Ruta de la Plata

The cuisine of Aller coincides fundamentally with that of Asturias in general, though with certain specialities of its own, above all in cake and pastry making.

The oldest-known starter is the Pote de Berzas (Greens Hotpot), with fare from the local market gardens and pork products like cured meats and sausage meats. Veal, lamb, kid and game (roe deer, chamois and boar), so abundant in the area, are outstanding.

The cherry on the cake of the gastronomy of Aller is in fact its cakes and pastries: casadielles (hazlenut- or walnut-filled pastries), frixuelos (pancakes), borrachinos (liqueur-soaked sponge cake), cuayá (curd), quesu podre (literally, smelly cheese)... but the star is the Panchón, a bread made from escanda (spelt wheat),yeast, water and salt. This is kneaded, wrapped in cabbage leaves and baked for 7 or 8 hours in the fireplace or Llar. After baking, the crumbs are removed from the dough and this is then covered in butter and sweetened with sugar.

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