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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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