The most delicious beans await you in Asturias
EL CROSSING PICNIC BAR
The typical thing here is to come to drink cider and eat the 'tortillinas', although there is no shortage of Asturian cheese salad, tuna roll... and grilled meat and fish, which they are eaten at the stone and brick tables installed under the red umbrellas . (Ctra. de Deva, 8; La Pontica, Cabueñes; Gijón; tel. 985 37 11 30) .
And the cider that is not lacking
ARTHUR HOUSE
On its benches among the trees you can taste dishes as appetizing as hake with seafood rice, fish stew and good seafood and grilled fish . The desserts are homemade. By the way, do you know what the crabs are called in Asturias? Andaricas . And the sea urchins, holes . It is the autonomous community that consumes them the most. _(Professor Pérez Pimentel Avenue, 73; Gijón; tel. 985 36 28 51) _
LLAGAR THE MORENA
Another favorite place of Asturians is the llagar. Next to the cider barrels there are always patios and outdoor spaces, ideal for good weather and for the little ones to run around . At the Llagar La Morena _(Alto de Viella, s/n; Siero; tel. 985 26 39 44) _ it is worth trying the pote, the fabada, the tripe and your own cider. Do you know what pantruque is? A ball of breadcrumbs, bacon and egg that in some regions of eastern Asturias it is added to the fabada.
Llagar La Morena: honest and delicious dishes
LLAGAR HOUSE OF GERVASIO
Here they serve Asturian specialties and seafood of very good quality. Highlights include the marinated tuna, fried pixín and rice with clams. . They have two 'espicha' menus at very reasonable prices. _(Fountain La Plata, 68; Oviedo; tel. 985 23 42 55) _.
GASTRONOMIC PLEASURE WITH DOUBLE IDENTITY
Sitting at an Asturian table, in addition to being a real pleasure, implies two more things: not going hungry and learn a few specific terms . It is not necessary to explain what a fabada consists of, but perhaps it is convenient to refresh the names that are used here to call some fish and shellfish, such as pixin (Mere) , walker (frying crab) , bugre (lobster), oricio (sea urchin) or lamps (limpets).
The famous cachopo ( usually gargantuan in size ) is a beef fillet, with ham and cheese and a soft batter, while the pitu de caleya is a traditional recipe based on rice with chicken. The pregnant bun is a small baked bread with a chorizo inside and the tortos are a corn dish, which It is served with cheese, ham, eggs, mincemeat... or even with chocolate . In the sweets section, the casadielles are very typical, a dough of wheat flour, fried or baked, filled with walnuts, anise and sugar; and the beans , a Carnival dessert similar to crepes.
Frixuelos, or crepes, or pancakes... but Asturian style
_* Published in the Condé Nast Traveler Gastronomic Guide 2016, it is now on sale in digital format at Zinio and Apple. _ You can also download it completely free of charge from Google Play Kiosk and the App Store and start diving into the Spanish gastro map.
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