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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'', a bell tolled to signal the first catch. Bread Spelt bread (pan d'escanda) is very traditional. Formigos are a type of French toast made with crumbled bread and eggs. Bollos preñaos are buns filled with ''chorizo''. Pancakes called frixuelos, similar to Galician filloas, are typical desserts. Other specialities are 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 Asturian cuisine is beans ("fabes"), the main ele ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fabada Y Sidra
Fabada asturiana, often simply known as fabada, is a rich Asturian cuisine, Asturian bean stew, originally from and most commonly found in the autonomous communities of Spain, autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canning, Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish, and for that reason, it is most commonly eaten during the 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); 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'' ... [...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, it is most commonly eaten during the 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); 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 ... [...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. 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 a truckle cylinders with flat ends in weights varying between 500g (18 oz) to 7 kg (15 lbs). Gamonéu comes in two distinct forms: "del Puertu", which is made in the high passes and "del Valle", which is made in the lower valleys. Gamonéu del Puertu is harder and drier and is the rarer of the two forms as production is limited to the summe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casín Cheese
Casín cheese ()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 named after the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afuega'l Pitu
Afuega'l pitu is an Pasteurisation, unpasteurised cow's milk cheese from Asturias, one of four Asturian cheeses (the others being Cabrales cheese, Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Denominación de origen, ''Protected Designation of Origin'' (, 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. Production is centered in the municipalities of Grado, Asturias, Grau, Las Regueras, Asturias, Les Regueres, Morcín, Asturias, Morcín, Pravia, Asturias, Pravia, Riosa, Asturias, Riosa, Salas, Asturias, Salas, and Yernes y Tameza, Asturias, Yernes y Tameza, the first 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 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabrales Cheese
Cabrales (Spanish language, Spanish: ''queso de Cabrales'', Asturian language, Asturian: ''quesu Cabrales'') is a blue cheese made in the Artisan cheese, 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 Asturias, in the mountains of the Picos de Europa. Production The milk is first heated and curds, curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cyl ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabrales Blue Cheese
Cabrales is a municipality in the autonomous community of Asturias, Spain. It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its Cabrales cheese. It is divided into nine parishes; Las Arenas is the largest, with a population 767 as of 2023. The population for the municipality as a whole sat at 1,918 as of 2023. Geography Cabrales lies on the border between Asturias and its neighbouring autonomous community Castile and León. It is a highly mountainous region; it contains within it parts of the Sierra de Cuera and Picos de Europa. It is located on the Central Massif of the Cantabrian Mountains. Two notable peaks in Cabrales are Torre Cerredo and Naranjo de Bulnes, which both sit at an altitude of over 2,500 m; the former is the highest peak in the Cantabrian mountain range. It has a very temperate climate, with an average yearly temperature of 12 °C. The municipality is divided into nine parishes: * Berodia * Bulnes * C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom 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 of Nations, Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Entre-Douro-e-Minho Province, Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and Basque Country (greater region), Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apples
An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonization of the Americas, European colonists. Apples have cultural significance in many mythological, mythologies (including Norse mythology, Norse and Greek mythology, Greek) and religions (such as Christianity in Europe). Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and ... [...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. It is widespread in temperate regions of Eurasia and possibly North America. It is edible but resembles some toxic species. 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 immature cap is compact and egg-shaped, with the cap margin around the stipe, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving a fleshy, movable ring around the stipe. The stipe is relatively thin, growing up to 12–40 cm long and 1.5 cm thick, reaching its full height before the cap expands. Below the ring, the stem has sca ... [...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. Taxonomy Its species name is derived from the fact that it grows in association with the roots of '' Eryngium campestre'' or other '' Eryngium'' plants (English names: 'sea holly' or 'eryngo'). ''P. eryngii'' is a species complex, and a number of varieties have been described, with differing plant associates in the carrot family (Apiaceae). * ''Pleurotus eryngii'' var. ''eryngii'' (DC.) Quél 1872 – associated with ''Eryngium'' ssp. * ''Pleurotus eryngii'' var. ''ferulae'' (Lanzi) Sacc. 1887 – associated with '' Ferula communis'' * ''Pleurotus eryngii'' var. ''tingitanus'' Lewinsohn 2002 – associated with '' Ferula tingitana'' * ''Pleurotus eryngii'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
