Shellfish Festival. Carreño
Wine festival (mid-month). Pola de Laviana
Open toasted sandwich Competition - “Descenso Folklórico
del Nalón” water parade (May and beginning of June). Laviana
Gastronomy Workshops on Seafood (May or June). Llanes
Gastronomy Workshops on Snacks and Tapas. Tapia de Casariego
Gastronomy Workshops on Spelt and Beef. Lena
>>
JUNE
Gastronomic Days – Tuna Festival. Luanco, Gozón
Lets go for something to eat. Navia
Xalda Sheep Gastronomic Days. Argüero, Villaviciosa
Sea Gastronomic Days. Gijón
Asturian Omelette Gastronomic Days. Lena
Gastronomic Days of the Asturias Organic food. Arriondas,
Llanera, Oviedo, Colunga and Gijón
King Crab Gastronomic Days. Oviñana, Cudillero
Magüetos Snacks Competition. Piloña
Waves Break in the Rocks II Gastronomic Days. Caravia
Km 0 (II) Gastronomic Days. Western Asturias
Hake Gastronomic Days. Ribadedeva
Cabrales Gastronomic Days. Picos de Europa
Sea Gastronomic Days. Ribadesella
Rock fish Gastronomic Days. Gozón
Tuna Gastronomic Days. Tapia de Casariego
Gastronomic Days of the Cider vintage P.D.O. Gijón
Hake Gastronomic Days. Ribadedeva
Jornadas de la Tortilla. Mieres
Cangas and pinchos. Cangas del Narcea
Cheese competition QuesudÚrbiés. Mieres
Famous Wine Festival. Comarca Avilés
Strawberry Festival. Candamo
Spring wild mushroom events. Mieres
Traditional Market and cider uncorking in the Villa de Navia. Navia
Rock Fish Gastronomic Days. Luarca, Valdés
Baked Corn Bread Festival. Torazo (Cabranes)
Workshops on “los arbeyos con jamón” (peas with ham).
Belmonte de Miranda
46
Open toasted sandwich Competition - “Descenso Folklórico del
Nalón” water parade (May and beginning of June). Laviana
Cider Festival (2nd weekend). Pola de Laviana, Laviana
Gastronomy Workshops on Seafood (May or June). Llanes
“Vamos de Tostas” Gastronomy Workshops on open toasted
sandwiches. Navia
JULY
Cheese Gastronomic Days. Panes
Eo Oyster Gastronomic Days. Salinas (Castrillón) and Avilés
The Sardinada. Navia
Tuna Gastronomic Events. Carreño
Tuna gastronomic events. Navia
FITN Natural Cider Festival. second weekend. Nava
FITPA Bread Roll Gastronomic Days. La Peruyal (Arriondas), Parres
FIT Lamb Gastronomic Days. (First Sunday in July). Prau Llagüezos, Quirós-Lena
Tuna Days. Luarca, Valdés
Tuna Days. Soto del Barco
Canned Food Festival. Carreño
Beer Festival. Tolivia, Laviana
Themed Weekend Workshops “Luarca al Abordaje”. Valdés
Music&Tapas Gastronomy Competition. Cangas del Narcea
AUGUST
Cabrales Cheese Competition. Cabrales
Gastronomic Days of Chosco. Tineo
Ástur-Romanes Gastronomic Days. Lena
Gastronomic Days Gijón Bull Fighting. Gijón
Second edition of the Sardinada. Navia
Arrozada of Miranda. Avilés
Beer Festival. Avilés
Cider Festival. Navia
Scallop Festival. Navia
Tuna Gastronomic events. Tapia de Casariego
FITPA Sardine Gastronomic Days. Candás.
FITPA Natural Cider Festival. Gijón
FITPA Casín Cheese Competition. La Collada de Arnicio. Caso
FITPA Cabrales Cheese Competition. (Last Sunday). Cabrales
SEPTEMBER
Asturian Cheese Fair. La Foz. Morcín
Snack Competition. Noreña
Gastronomic Days in Agrosiero. Pola de Siero, Siero
Sella Gastronomic Days. Eastern Asturias
Gastronomic Days and Conferences about the squid. Luarca, Valdés
Gastronomic Days of the Rice and Free Range Chicken. Gijón
Afuega’l Pitu Cheese Gastronomic Days. Grado
Tapas Week. Avilés
Jig-caught Squid Days. Soto del Barco
Historical Recreation Workshops in Grullos. Candamo
OCTOBER
Gastronomic Days of the Field and Sea Products. Vegadeo
Gastronomic Days of the Mushrooms in Luarca. Valdés
Gastronomic Days fo the Traditional Cooking. Pola de Lena, Lena
Gastronomic Days of the Cider in Gijón.
Gamonéu Snack Competition. Cangas de Onís
Gastronomic Competition: San Martín del Pinchu. San Martin
del Rey Aurelio
Moscancia Gastronomic Days. Pola de Siero, Siero
Gastronomic Days of the Free Range Chicken and the Trout.
Sobrescobio
Gastronomic Days of the Field and Sea Products. Vegadeo
Desarme. Oviedo
Wine Festival. Pesoz
Asturias veal events - Fiestas de la Cruz. Siero
Fiesta del Desarme events
Honey gastronomic events. Moreda, Aller
Setas (mushrooms) gastronomic events. Grado
Fabes (beans) and setas (mushrooms) gastronomic events. Gijón
Cabrales cheese gastronomic events in Gascona. Oviedo
Mycology events. Siero
The Alcordanza market and the Seronda menu. Proaza
FITPA Grape Harvest Festival for Cangas Quality Wine.
Cangas del Narcea
FITPA Apple Festival (biennial). Pilar Long Weekend 12-13 of
October. Villaviciosa
FITPA Hazelnut Festival (First Sunday of October). Infiesto. Piloña
FITPA Gamonedo Cheese Competition. Benia, Onís
“Noca” Festival in Huerres. Colunga
Tapas competition. Noreña
NOVEMBER
Gastronomic Days of Fabada and Bright green beans. Llanes
Gastronomic Days of the Vegetable and River Products.
San Tirso de Abres
Gastronomic Days. Teverga
Gastronomic Days of the Sea and the River Products. Castropol
Honey Fair. Boal
Octopus minitapas (mini snacks) with Albariño wine. Pola de Siero, Siero
Tapas Competition. Mieres
Tapas Competition “De pincheo por El Franco”. El Franco
Les Fabes (beans) Fair of Argüelles. Siero
Festival de la Castaña. Candamo
Jornadas de la Caza. Ponga
Autumn wild mushroom events. Mieres
Veal gastronomic events. Santa Eulalia de Oscos
Tortilla (omelette) gastronomic events and Halloween. Tapia
de Casariego
Callos (tripe) gastronomic events. Gijón
Gastronomic events featuring local products and matanza
(animal slaughtering) products. Taramundi
Wild mushroom gastronomic events. Lugones. Siero
Chestnut gastronomic events. Lena
Xaldu lamb gastronomic events. Quirós
Mycology events and the Magosto-Memorial Juan
Sánchez Ocaña. Tapia de Casariego
FITPA Magical Night and Festival of Esfoyón and
Amagüestu. Navelgas, Tineo
ITPA Gastronomic Days of the Filling Onion. El Entrego, San
Martín del Rey Aurelio
FITPA Turnip Gastronomic Days. Sotrondio, San Martín del Rey Aurelio
FIT Humanitarian Festival. Day 11 in Moreda, Aller
“Grupo de Montaña el Estoupo” Mushroom Days . Luarca, Valdés
“Santa Catalina” Tripes Days. Valdés
“Xata Rosa” (Asturian Veal) Cooking Days. Mieres
Workshops on the “Pote de Berzas” (Asturian casserole).
Belmonte de Miranda
Workshops on Red Meat. Belmonte de Miranda
Gourmet Casseroles. Laviana
Game Workshops (1st weekend) Cadavedo, Trevías and Valle de
Paredes, Valdés
DECEMBER
Gastronomic Days of the Filling Peppers. Blimea
Slaughter Gastronomic Days. Llanera and Felechosa
Author Snacks Competition. Navia
Star snack Competition. Llanes
Faba (bean), kiwi and honey gastronomic events. Pravia
Pork gastronomic events. Bimenes
Arnacle and seafood gastronomic events. Tapia de Casariego
Pote (casserole) gastronomic events “Valle de Turón”. Mieres
Les Castañes. Siero
Turron (sweet made from honey, egg whites, almonds and
hazelnuts) and Marzipan Salon. Avilés
Fabes (beans) week. Colunga
Pinchos (Snacks) and Tapas Competition. Luarca, Valdés
Fish Stew Gastronomic Days. Carreño
Gastronomy Days on Slaughterings. Salas
Tapas and Snacks Competition. Vegadeo.
Gastronomy Days on Game and P.D.O Cangas Wine. Cangas
del Narcea
Gastronomy Workshops on Traditional Asturian Cooking.
Zarréu, Degaña
HOLY WEEK
Festival of Mussels and Seafood. Tapia de Casariego
Workshops on stuffing. Candamo
CARNIVAL
FITPA Antroxu Tuesday. Avilés
FITPA Antroxu Tuesday. Gijón
“Antroxu” Workshops. Valdés
47
Legend
POPULATION ENTITIES
OVIEDO
LÍMITS
Capital of the autonomous community
Province limit
Pop. +100.000 people.
Municipality limit
Pop. 20.000 - 100.000 people.
Parks limits
Pop. 5.000 - 20.000 people.
Pop. 500 - 5.000 people.
RAILWAYS
Pop. 100 - 500 people.
F.F.C.C. wide track
Pop. 0 - 100 people.
F.F.C.C. close track
Municipal capital
VARIOUS
ROADS
Order number
Highway or freeway
State road
Regional road
County road
Local road
Puerto de San
Isidro
1.520
Gamoniteiru
1.786
Mountain pass
River, reservoir, dam
Peaks
1. Castropol
2. Vegadeo
3. San Tirso de Abres
4. Taramundi
5. Villanueva de Oscos
6. Santa Eulalia de Oscos
7. San Martín de Oscos
8. Pesoz
9. Grandas de Salime
10. Ibias
11. Degaña
12. Cangas del Narcea
13. Allande
14. Illano
15. Boal
16. Tapia
17. El Franco
18. Coaña
19. Villayón
20. Navia
21. Valdés
22. Tineo
23. Belmonte
24. Somiedo
25. Teverga
26. Yernes y Tameza
27. Grado
28. Salas
29. Pravia
30. Cudillero
31. Muros de Nalón
32. Castrillón
33. Soto del Barco
34. Illas
35. Candamo
36. Las Regueras
37. Oviedo
38. Ribera de Arriba
39. Santo Adriano
40. Proaza
41. Morcín
42. Riosa
43. Quirós
44. Lena
45. Aller
46. Mieres
47. Langreo
48. Siero
49. Noreña
50. Llanera
51. Corvera
52. Avilés
53. Gozón
54. Carreño
55. Gijón
56. Villaviciosa
57. Sariego
58. Cabranes
59. Nava
60. Bimenes
61. San Martín del Rey
Aurelio
62. Laviana
63. Sobrescobio
64. Caso
65. Piloña
66. Colunga
67. Caravia
68. Ribadesella
69. Parres
70. Ponga
71. Amieva
72. Cangas de Onís
73. Onís
74. Llanes
75. Cabrales
76. Peñamellera Alta
77. Peñamellera Baja
78. Ribadedeva
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