While Asturias is especially known for its seafood, the most famous regional dish is fabada asturiana, a rich stew typically made with large white beans (fabes), shoulder of pork (lacón), black pudding (morcilla), and spicy sausage (chorizo).

Apple groves foster the production of the region’s traditional alcoholic drink, a natural cider (sidra). Since it is natural and bottled without gas, it produces a weak carbonation, and when Asturian cider is served, it is poured in a particular way, el escanciado: the bottle is held above the head allowing for a long vertical pour, causing the cider to be aerated as it splashes into the glass below. After drinking most of the content, it is customary to splash a little out onto the ground, as a way to clean the glass of any lees for the next serving. Traditionally, the same glass is refilled and passed around, with everyone drinking from it in turn.

Asturian cheeses, especially Cabrales, are also eaten throughout Spain and beyond; Asturias is often called “the land of cheeses” (el país de los quesos).