Gijón
Asturias
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The Picos de Europa, cider, cheeses like Cabrales, its fishing villages and being the cradle of the Reconquista.
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Asturias is a natural paradise where the green of the mountains meets the wild blue of the Cantabrian Sea. It is a land of character, forged by a mining past and an Indian legacy that is reflected in its architecture. Its motto, 'Asturias, Natural Paradise', is not an exaggeration: from the majestic peaks of the Picos de Europa to its more than 200 beaches and coves hidden between cliffs, nature is the protagonist. It is the cradle of the Kingdom of Asturias, with pre-Romanesque art unique in the world. But Asturias is also flavor: that of a strong fabada, that of a powerful Cabrales cheese, and above all, that of the social ritual of pouring and sharing 'culines' of cider. Visiting Asturias means breathing fresh air, eating your fill and discovering a landscape that moves you with its virgin beauty.
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Asturias
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Asturias
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Asturias
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The festivals in Asturias ('fiestes de prau') are popular outdoor celebrations, with orchestras, food, drink and a very family atmosphere. In addition, the Descent of the Sella and Asturias Day in America are unique events.
First Saturday in August.
The most famous festival in Asturias. An international canoeing competition between Arriondas and Ribadesella that is accompanied by a gigantic and colorful party on the river bank. The 'river train' and the floods of people encourage canoeists.
First days of August (Gijón) and September 19 (Oviedo).
Two large parades of floats, folk groups and music bands. The one in Oviedo is a tribute to Asturian emigrants in America, with the participation of representations from Latin American countries.
Second weekend of July.
The great party in honor of the Asturian drink. Nava becomes the world capital of cider, with free tastings, the international cider competition and an unparalleled festive atmosphere.
February.
One of the most famous carnivals in northern Spain, known for its Galiana International and Fluvial Descent, a fun and original cavalcade of gadgets that descends a street full of foam.
Asturian gastronomy is generous, powerful and full of products. It is the cuisine of the spoon, of slow stews and authentic flavors. The sacred trilogy is fabada, cheeses and cider, but its pantry is immense, from Cantabrian fish and seafood to the exceptional Asturian veal.
The most emblematic dish. A powerful and delicious stew of 'farm beans' (a large, buttery white bean) slowly cooked with its 'compango': chorizo, Asturian blood sausage and bacon.
A hearty dish that has gained enormous fame. Two large breaded Asturian beef fillets, stuffed with serrano ham and cheese. Its size is usually a challenge for the diner.
Asturias is the largest cheese producing area in Europe. There are more than 40 varieties. You can't miss Cabrales, a powerful and spicy blue cheese matured in natural caves; the Gamonéu, smoked and with a spicy touch; or the creamy Afuega'l Pitu.
The quality of the product is exceptional. Try pixín (monkfish), hake with cider, or oricios (sea urchins) in season. The scorpionfish pie is a delicious starter.
First cousin of the factory. A cabbage stew with beans and potatoes, also accompanied by its compango. A traditional dish from winter cuisine.
A simple and irresistible appetizer. Quality Asturian chorizos cooked slowly in natural cider until the sauce reduces and is infused with flavor.
The Asturian drink par excellence. It is a fermented apple cider, without added carbonation. The ritual of 'escanciado' (serving it from above to oxygenate it) is essential and is drunk in 'culines' (small quantities).
A Protected Designation of Origin that represents the wine tradition of the Asturian mountains. They are heroic wines, grown on steep slopes, mainly from native red varieties.
Although it is made throughout Spain, Asturian is especially famous for its creaminess. It is cooked very slowly and served with a layer of burnt sugar on top, like a crème brûlée.
A typical fried dessert of the carnival. A fried wheat flour dough filled with a mixture of ground walnuts, sugar and anise.
The Asturian version of crêpes. Thin dough of milk, egg and flour that is fried and served sprinkled with sugar or filled with cream or chocolate.
An intense and delicious sweet made from caramelized egg yolk and sugar, with a great tradition in the town of Grado.
A set of churches and pre-Romanesque buildings unique in the world, such as Santa María del Naranco or San Julián de los Prados.
The Camino Primitivo, which starts from Oviedo, is the first and oldest Jacobean pilgrimage route.
Several Asturian caves, such as Tito Bustillo in Ribadesella, are part of this complex, with important prehistoric paintings and engravings.
Asturias has 7 Biosphere Reserves, including the Picos de Europa and Muniellos, the largest oak forest in Spain, which demonstrates its incalculable natural value.
Summer (July and August) is the most popular time, with the best weather to enjoy the coast and the parties. Spring and autumn are ideal for rural tourism, hiking and enjoying the landscape with spectacular colors and fewer people. Winter is for those who are not afraid of rain and cold, and seek tranquility and spoon-fed cuisine.
The weather is very variable, even in summer. It is always advisable to carry a raincoat. Many mountain and coastal roads are narrow and winding, so drive with caution. To go up to the Covadonga Lakes in high season, access by private car is restricted and it is mandatory to use authorized buses.
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The most famous festival in Asturias. An international canoeing competition between Arriondas and Ribadesella that is ac
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Two large parades of floats, folk groups and music bands. The one in Oviedo is a tribute to Asturian emigrants in Americ
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