FABADA ASTURIANA

THE "FABADA ASTURIANA"
One is a very typical plate of the traditional kitchen of Asturias. Its preparation does not have a secret more, to use authentic Asturian products, " them fabes " and " compango " (garlic sausage, blood sausage and bacon). One is made up with string beans (kidney beans, monjetes, frijoles, porotos, etc.) that all these forms it is known this vegetable in Spain and in Hispano-America, in Asturias they call fabes to them and the variety that is used for the fabada one is the one that knows there like " fabes of the farm ". 

THE "SIDRA" AND THE " CHIGRES"
Being like it is the cider of volatile spirit whom it requires to be explayado, and of fast digestion, they will have to be the establishments in charge to serve it, places peculiar and specialized in the difficult art to extract those etéreas substances that the cider in its interior imprisons. Against which it could seem, ritual. of the escanciado one of the cider is not only that, but the best form to be able to extract, better to appreciate, the essence of the apples with which it has been processed. And being Gijón the council with a greater number of lagares of the region, is also, like could not less be, the one than of more winches or sidrerías arranges, or concentrated by zones, or dispersed by the districts and the gijonian rural surroundings, in which case usually they happen to become pic-nic outdoors, splendid spaces to pass a happy day with the family or the friendships. 

CAKES and DESSERTS 
Traditional Cakes, like the Charlota, the Gijonesa, have acquired almost clear reputation and of origin. Of course, the rice with milk, the apple cakes, the pies of almond and countersink and jams of artisan processing, reach in Gijón, like in the rest of Asturias a matchless level.