Deceptively simple and dangerously addictive, it's quintessential Asturian bar food -- a saucy, no-nonsense tapa that demands hunks of crusty bread for sopping and bottomless glasses of hard cider. Join us on a 12-month journey to see them all, 14 Spanish dishes you should try -- from churros to jamón, Spanish Academy of Friends of the Cachopo. Fabada

So get there stat, and eat up: It's worth visiting for these nine dishes alone. Ask any Spaniard -- Asturias' shamrock-green pastures, teeming seas and fertile farmland bear some of the most prized delicacies on the Iberian Peninsula, from aged Asturian Valley beef to dayboat sea urchins to pungent mountain cheeses. It is popular all over Spain and enjoyed during the hot summer weather. Below we offer some examples of the culinary treats the region has in store for its visitors. Asturians are proud of their history, including the fact that in 722 AD, they helped Prince Pelayo fight off the Moors. The dish has such a cult following that an unofficial, One of the world's finest blue cheeses, Cabrales (cah-BRA-less) gets its signature tang (and pleasant putrescence) from six months' maturation in the dank mountain caves of eastern Asturias (some of which.

C/ Calibre 76, 28400 Collado Villalba It is available in gourmet food stores and through websites. A recipe for chorizo a la sidra goes something like this: simmer chorizo in cider; serve. One taste and you'll understand why: Each silver-dollar-sized wafer is suffused with toasted Spanish almonds, crunchy toffee, and bitter chocolate. LATEST RECIPES. Forget what you've heard about European portion sizes -- this glistening hubcap of carne packs more caloric heft than a Cheesecake Factory entrée in Texas. mar                                        Patés, Platos What's certain is that afuega'l pitu has long been prized in Asturias, so much so that in the 18th century, farmers used the cheese as a currency to pay taxes. Some of these sweet treats include regional foods like apples and cheese: Other sweets to try from Asturias are tocinillos de cielo, fayules, and carajitos (fritters filled with a hazelnut paste). Renowned for its fresh fish and seafood, hearty meat feasts, vast variety of cheese and uplifting cider, Asturias is a dream destination for food-focussed travellers. There's a perfect beach for every week of the year. FRIXUELOS - ASTURIAN PANCAKE DAY. Purists gobble them down plain, but Nutella, caramel, and strawberry jam are usually at an arm's reach for those with a sweet tooth. If a fabada is in your future, be sure to pencil in a postprandial siesta -- the body-warming broth and heavy meats induce a fairly immediate food coma. Eat your way through Asturias and discover the best spots to enjoy the local cuisine. Even today, many shepherds allow their flocks of sheep to roam the beautiful green hillsides and the native breeds of cattle are prized for their milk. Otherwise, spring for a milder all-cow variety. The best part is, Asturias remains so far off the tourist track that -- at least for now -- you're more likely to run into herds of cows than hordes of selfie-snapping foreigners. Get our cookbook, free, when you sign up for our newsletter. Rosana, my girlfriend, was born and raised in Asturias and I try to tag along whenever she goes home to visit.

The best blue cheese in the world, Cabrales Cueva del Molín, is made in Asturias. Walk into any mom-and-pop joint in Asturias, and you'll find dozens of diners tucking into cachopo, an Asturian specialty of deep-fried beef cutlets stuffed with ham and cheese and served with roasted red peppers and french fries. Nos complace darte la bienvenida a nuestro sitio web. MEMBRILLO (QUINCE PASTE) AMALIA'S CUBILETES. Tortillas, Productos

Torimbia is one of the most scenic beaches in northern Spain . Cabrales is on most restaurant menus and also makes a wonderful if odiferous souvenir: In local cheese shops, seek out ones made with a mixture of cow, sheep and goat milk if your cheese taste could be summed up by "the stinkier, the better.". If you can't find it on restaurant menus (sadly, it's often eclipsed by the more widely produced Cabrales), seek it out in local. Spread the pastel on a toasted baguette slice, add a dollop of mayonnaise (a traditional sidekick), and wash it down with a crisp Galician albriño. My Connection with Asturias and its Cuisine. Traditionally, Asturians are farmers, shepherds, and fishermen. precocinados                                     Fabes, Postres                                                           Sidra. Visita además nuestra galería de productos. And like most Asturian delicacies, it tastes best accompanied by an ice-cold glass of sidra. It is a strongly flavored blue cheese aged in caves and is now produced under a Denomination of Origin (D.O.). Descubre a nuestro equipo de profesionales siempre dispuesto a ayudarte. Chug down your glass in one gulp as tradition dictates, or risk disapproving looks from locals. When February's Antroxu (carnival) festivities roll around, Asturianos of all ages flock to the fairgrounds for frixuelos, hot crêpes rolled in sugar and eaten out of hand. The cool, dark environment -- always humid thanks to dripping stalactites -- is a perfect petri dish for the penicillin mold that slowly impregnates each wheel of cheese. For many centuries after that achievement, Asturias was looked upon as a poor region of simple farmers until the end of the 19th century, when the region experienced more prosperous times. Fabada is to Spain what feijoada is to Brazil and cassoulet is to France: a special-occasion bean stew that hinges on hyperlocal ingredients, exacting technique and the patience of a Tibetan monk. Asturias is sandwiched between the regions of Galicia to the west, Cantabria to the east, and Castilla-Leon to the south.

Since chorizo a la sidra calls for just two ingredients, there's no cutting corners: Only the best oakwood-smoked chorizo and dry Asturian cider will suffice. Asturias has miles of coastline on the Cantabric Sea to the north, which provides Asturian regional cuisine with high-quality fish and seafood. With more pastry shops per capita than any other region in Spain, Asturias lays claim to some of the country's most delectable sweets --case in point: moscovitas.

Calling all foodies! From cave-aged Cabrales cheeses to soul-satisfying fabada stews, the food and drinks of Austrias, Spain, are delicious and still relatively unknown. Celtic roots, an industrial heritage that includes coal-mining and steel-making, wild landscapes (Picos de Europa, the first National Park created in Spain, is partly located in Asturias) and a yet-to-be-discovered hearty food culture all come together to make this place a must-visit for food-lovers the world over.

amplia gama diseñada para responder a tus necesidades.     info@asturiasfoods.com      Teléfono y Whatsapp (+34) 619382358, C/ Calibre 76, 28400 Collado Villalba Often inelegantly translated as "fish loaf," pastel de cabracho is a delicate rosy-pink mousse made from onions, celery, cream, and the sweet flesh of the scorpion fish, which inhabits Asturias' rocky coastal areas.

Para nosotros, será también un placer conocerte. It is a strongly flavored blue cheese aged in caves and is now produced under a Denomination of Origin (D.O.).

But unless you're a booksy food geek or diehard Hispanophile, chances are you haven't discovered the unsung cuisine of Spain's comfort-food capital, Asturias. Cabrales is so pungent and rich that it needs nothing more than hot toast and a butter knife to be a satisfying first course.

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