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Food And Drink In Oviedo, Asturias

COVID-19 Travel restrictions may apply upon entering Spain. The next step on our road trip was Segovia , but before we headed there we went off to visit Mount Naranco Along with the two wonderful churches of Santa Maria del Naranco and San Miguel de Lillo, which are both listed on the UNESCO World Heritage site.
We were super Suso is a small fine-dining restaurant that offers great cuisine with a incredible value for money in their set place wasn't very full, so we received loads of attention from the staff, including recommendations for were to shop traditional foodstuffs from Oviedo and good restaurants for the next stop in our food and the pairing wine were all very, very good, with special mention to their Arroz con Leche.

Over the years Nacho has brought his modernisation of cocina asturiana to a high pitch of refinement: his torto de maíz is as light as feather, his arroz con pitu de caleya (a restaurante rice dish made with the meat of a free-range cockerel) is densely flavoured and accompanied by a scallop somehow deliciously aromatised with fresh cucumber and green pepper.

At Valveran, another sidrería, I tasted ciders of the new generation (known as de nueva expresión) which can be served in posh restaurants without anybody raising an eyebrow, and sweet dessert ciders and sparkling ciders and cider brandy, Asturias's answer to Calvados.
I have been known to get very boring about its dramatic landscapes, its superb beaches, its excellent food, its unique pre-Romanesque architecture, its affable locals, and the strange fact that, as yet, few people seem to share my unbridled enthusiasm for the place.

Celtic roots, an industrial heritage that includes coal-mining and steel-making, wild landscapes (Picos de Europa, the first National Park created in Spain, is partly located in Asturias) and a yet-to-be-discovered hearty food culture all come together to make this place a must-visit for food-lovers the world over.
You are then treated to a short guided tour of the city ( the cathedral, with its magnificent stained glass windows, the Romanesque facade of San Isidro with storks nesting above it.) Once on the train you travel up the Torio Valley to Mattallana, at the base of the mountains.
Unfortunately when Mario was explaining all this there was no bottle to hand, and so I have to wait until I reach the capital of Asturias, Oviedo, to share and taste this ritual myself at the Tierra Astur Ciderhouse After first attempting a high pour myself (with the predictable outcome that I soak the table and my feet with barely a drop landing in the glass), I ask the local waiter to show me how it's done.

Breaded with artisan spelt bread, with Ternera Asturiana” (Asturian Veal) certified by the Protected Geographical Indication (PGI) seal and stuffed with cured ham and Asturian cheese, La Peral, is accompanied with a mix of Asturian lettuce and creamy mashed Asturian potatoes, created with a light and tasty traditional recipe.
From Oviedo I drove to Nava, cider capital of the region, where José María Osorio, president of the local cidermakers' guild, took me to see a traditional sidrería, the Estrada, which not only makes cider from the fruit of its own apple-trees, but serves it in an oak-lined cider-house, along with plates of cheese and chorizo.

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