Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Asturians
The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans ("fabes"), pork shoulder ("llacón"), morciella, chorizu, and saffron ("azafrán"). Apple groves foster the production of the traditional alcoholic drink, a natural cider ("sidra"). It is a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples, rather than sweet or bittersweet. Sidra is traditionally poured in by an expert server (or "escanciador"): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below.