Hola Irene, en Asturias hay muchos platos típicos, pero de entre todos el mas afamado son "les fabes" o "fabada". Ésta se prepara esencialmente con fabes; una variedad de judía blanca o alubia, acompañadas por chorizo, morcilla, lacón, y tocino; estos componentes, que son ingredientes típicos e imprescindibles, se sirven aparte y se le denomina "compango".
Como te comento hay otras muchas comidas típicas de cada zona, tanto es así que se organizan a lo largo del año las denominadas Jornadas gastronómicas, donde se sirven muchos de los platos típicos de cada zona de nuestra comunidad. Te recomendaría que visitaras este enlace:
www.asturiassalada.com/jgastron.htm, donde puedes tomar nota y despues contrastarlo con la zona de recetas (te indico nuestra web a modo de referencia ya que es la que mejor conozco, aunque podrás encontrar mas datos en la red que pueden ampliarte información en una una u otra direccion).
Un saludin, Alejandro.
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trans. Art
Hello Irene [Art: it's actually Juán Rene], in Asturias there are many typical dishes, but the best known of all of them is "les fabes" o "fabada.". Basically, this is prepared with fabes, a variety of dried white bean, accompanied by chorizo [garlic sausage], morcilla [blood sausage], ham leg bones, and pork fat [or bacon]; these ingredients, which are typical and essential ingredients. They are served separately [from the beans] and are called "compango." [Art: I'm not sure how to translate "compango." It's the name given to the meats served apart from the beans. Maybe it would be "accompaniment"?]
As I comment above there are many other typical meals in the different regions [of Asturias], so much so that throughout the year there are a number of "Jornadas gastronómicas" [food festivals] which feature the typical dishes of each region of our community [the Principality]. I would recommend that you visit this link:
www.asturiassalada.com/jgastron.htm. You can look at that page and then consult the area of our site that contains recipes [to see what the regional specialties are]. (I have given you a link to our website as a reference since it's the one I know best, although you can find more information online that might expand on that in one one direction or another).
Greetings, Alejandro
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