ASTURIA
It was here where the Moors were sent packing in 722, and today the region’s most important contribution is the cider (sidra) that’s used in cooking every conceivable thing one can think of.
Pork
is the most important meat and blood sausages, spiced sausages and
flavoured sausages are used to eat as is, or in cooking; for example,
the Asturian bean stew (Fabada Asutriana ).
In sharp contrast to this, sea urchins and wild salmon are favoured, the latter not as delicacy but as a matter of course.
For
the sweet toothed, the Sobaos Pasiegos (a butter sponge cake) and the
tarta de manzana (apple tart) provide the perfect ending to any meal.