In addition to the heart, Oviedo can be carried on the palate. In the restaurants and cider houses of the capital of the Principality come together most Asturian cuisines, the specialties of the coast and the mountain, the recipes of the municipalities of the region, all represented in menus of the day and extensive letters at street level. A melting pot of flavors always nuanced by the good work of local chefs.
Prolifera in Oviedo traditional cuisine, new and haute cuisine, using in all cases the natural products of a land that seems inexhaustible in raw materials.
Tapeo, kitchen of guisanderas, typical dishes, renovators, environment of cider houses, vinacotecas and delicatessens, everything is united in the capital for greater glory of the good Asturian food.
Some festivals in the city include parallel gastronomic festivals such as the Ascension or Disarmament, which are at the head of many other days where gastronomy is the undisputed protagonist.
Disarmament Festival in Oviedo
The dates are approximate: each 18, 19, 20, 21 October ... It is tradition in Oviedo to celebrate Disarmament. A historical appointment to commemorate the triumph of the Elizabethan troops over those of General Sanz during the Carlist War. It is assumed that, as a celebration of the victory, the soldiers were rewarded with a copious meal. After the "fartura" they were disarmed while they napped. The analogy with present times is evident. For current ovetenses, "disarm" means to get purple eating a menu called, in turn, "disarm." Disarmed after the great pitanza, as if it were soldiers, in Oviedo he nap nap without strength for anything else. The celebration dates back a century ago and has a specific menu, somewhat heavy and obligatory for all restaurants. Diners (who reserve a table well in advance) only want to eat the three dishes set for this date: chickpeas with cod and spinach, tripe and rice pudding. Almost nothing.
Days of «The Ascension»
Another typical dish in Oviedo is the Governed meat. Meat that can be of chamon, seasoned, with onion and wine, "governed" with much temptation to leave it golden and tender, accompanied by fried potatoes and red peppers. This recipe has an ancient tradition: it was sold in the market already stewed; the cooks prepared it in a stove in front of the passers-by. The dish is part of another gastronomic event in Oviedo: the days of Ascension, celebrated without fixed date in May or June, 40 days after the festivity of the Resurrection. It is a multitudinous meeting point and a tribute to the men of the countryside and the products of Asturias. In addition to fair of crafts and traditional market, livestock fair and folk festival, La Ascensión includes a gastronomic section where good account of the governed meat is given. In addition spring is exalted and your diet with stew of the time and a cheesecake with cherries.
Tuesday of Field in Oviedo
The passion of ovetenses for food also has its rural version on the feast of Tuesday of Field, towards the middle of May (the first Tuesday of Pentecost). The main act of this day is the multitudinous, festive and colorful tour in which groups of ovetenses and also foreigners give a good account of the prelude bollu (wheat bread bun inside which is placed an Asturian chorizo, when cooked together in the oven the chorizo is impregnated with the taste of bread and vice versa) and wine in the Campo de San Francisco and other green spaces of the city.
Products Denomination of Origin
Oviedo is the most ideal place to try the exceptional quality of the products with designation of origin in the PrincipalityAs roxa meat or artisan cheeses of its geography: Cabrales, Gamoneu, Outside l Pitu, Smoked of Pría, Queu de los Beyos, Porrúa and a long etcetera relative to the large cheese patch that is Asturias. Other high-quality products turn out to be the seafood that are auctioned in the Asturian markets, as well as the multicolored pieces of a very well-stocked orchard.
The king dish in Oviedo, as in the rest of Asturias, is still the stew, with its beans from the farm and its compangu, consisting of blood sausage, pork shoulder, bacon and sausage.
Of course to water so many delicacies, and to "lower the food", the Cider It remains the number one drink: toning, diuretic and digestive. According to a custom that comes from old, the pillars of Oviedo and neighboring councils used to hold occasional spichas in their facilities to publicize the production of the season. Today many of these llagares have specialized in offering espichas throughout the year. In them we taste cider accompanied by empanadas, hard-boiled eggs, chorizos a la cider, cooked ham, sausages, cheeses and grilled meats. In the llagares a populous and lively environment is guaranteed.
Cider, which is everywhere, is also a raw material of the first order for numerous ovetenses recipes. Perhaps the most famous is the Hake Sidra.
Typical desserts of Oviedo
The sweets are a strong point of the city, highlighting the well-known carbayones, some delicious pies made with puff pastry and a mass of almonds, eggs and sugar, prepared with a glass of sweet sherry and drops of lemon. Other sweets worthy of mention are the croutons, the frixuelos -species of crêpes-, les casadielles - walnut-filled puff pastry the rice with milk, covered with a layer of crystallized and burned sugar. The pastry has its culmination in the refined Peñalba chocolates and the popular ones Muscovites, some exquisite tea with chocolate bath tea.Text: © Ramón Molleda for desdeasturias.com