If there is something that defines the cuisine of Cangas de Onís, it is undoubtedly the quality of its products that allow it to develop one of the most exclusive and popular cuisines of northern Spain. Here are the most traditional dishes of Cangas de Onís and surroundings, as well as the most famous cheese.
- It is the most traditional dish of the region of Asturias. Contrary to what the name might suggest, it is a dish prepared with white beans and not broad beans. According to popular tradition, it is a dish that tastes better the next day to have been prepared. It is usually served on a clay plate or casserole, with meat served separately. Some lovers of this dish argue that it should be consumed with cider, others argue that it is better with beer, and some prefer wine. It is considered a winter dish and should be eaten at lunch, as it is a rich and heavy dish.
“El Pote Asturianu”:
- This is a stew, usually prepared on the fireplaces in an iron pan known as pot, at the time of the slaughter of the pig. It is served very hot in soup dishes. Preparation takes 6 to 8 hours. This dish is sometimes confused with “Asturian fabada”, but it is not even a variant of this dish, although it is also made with beans. One of the fundamental differences lies in the use of vegetables, something that the “Asturian fabada” does not include.
- It is a Spanish cheese and the most popular in Cangas de Onís. Named after the village of Gamonéu where it was originally produced, it is a lightly smoked cheese with a thin, natural brown skin, with some red, green and blue spots. Gamonéu cheese is sold in the form of cylinders with flat ends in weights ranging from 500g to 18kg.
- The Cangas de Onís Market is one of the most important in the Picos de Europa region and has been celebrated for over two hundred years. It is celebrated on Sunday, the day when everything is open in Cangas. It offers a varied and abundant range of products typical of the Picos de Europa region, usually products brought from the villages.