page_title: Spanish cuisine
section_title: Asturias
hierarchical_section_title: Spanish cuisine / Spanish regional variation / Asturias
caption_attribution_description: Español: Una jarra de sangría en El Raval, Barcelona.
context_page_description: Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate have had a great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions, which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.
context_section_description: Asturian cuisine has a long and rich history, deeply rooted in Celtic traditions of Atlantic Europe. One of its most famous dishes is the Asturian bean stew, known as "fabada." Fabada is the traditional stew of the region, made with white beans, sausages (such as chorizo and morcilla), and pork. A well-known recipe is beans with clams. Asturian beans ("fabes") can also be cooked with hare, partridge, prawns, or octopus. Also of note are Asturian stew (made with white beans, cabbage, potatoes and a variety of sausages and bacon) and vigil stew. 
  Pork-based foods, for example chosco, Asturian-style tripe and bollos preñaos (chorizo-stuffed bread bums), are popular. Common meat dishes include carne gobernada (roasted veal meat), cachopo (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and stew. Fish and seafood play also an important role in Asturian cuisine. The Cantabrian Sea provides a rich variety of species, including tuna, hake and sardine.
  Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa. Other popular cheese types are gamonéu, afuega'l pitu, and ahumado de pría. These can be enjoyed with the local cider, a low-alcohol drink made of Asturian apples, with a distinctive sourness.
  Asturian cider, made of a special type of apple, is traditionally poured ("escanciada") from a certain height, usually over the head of the waiter/server: one hand holds the glass, slightly tilted, under the hip, while the other hand throws the cider from atop, the arm usually stretched upwards. When the cider falls into the glass from above, the drink "breaks", getting aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
  Notable desserts are frisuelos (similar to crêpes, usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and carbayones (puff pastry cakes filled with almond mash and covered with sugar glaze).
caption: A glass of Sangria
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