When the last of the summer visitors have safely returned back home it is time for the local people to party. The impressive mountains and beautiful lush green hills that make Asturias a natural paradise return back to an enchanting, peaceful and tranquil haven.
Just about every weekend you will find many villages of Asturias to organize some sort of traditional festival celebrating the local produce such as mushrooms, chestnuts, and apples to mention just a few.
Asturias is renowned throughout Spain for its delicious gastronomy so there is no better time to visit this region than when the weather is cool and fresh such as in fall or winter. This is the time to taste and enjoy the delicious local food, especially “Fabada asturiana” a type of bean stew which contains large white beans, (chorizo) red spicy pork sausages seasoned with pimento and garlic, and morcilla (blood, pork and onion sausage)
 Cider (Sidra): Cider is the product of the natural must fermentation of cider apples that contains exclusively endogenous carbon dioxide gas and has a minimum alcoholic level of 4.5.
Cider requires a certain amount of care in its storage and handling. It has to be kept in a cool place away from the heat and sun and not moved around or knocked. Cider must be fresh but not cold. The ideal temperature of cider should be between 12-14 degrees Celsius. This is the reason why it is advisable to have it standing in fresh water just before it is served, but try not to let the cork come into contact with the water.
Natural Cider (traditional) is cider that has not been filtered. When we talk about pouring it in a glass (escanciado) the natural cider has three main different analytical stages: espalme, aguante y pegue.
Espalme: It is the disappearance of the foam once the cider is poured into the glass. A good espalme suppose to disappear fast from the surface of the cider.
Aguante: It is the carbon dioxide gas particles endurance that are in suspension in the cider while it is drunk and causes the coloring to be opaque. The cider must have a moderate aguante to taste its fullness.
Pegue: It is referred to a thin covering of fine foam stuck to the glass itself right after drinking a glass of cider (culín).
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