Typical Asturian dishes

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Today, more than 40 varieties of cheese are produced in Asturias , making it the largest cheese-producing region in Europe . We'll introduce you to some of the best-known and most popular cheeses at https://asturias.com/los-10-mejores-quesos-de-asturias

1 Typical cheese from Asturias
2 Seafood and fish from Asturias
3 Cachopos and meats from Asturias
4 Typical desserts of Asturias
5 Fabada, pot and other typical foods of Asturias

Typical cheese from Asturias

· Afuegal Pitu: fresh and pasty cheese with two varieties, white and spicy, which gets its name from the peculiarity of sticking to the palate during its tasting. More info Afuegal Pitu Cheese
· Beyos: cheese made from raw cow's milk, usually in Amieva and Ponga. More info Cheese of the Beyos
· Cabrales: cheese made with milk from sheep, cow and goat in the council that bears the same name. More info Cabrales Cheese
· Gamonéu: cheese made in the huts of shepherds of the high ports of Cangas de Onís and Onís. More info Gamonéu cheese
· The pear tree: blue cheese made in the area of ​​Avilés.
· Peñamellera: cheese made with one or three very soft, fresh and creamy milk.
· Pría: smoked cheese made in the council of Llanes.
· Vidiago: cheese made in Vidiago, Llanes, with cow's milk.

Seafood and fish from Asturias

· Andarica: nécora.
· Bugre: lobster.
· Llámpares: limpets Molluscum univalvo that is located adhered to the rocks of the coast and consumed with sauce.
· Pinchu hake: hake caught with a hook and not with a net, so its meat is much finer.
· Ñocla: crab or sea ox.
· Oricios: sea urchins.
· Parrocha: small sardine
· Pixin: monkfish.
· Venues : herring
· Tiñosu: scorpion fish, rock fish with a lot of thorn but very tasty for stews and pâtés.
· Xáragu: sea bream, fish.

Cachopos and meats from Asturias

· Cachopo : two breaded veal fillets stuffed with plenty of cheese and ham, fried to achieve a crispy exterior and a juicy interior.

Cachopo of Asturias

Cachopo is an Asturian dish, a staple of its cuisine that is abundant throughout the region… Read more

· Roxa meat: veal meat fed in the pastures of the mountain passes.
· Compangu: meat components of fabadas, potes and boiled.
· Emberzáu: blood sausage with onion, cornmeal, fat and blood of pork, wrapped in leaves of cabbage and cooked that is served fried in slices.
· Pantrucu: in the area of ​​Llanes is called a flour, egg, onion and bacon dough that is cooked with the stew. In Ribadesella, it is a type of fried blood sausage.
· Pitu de Caleya: village chicken raised in the wild and fed on grain and not with feed.
· Sabadiego: is a kind of sausage made with pork and other ingredients.
· Xuan: sometimes in diminutive, xuanicu, a black pudding that is mixed with pieces of pumpkin.

Typical desserts of Asturias

· Milk pudding: although it is taken in much of Spain, it is very popular in Asturias, where it is prepared more creamy thanks to a prolonged cooking.
· Carbayones: puff pastry stuffed with almond cream and covered in frosting.
· Casadielles: sweet dumplings stuffed with ground walnut and hazelnut and anise.
· Frixuelos: Typical Carnival dessert of the same family as the Castilian flakes, Galician pancakes or French crepes.
· Marañuelas: characteristic sweet cookies.
· Panchón: kernel of spelled bread with butter and sugar that is fried and crumbled before serving, typical of Aller.

Rice pudding recipe

It's one of the most well-known desserts in Asturian cuisine, and we're going to explain how to make it... Read more

Fabada, pot and other typical foods of Asturias

· Prenatal buns: small cooked breads with a chorizo ​​inside.
· Boronchu or emberzáu: type of blood sausage
· Borona: corn bread stuffed with chorizo, bacon and rib.
· Fabes: white beans, the variety called de la Granja, exclusive to the region and main ingredient of the fabada.
· Pot: traditional stew based on cabbage, potatoes and beans with compango.
· Tortos: small golden corn cakes in a pan. They are usually eaten with eggs and chorizo ​​or with cheese.
· Verdinas: small greenish beans very soft, so they usually prepare with seafood, typical of Llanes.