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 boar.
The aroma suggests long cooking and the plate confirms it. The fabes are whole yet creamy, while the wild boar is rich, tender and fully integrated into a deeply flavoured broth.
The result is a dish with depth, one that speaks of Asturian cooking without artifice and with a strong personality.
The recommended pairing is Viuda de Corsino cider, which refreshes the palate between spoonfuls.
La Fumiosa shows that traditional cuisine remains compelling when it is done with confidence.
Featured in LA SIDRA’s September 2026 issue, this dish belongs to the magazine’s exploration of slow-cooked food. Its reports on El Rincón de Adi’s fabada and Casa Cortina’s cabbage stew offer further reading on that tradition.
Viuda de Corsino also features in the magazine’s summer pairings. For another example of homestyle cooking alongside cider, see the report on El Madreñeru de Cayés.
