A FOOD TRADITION
Asturian Cuisine
Asturian cuisine comes from the humid mountain and coastal landscapes of Asturias in northern Spain, combining pastoral dairy traditions, Atlantic seafood and substantial rural cooking. Beans, potatoes, pork, beef, cabbage, apples and cider are central, with slow simmering and wood-fire roasting common techniques. Fabada asturiana, a bean stew with cured pork, is its best-known dish; cachopo consists of breaded, filled veal; and cider-poached or grilled fish reflects the coast. Cabrales and other blue cheeses, along with apple-based desserts, further express the region’s distinctive culinary identity.
Dishes linked to this cuisine
1–5 of 5
Asturian bollos preñaos
Small Asturian bread rolls baked around a whole piece of chorizo and commonly eaten at cider gatherings.
Asturian cachopo
Two large beef fillets enclosing ham and melting cheese, breaded and fried.
Asturian casadielles
Sweet Asturian pastry rolls filled with walnut and anise, fried or baked and dusted with sugar.
Asturian chorizo in cider
Asturian chorizo gently cooked in local cider with bay leaf and served as a tapa.
Fabada asturiana
Asturias' celebrated slow-cooked stew of large white fabes with chorizo, blood sausage and cured pork.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.