Ingredients

From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Huerto con asno, Joan Miró, 1918
Huerto con asno, Joan Miró, 1918

Asturian cuisine is defined by its ingredients. Certain ingredients, and combinations of ingredients, crop up again and again in Asturian cooking. Seafood and beans, pork and beans, pork and cheese...

Beans & Pulses

Beans are the heart of Asturian cooking.

The following ingredients are available:

Cereals & Grains

Corn and spelt are the most common grains one finds in Asturias. They, and all the other locally produced cereals are here.

The following ingredients are available:

Fish & Seafood

The contribution of seafood to the Asturian diet cannot be understated. Asturians on average consume a kilo of seafood a week per person. I am slowly documenting the myriad of seafood consumed in Asturias.

The following ingredients are available:

Fruit & Nuts

The nuts of the native trees in Asturias have a long history in the food ways of the region. Before the Columbian Exchange brought the potato to Europe, chestnuts (castañes) served the purpose potatoes do now, particularly in the stews of Asturias. Apples have been grown in the area since at least the Romans. Many other fruit and nut crops are now part of the Asturian culinary landscape.

The following ingredients are available:

Meats

Asturias is undeniably cattle country. As a matter of fact, it is the only region in Spain where cattle are the most common agricultural livestock. That means there are a lot more beefy dishes in Asturias than most anywhere else in Spain. Of course, that is not to say that pigs, chickens, sheep, goats, horses, and other livestock don't factor into the cuisine.

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Vegetables

From the humble potato to the ubiquitous tomato, the vegetables common to the Asturian huerto live here.

The following ingredients are available:

Other Ingredients

From mushrooms to honey, and other things that straddle the border between an ingredient and a product.

The following ingredients are available: