In the folds where the livestock graze, the shepherds make tasty cheeses, especially the "Gamoneu" (Gamonedo), which, together from other cheeses from the Picos de Europa region, such as Los Beyos and Cabrales, enlarge the wide offering of local cheeses.
Dishes in which local produce is used include: “fabada” (bean stew), “pote asturiano” (Asturian stew, peas and ham, sirloin steaks, lamb and kid as well as sausages made from wild boar, and chorizo cooked in cider.
The salmon and trout from the river Sella are famous even outside the region. |
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