Side, Snack, Appetizer

Afuega'l Pitu

Afuega'l pitu is an unpasteurised cow's milk cheese from asturias, one of four asturian cheeses (the others being cabrales, gamonedo cheese, and casín cheese) to have been recognized with protected designation of origin (denominación de origen, 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. it is considered to be one of the oldest spanish cheeses. production is centered in the municipalities of grado, las regueras, morcín, pravia, riosa, salas, and yernes y tameza with the municipality of grado 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 and winter months. since 2008 it has enjoyed the recognition of the european union as a protected designation of origin (pdo).

Side, Snack, Appetizer

Afuega'l Pitu

Afuega'l pitu is an unpasteurised cow's milk cheese from asturias, one of four asturian cheeses (the others being cabrales, gamonedo cheese, and casín cheese) to have been recognized with protected designation of origin (denominación de origen, 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. it is considered to be one of the oldest spanish cheeses. production is centered in the municipalities of grado, las regueras, morcín, pravia, riosa, salas, and yernes y tameza with the municipality of grado 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 and winter months. since 2008 it has enjoyed the recognition of the european union as a protected designation of origin (pdo).

Dessert, Sweet

Arroz con leche asturiano

Rice pudding made with lemon and a cinnamon stick, and with a caramelized sugar top

Main

Bacalao al ajoarriero

Stewed cod and vegetables

Side, Snack, Appetizer

Cabrales

Cabrales (spanish: queso de cabrales) is a blue cheese made in the 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.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.

Main

Cachopo

Cachopo is a dish characteristic of asturian cuisine. it consists of two large veal fillets and includes ham and cheese. the dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.the first evidence of the cachopo dish is from doctor gaspar casal, in the early eighteenth century.there are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc.

Main

Calamares en su tinta

Squid stewed in its own ink

Main

Carne gobernada

Slow-cooked beef and onions in a white wine sauce

Dessert, Sweet

Casadiella

The casadiella is a typical dessert from asturias. it consists of a pastry made of wheat flour, flavored with anis del mono (anisette) or wine, and filled with toasted hazelnuts or walnuts and sugar. they are mixed and they are fried together. the final shape is a tube approximately ten centimeters long with ends that are closed with a fork.

Side, Snack, Appetizer

Cecina

In spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. the word comes from the latin siccus (dry), via vulgar latin (caro) *siccīna, "dry (meat)".

Side, Snack, Appetizer

Chorizo a la sidra

Chorizo cooked with apple cider

Side, Snack, Appetizer

Chosco de Tineo

Charcuterie made with pork loin and tongue, seasoned with pimentón (paprika), garlic and salt, stuffed in pork casing, then smoked and cured uncooked, from tineo, asturias, spain

Side, Snack, Appetizer

Chosco de Tineo

Charcuterie made with pork loin and tongue, seasoned with pimentón (paprika), garlic and salt, stuffed in pork casing, then smoked and cured uncooked, from tineo, asturias, spain

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Main

Cocido maragato

Stew with beef, pork, chicken, bacon, chorizo, pig ear and trotters, vegetables, cabbage, garbanzo beans, dumplings

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Faba Asturiana

Dried white kidneys beans (phaseolus vulgaris) from asturias, spain

Main

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 is most commonly eaten during 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.

Main

Fabes con almejas

Fabes con almejas (english: beans with claims, spanish: habas con almejas, asturian: fabes con amasueles) is a clam and bean stew that originated in the principality of asturias in the 19th century as peasant fare. it is a lighter variation of asturian fabada whose primary ingredients are sausage, beans and pork. the traditional recipe for fabes con almejas calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.

Side, Snack, Appetizer

Farinato

A sausage made with lard, bread, oil and flour, farinato does not contain meat

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Dessert, Sweet

Flor frita

Flower-shaped pastries, made by dipping flower-shaped iron molds into the batter, then into hot oil

Dessert, Sweet

Frisuelos

Crepes, sprinkled with powdered sugar, topped or filled with a variety of fillings

Side, Snack, Appetizer

Gamoneu

Cheese with mold-ripened rind, made with cow's milk, sheep's milk and goat's milk, from asturias, spain

Side, Snack, Appetizer

Gamoneu

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 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 summer months in the uplands. gamonéu del valle is richer and creamer and production continues year-round.

Main

Garbanzos con bacalao

Chickpeas with cod, common during easter

Main

Hake

Main

Higado encebollado

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the united kingdom, lamb) and bulb onions; onion is favoured as an accompaniment to liver as the sharp flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. the liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

Side, Snack, Appetizer

La Peral

A blue cheese made with cow and sheep milk

Main

Lechazo

Lechazo is a spanish dish made from "cordero lechal".

Main

Lentejas estofadas

Lentil stew, may also contain pork (lentejas estofadas con cerdo), chorizo, vegetables

Main

Merluza a la sidra

Stewed hake (merluza), clams, vegetables, apples and cider

Main

Percebes

Goose barnacles, also called stalked barnacles or gooseneck barnacles, are filter-feeding crustaceans that live attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. goose barnacles formerly made up the taxonomic order pedunculata, but research has resulted in the classification of stalked barnacles within multiple orders of the infraclass thoracica.

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Side, Snack, Appetizer

Queso Casín

Casín cheese (spanish: queso casin)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 redes) and associated land, this is within the municipalities of caso, sobrescobio and piloña. 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 town of caso. the shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. the weight is between 250 and 1,000 g (8.8 and 35.3 oz).

Side, Snack, Appetizer

Queso Casín

Casín cheese (spanish: queso casin)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 redes) and associated land, this is within the municipalities of caso, sobrescobio and piloña. 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 town of caso. the shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. the weight is between 250 and 1,000 g (8.8 and 35.3 oz).

Side, Snack, Appetizer

Queso Los Beyos

Semi-hard unpasteurized or pasteurized cheese made with cow's, sheep's or goat's milk, from desfiladero de los beyos gorge in asturias and castile and leon, spain

Side, Snack, Appetizer

Queso Los Beyos

Semi-hard unpasteurized or pasteurized cheese made with cow's, sheep's or goat's milk, from desfiladero de los beyos gorge in asturias and castile and leon, spain

Dessert, Sweet

Rosquillas

Doughnuts, made with wheat flour and, for example, lemon zest, anise, covered in icing, rosquillas in latin america are made with corn flour

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Salmón a la ribereña

Salmon cooked with cider or white wine, may also include serrano ham

Side, Snack, Appetizer

Salsa marinera

White wine-based sauce with spanish paprika, onions, garlic, parsley, used in the dish almejas a la marinera, or spanish style clams

Main

Sea bass

Sea bass is a common name for a variety of different species of marine fish. many fish species of various families have been called sea bass. in ireland and the united kingdom, the fish sold and consumed as sea bass is exclusively the european bass, dicentrarchus labrax. sometimes referred to as sea bass include the following:

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Drink

Sidra

Cider ( sy-dər) is an alcoholic beverage made from the fermented juice of apples. cider is widely available in the united kingdom (particularly in the west country) and the republic of ireland. the uk 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 stronger. cider is also popular in many commonwealth countries, such as india, canada, australia, and new zealand. as well as the uk and its former colonies, cider is popular in portugal (mainly in minho and madeira), france (particularly normandy and brittany), northern italy (piedmont and friuli), and northern spain (especially the principality of asturias and the basque country). central europe also has its own types of cider with rhineland-palatinate and hesse producing a particularly tart version known as apfelwein. in the u.s., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. in canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.the juice of most varieties of apple, including crab apples, can be used to make cider, but cider apples are best. the addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. cider alcohol content varies from 1.2% to 8.5% abv or more in traditional english ciders, and 3.5% to 12% in continental ciders. in uk law, it must contain at least 35% apple juice (fresh or from concentrate), although camra (the campaign for real ale) says that "real cider" must be at least 90% fresh apple juice. in the us, there is a 50% minimum. in france, cider must be made solely from apples.in 2014, a study found that a 1-us-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the who recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.perry is a similar product to cider made from fermented pear juice. when distilled, cider turns into fruit brandy.

Drink

Sidra de Asturias

Apple cider from asturias, spain

Main

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

Dessert, Sweet

Tarta de manzana

Apple tart

Side, Snack, Appetizer

Ternera Asturiana

Asturiana de los valles and asturiana de la montaña cows raised in asturias, spain

Side, Snack, Appetizer

Zamburiñas

Small variegated scallops, for example, cooked in a tomato sauce, empanadas, with pasta