News and features on cider bars and sidrerías in Asturias: their people, food and cider. Discover the places where cider culture is part of everyday life.
Explore the cider makers behind the bottles and more stories on cider tourism.
La sidrería de Piedras Blancas ha incorporado JR Tradicional y Sed de PKDO a su gama de productos. El reportaje de octubre de LA SIDRA recoge las primeras impresiones de Pilar Gómez tras la presentación de las dos sidrerías de la productora.LA SIDRA.— Ye lo que Hay, en la calle
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Two choices for the opening course, three for the first course and two for the main. In LA SIDRA’s October issue, El Saúco presents a set menu that gives diners a choice at each stage, completed by bread, a drink and dessert. LA SIDRA.— The cider house at 20 Calle Valencia
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Chusa Fernández and Soraya Pardo told LA SIDRA why Sidra JR and Sed de PKDO fit Corredoria Bar Rock. At Corredoria Bar Rock in San Cristóbal, Avilés, cider is part of the bar’s identity. Chusa Fernández and Soraya Pardo introduced JR with a straightforward priority: choosing a product their customers enjoy. Chusa,
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Kid goat, braised cheeks and tripe share the spotlight with special bonito and stuffed-onion menus at Casa Arturo. María Antonia Nuevo runs the kitchen at Casa Arturo in Piedras Blancas. LA SIDRA’s report describes traditional cooking that changes with the moment and the ingredients available. Kid goat, braised cheeks and tripe form
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Sidrería Cabruñana brings octopus, clams, prawns and potatoes together in a generous dish that makes cider part of the recipe. Some dishes attract attention before the first mouthful. The octopus in cider at Sidrería Cabruñana, in Avilés, arrives in a black paella pan, with potatoes around the edge and seafood at
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La Fumiosa, in Morea, stands up for traditional slow-cooked Asturian food with a dish built on intensity and substance. It is not easy to find places still committed to game cooking and slow, patient preparation. That is why the proposal at La Fumiosa, in Morea, stands out immediately: fabes with wild
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In Cangues d’Onís, Vega Redonda combines hearty Asturian cooking, freshness and a sweet finish, all tied together by cider. Some combinations may seem unusual at first glance, but work naturally once they reach the table. That is the case at Vega Redonda, in Cangues d’Onís, where the suggested sequence includes fabada,
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Release corresponding to the month of April 2024 (N 240) with all the cider information of the month regarding: Asturian-style japanese cider, interview with the musician and writer Carlos Rubiera, wide covering of the XIV First Cider of the Year, Axuntábense by the Sicerators, news on UNESCO, news on Casa
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At Alleranu de Fito they believe in what is ours and demonstrate their commitment on a day-to-day basis: traditional cuisine, with Asturian and fresh products, quality cider, preferably with PDO, and the city's sports teamsTHE CIDER.- Entering the Alleranu de Fito, two things immediately catch our attention: the delicious smell
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Publication corresponding to the month of November 2022 (Nb. 223) with all the cider information of the month: Interview with Guti Rodríguez, Best Homemade Cider of Asturies 2022, Xixón de Sidre award ceremony, La Montera Picona, the Cider Boulevard, the apple harvest, smashing, workshop to pour cider, visit to Piñera
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