The gastronomy of the Nalón Valley is in itself an important lure for the tourist. Rich, varied, authentic and convincing, it stimulates the eyes and nose before charming the tastebuds.
All year long gastronomic events abound in which handmade produce and fresh ingredients are prized.
In these events produce from the earth is praised: the turnip, onions, peppers and chestnuts; the same with plates of game, venison, boar, deer; menus based on pork, minced meat, tripe, belly pork, hooves, ears; “pitu caleya” (free-range chicken) and Nalón trout, not forgetting the succulent and mouth-watering fabada, queen of Asturian cuisine.
Delights accompanied with abundant cider, which refreshes and quenches the thirst, naturally poured in the traditional way.
The Casín cheese, made in Sobrescopio and Caso is one of the oldest in Spain. Described as creamy, adhesive, spicy and lightly bitter, was classified with Denominación de Origen Protegida in 2006.
Many deserts stand out, rice pudding, frixuelos, a type of crepe, casadielles - mil feuille filled with hazelnuts and walnuts, bartolos, a typical desert from Laviana made with almonds, and the Nalón whispers, exquisite butter pastries, lard, flour, eggs and sugar.