Asturian cuisine

Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called campanu, a bell tolled to signal the first catch.

Asturias is often called "the land of cheeses" (el pais de los quesos) due to the product's diversity and quality in this region.

Other major dishes include beans with clams (fabes con almejas), Asturian stew, Cachopo, frixuelos, and rice pudding.

[1] Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below.

A small amount (~120ml) is poured at a time (called a "culín"), as it must be drunk immediately before the sidra loses its carbonation.