Asturian cuisine ( Spanish: Gastronomía de Asturias ) - a set of culinary traditions characteristic of the Spanish province of Asturias . It includes many meat and dairy and fish dishes, which is explained, on the one hand, by the possibility of fishing in the Bay of Biscay , and on the other, by the presence in the Cantabrian Mountains of many valleys well suited for cattle breeding. Despite the fact that the traditions of Asturian cuisine are passed down from generation to generation, until recently there were no written sources telling about the nutrition of Asturians.
Content
Fish and Seafood
Asturias is known for its seafood, such as squid, crab, shrimp. Of the fish, salmon and sea bass are common.
Meat
Asturian agriculture pays great attention to the breeding of cattle and sheep, which is why various types of fried meat dishes are known throughout the province. Pig farming is also common, making many sausages such as morsilla .
Cheeses
Asturian cheeses are one of the traditional ingredients of Asturian cuisine and are popular both in Spain and abroad. Cabrales , a semi-hard sliced cheese with blue mold and an oily texture from the Asturian region of Peñameliere Alta, is especially famous.
Desserts
In Asturian cuisine, there are many different desserts - from the local version of rice pudding , to such unusual ones as fried milk .
Typical Dishes
- Fabada - a thick soup of white beans with ham and sausage.
- Tosino de sielo - a dessert based on egg yolk.