Along the coast, a rough and beaten sea offers to us fish and seafood. Among the former, we can point out "pixin" (anglerfish) and hake, and, among the latter, large crab, small crab, barnacle and sea-urchins.
In the western interior, the Asturian "pote" (cabbage, Asturian beans and compango) is the most characteristic dish. As well as the slaughtering products, such as sausages, "chosco" and "botiellu" (first class meats stuffed into thick gut).
In the eastern, the "pantrucu" (garnishing in "potes" and stews consisting of cornflour, onion and egg) and the "boronchu" (cornflour bread stuffed with hard pork sausage and bacon) are the culinary references.

Although the top dish in the region is the "fabada", we cannot forget in this brief account the vegetables from Pravia and Grado, among others.

The small game, extending across the whole region, offers "arcea" and partridge, and, the big game, wild boar, roe deer and chamois. And many rivers their fresh specialities: trout and salmon.

Among those made in the Picos de Europa and its proximities, we can point out those of Cabrales, Gamonedo, the cheese of Peñamellera, those of Porrua and Vidiago in Llanes and Los Beyos in Ponga.

In the central area, that of Casin in Caso, that of Urbies in Mieres, that of Afuega'l Pitu in Morcin and Riosa and the area under the influence of the Sierra del Aramo, and la Peral in Illano.

In the western area, the cheese of Genestoso in Cangas de Narcea or the cheeses of los Oscos and of Taramundi.

Milk, of excellent quality and considered as one of the best in Europe, is the raw material used for the most important dessert in Asturias: rice-pudding, without undervaluing yoghurt, the pudding made with egg yolk and syrup or the caramel cream. Without forgetting about the "frixuelu", the cookies such as the "Carajitos" and the "suspiros del Nalon" or the apple-pie.

It is the historical, typical and traditional drink of the Asturians. It is a natural product, non-alcoholic, obtained from apples and served from the bottle to a very wide glass or directly from the barrel in cider parties called "espichas" (gastronomic and folkloric parties in "lagares") or in meetings and cider bars. © Mediasur Networks.