Food and Drink
While Asturias is especially known for its seafood, the most famous regional dish is fabada asturiana, a rich stew typically made with large white beans (fabes), shoulder of pork (lacón), black sausage (morcilla), and spicy sausage (chorizo).
Apple groves foster the production of the traditional alcoholic drink, a natural cider (sidra). When Asturian cider is served, it is poured in a particular way, El Escanciado: since it is natural and bottled without gas, the bottle must be held above the head allowing for a long vertical pour (requiring considerable skill and accuracy), which causes the cider to be aerated when it splashes into the glass below. This gives it a pleasant "zingy" taste. The glass is passed around and everyone drinks from the same glass. After drinking most of the glass, it is customary to splash a little out onto the ground, as a way to clean the glass of any lees for the next pouring.
Asturian cheeses, especially Cabrales, are also famous throughout Spain and beyond; Asturias is often called "the land of cheeses" (el país de los quesos) due to the product's diversity and quality in this region.
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“Prose and poetry are as different as food and drink.”
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