Travel Tips

I have to be honest that one of the first things I want to know about when I go somewhere is the food. (Of course one can't go to Asturias without being struck by it's distinct culture, proud people and stunning landscape.) But even without those things Asturias would be worth the trip.

Asturian food is different in many ways from what people typicaly think of 'Spanish' food. Although seafood is very much a part of the cuisine (as it is in much of the mediterranean and Spain) and fresh seafood is hallmark of Asturian cooking, the food in Asturias is unique. The difference between Asturian cooking and the rest of Spain is due in part to climate. Since the temperature is much cooler and rainier than in the rest of Spain, the fare is heartier.

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Fabada

Stews, beans and sausages are staples of the Asturian diet. No dish speaks more to the Asturian soul than fabada-- a stew of morcilla (blood sausage), chorizo (smoked paprika sausage) and fabes (special beans grown only in Asturias). Hearty fabada warms the body and soul and is simply delicious.

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Cabrales

Asturias is home to many fine varieties of cheese. The most famous of which is a tangy blue-veined cheese, which was traditionally wrapped in oak leaves, called Cabrales. It's powerful and delicious and is complimented by some simple crusty bread. Other Asturian cheeses that are not as strong, but equally good include: Ovin and Abredo (both cow's milk), la Chivita (goat milk), and ahumado de Pria (smoked cow's milk).

Another hallmark of Asturian gastronomy is sidra- alcoholic cider. The conditions in Asturias are perfect for growing apples and producing the potent sidra. Sidra is a very peculiar drink, drunk in a very peculiar way and is best shared with friends. There is a special way to enjoy it, so watch others and learn-- you won't believe it! Look for sidra that is "homemade", as it is superior to that which is mass-produced. Don't be fooled by the exterior!

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Happy Milk

I have to tell you about Asturian milk. I have never been a milk drinker, never liked it very much, that is, until I had the milk from Central Lechera Asturiana. The milk in Spain is packaged in tetra brick packs (like American "juice boxes") and can be stored at room temperature. As a result of the way it is processed and the fact it is protected from light (milk is light sensitive and so the flavor of American milk is affected because of how it is packaged), the overall flavor of brick pack milk is very different than American milk. Even milks with a lower fat content taste richer in Spain. For example, I drank 1% milkfat milk in Spain and it had the richness and body of a 2% milk in the US. But what makes the milk from Central Lechera Asturiana taste extra delicious is it comes from "happy cows"! Cattle in Asturias are raised free range and as a result have a varied diet which produces a full bodied rich tasting milk. The cows are allowed to roam the countryside grazing and have a much happier existence than say, an American cow raised in confinement (so I figure a happier cow has gotta make tastier milk!) The milk is collected in a co-op arrangement and taken to the central asturian dairy where it is processed. The resulting milk is the product of thousands of happy cows grazing on a broad spectrum of foods.

So you may ask youself why I have devoted all this space to milk? The answer is simple- the milk is JUST THAT GOOD! If you have the chance to visit Asturias, be sure to try it. And while you're at it, could you pick me up a couple litres? ;-)