Gastronomy

  • The gastronomy of Cangas has always been defined by the traditional produce obtained in the most important productive centre; “the farmstead”.

    Local food such as beans, corn, potatoes and the exquisite veal, lamb and pork are all produced on the farm and excellent trout, salmon, rainbow trout and eels are caught in the rivers.

    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. After a hearty meal, a delicious dessert such as rice pudding, Peña Santa ice-cream or excellent homemade cakes go down well. The restaurants in the Municipality will satisfy your palate through the exquisitely-prepared dishes made from the products of this region.

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