<strong>Fabada: </strong>This is a special-occasion bean stew that hinges on hyperlocal ingredients, exacting technique, and the patience of a Tibetan monk.
Fabada: This is a special-occasion bean stew that hinges on hyperlocal ingredients, exacting technique, and the patience of a Tibetan monk.
Zero Point Zero Production
<strong>Cabrales: </strong>A sharp and tangy cheese, Cabrales is found on restaurant menus throughout Asturias. Like nearly all Asturian cuisine, it pairs well with cold, crisp cider.
Cabrales: A sharp and tangy cheese, Cabrales is found on restaurant menus throughout Asturias. Like nearly all Asturian cuisine, it pairs well with cold, crisp cider.
NoÇ Baranda
<strong>Underground aging: </strong>Much of the region's cheese is ripened and matured in mountain caves.
Underground aging: Much of the region's cheese is ripened and matured in mountain caves.
Zero Point Zero Production
<strong>Cider weather: </strong>The cool, rainy climate in the northwest region of Spain means lots of apple trees and few grapevines, resulting in plentiful cider.
Cider weather: The cool, rainy climate in the northwest region of Spain means lots of apple trees and few grapevines, resulting in plentiful cider.
Joaquin Fanjul
<strong>Bottle art: </strong>Tradition dictates that you chug down your glass of cider in one gulp, which may help explain the tree of bottles in this work of art.
Bottle art: Tradition dictates that you chug down your glass of cider in one gulp, which may help explain the tree of bottles in this work of art.
Bernardo Lopez
<strong>Crunchy cookies: </strong>Moscovitas are thin cookies suffused with toasted Spanish almonds, crunchy toffee, and bitter chocolate. They're a mainstay in Asturias.
Crunchy cookies: Moscovitas are thin cookies suffused with toasted Spanish almonds, crunchy toffee, and bitter chocolate. They're a mainstay in Asturias.
Confitería Rialto