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Asturian Cuisine
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain. Foods Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called ''campanu'' (Bable word for ''campana''), a bell tolled to signal the first catch. Bread Spelt bread (pan d'escanda) is very traditional. Formigos are some kind of French toasts made with crumbled bread and eggs. Bollos preñaos are buns filled with ''chorizo''. Some kind of pancakes called frixuelos, similar to Galician filloas, are typical as dessert. We also find specialties made with cornmeal, such as boroña (round loaf of hard bread), the ''fariñes'', farrapes or ''papes'' (cornmeal porridge), the ''rapa'' (similar to boroña with pieces of bacon inside the dough) and tortos (cornmeal flatbread). Fruits, vegetables and legumes The most common legume in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fabada Y Sidra
Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Ingredients Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, lacón (shoulder of pork) or pancetta or bacon (''tocino''), morcilla (a kind of blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. History The consumption of "fabes" goes back in Asturias to the 16th century, in which it is known with c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fabada Asturiana
Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Ingredients Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, lacón (shoulder of pork) or pancetta or bacon (''tocino''), morcilla (a kind of blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. History The consumption of "fabes" goes back in Asturias to the 16th century, in which it is known with certaint ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamonéu Cheese
Gamonéu cheese (Spanish: ''Queso de Gamonéu'' or ''Queso de Gamonedo''. Asturian: ''Quesu Gamonéu'') is a fatty Spanish cheese made in certain parts of the Principality of Asturias Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensiv .... Taking its name from the village of Gamonéu where it was originally made, Gamonéu cheese has a Protected Designation of Origin. It is a lightly smoked cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches. Moulds on the rind slightly invade the interior of the cheese. Similar to other cheeses in the region, Gamonéu is made from a combination of cow, goat and sheep milks. Gamonéu cheese is sold in the form of cylinders with flat ends in weights varying between 500g (18 oz) to 7 kg (15 lbs). Ga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casín Cheese
Casín cheese ( es, queso Casin)is a Spanish cheese made in the Principality of Asturias. Its name is covered by a protected designation of origin (PDO). It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain (''Asturiana de la Montaña'', a.k.a. Casina), Asturian Valley ''(Asturiana de la Valles''), Friesian and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park (''Parque Natural de Rede''s) and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña. Professional Cheesemakers Organisation - in Spanish The cheese is classified as hard and semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afuega'l Pitu
Afuega'l pitu is an unpasteurised cow's milk cheese from Asturias, one of four Asturian cheeses (the others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Protected Designation of Origin'' (''Denominación de Origen'', DO) by Spain and the European Union. The name literally translates as "strangle the chicken" in the Asturian language and legend is that when the chicken ("pitu" in Asturian) is dead the cheese is ready. It is considered to be one of the oldest Spanish cheeses. Production is centered in the municipalities of Grado, Las Regueras, Morcín, Pravia, Riosa, Salas, and Yernes y Tameza with the municipality of Grado having the largest production and being the headquarters of the council of Denomination of Origin. The cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months. Since 2008 it has enjoyed the recognition of the European Union ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabrales Cheese
Cabrales (Spanish: ''queso de Cabrales'') is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. Official Spanish government regulatory board (in Spanish: see ext. refs for translation) All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in , in the mountains of the . Pr ...
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Cabrales Blue Cheese
Cabrales is a municipality in the autonomous community of Asturias, northwestern Spain. It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its Cabrales cheese. Important towns within the municipality include Arenas de Cabrales, one of the primary objectives of the Battle of El Mazuco in 1937. Nowadays Arenas' economy seems to be primarily based on tourism, although unlike many tourist centres it retains its authentic style – and hospitality. Parishes Cabrales municipality is divided into nine parishes: * Berodia * Bulnes *Carreña *Las Arenas * Poo *Prado (Prau in Asturian) * Puertas *Sotres Sotres is a village and parish in the Asturian municipality of Cabrales, in Spain, located 19 km from Carreña, the municipal capital, in the eastern extreme of the province. The highest of all villages in the Picos de Europa National Park ... * Tielve References Municipalities in Asturias Picos de Europa * { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apples
An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found today. Apples have been grown for thousands of years in Asia and Europe and were brought to North America by European colonization of the Americas, European colonists. Apples have Religion, religious and mythology, mythological significance in many cultures, including Norse mythology, Norse, Greek mythology, Greek, and Christianity in Europe, European Christian tradition. Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. Generally, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after plantin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macrolepiota Procera
''Macrolepiota procera'', the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions. Taxonomy The fungus was first described in 1772 by Italian naturalist Giovanni Antonio Scopoli, who named it ''Agaricus procerus''. Rolf Singer transferred it to the genus ''Macrolepiota'' in 1948. Description The height and cap diameter of a mature specimen may both reach 30 - 40 (50) cm. The stipe is relatively thin and reaches full height before the cap has expanded. The stipe is very fibrous in texture which renders it inedible (unless dried and ground). The surface is characteristically wrapped in a snakeskin-like pattern of scaly growths (therefore, known in some parts of Europe as the "snake's hat" or "snake's sponge"). The immature cap is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pleurotus Eryngii
''Pleurotus eryngii'' (also known as king trumpet mushroom, French horn mushroom, eryngi, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale, aliʻi oyster) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. Description ''Pleurotus eryngii'' is the largest species in the oyster mushroom genus, ''Pleurotus'', which also contains the oyster mushroom ''Pleurotus ostreatus''. It has a thick, meaty white stem and a small tan cap (in young specimens). Its natural range extends from the Atlantic Ocean through the Mediterranean Basin and Central Europe into Western Asia and India. Unlike other species of ''Pleurotus'', which are primarily wood-decay fungi, the ''P. eryngii'' complex are also weak parasites on the roots of herbaceous plants, although they may also be cultured on organic wastes. Taxonomy Its species name is derived from the fact that it grows in associat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
