Gastronomy

Asturias is a land of mountains, green pastures, excellent meadows, lush forests, and rivers and estuaries of great beauty. All of this makes our region a genuine natural larder stocked with fish, seafood, meats, vegetables, meats and cheeses of excellent quality.

These raw materials are the fundamental basis of our gastronomy which follows traditional recipes, to which are being incorporated touches of imagination that make our culinary heritage a pillar on which restaurants are evolving their menus.

Three fundamental larders fill the kitchens of the Principality of Asturias: the Bay of Biscay provides seafood, the orchards and market gardens provide fresh produce, and the mountains where the livestock graze are the source of a wide variety of artisan cheeses and other dairy products, as well as Asturian beef.

The classic dish within traditional Asturian cuisine is the fabada, made with the best fabes or haricot beans and the best quality compango from Embutidos Naveda which is the combination of chorizo sausage, black pudding and fat bacon. One always accompanies it with the natural Asturian cider that gives its name to our Comarca de Sidra.