Language Switcher

Blog

SIDRA ASTURIANA – Cider

Traditional ‘Wine’ of Asturias, cider was around during Roman times, when it was known as ‘pomaria'; the Arabs later called it ‘siserio’.

Protected under a Denomination of Origin of the same name, it is a drink with a low alcoholic content, between 4% and 6%, obtained through the fermentation of the natural, fresh must of apples, a fruit that is abundant in the region of Asturias. Different types of acid, sweet and sour apples, not for normal consumption, are used. After fermenting the must for 6 months, it is bottled for sale. It contains only naturally occurring carbonation and the minimum alcoholic content is 4.5%. It goes well with many local traditional dishes and, especially, with Cabrales cheese. It is consumed in ‘culinos’ poured in typical glasses from small ceramic pitchers. The ‘espicha’, or opening of the kegs, is traditional.

More info : http://www.spain.info/en/

Related Posts

JAÉN AND THE GASTRONOMY OF OLIVE OIL

There is no better place to start that Jaén if you want to learn about Spanish olive oil. Within a radius of just 50 kilometres of the city, you will find companies and co-operatives where you can find out about how this "liquid gold" is produced

THE CUISINE IN GALICIA

Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality

THE HOLY WEEK

The Holy Week is a religious festival “ par excellence “ where tradition preserves unforgettable past influences. The procession of the “cofradias”, the brotherhoods, and the beauty of the carriarres, create a unique atmosphere, where the people are protagonists, an art provides the backdrop.

Add comment

nine − eight =

Latest Posts