{"id":347586,"date":"2024-11-08T13:23:12","date_gmt":"2024-11-08T12:23:12","guid":{"rendered":"https:\/\/www.onisecoturismo.es\/decouvre\/gastronomie-donis\/"},"modified":"2024-11-08T13:23:13","modified_gmt":"2024-11-08T12:23:13","slug":"gastronomie-donis","status":"publish","type":"page","link":"https:\/\/www.onisecoturismo.es\/fr\/decouvre\/gastronomie-donis\/","title":{"rendered":"Gastronomie d’On\u00eds"},"content":{"rendered":"

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Du veau local durable et le meilleur de la gastronomie typique des Asturies.<\/p>\n

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Le joyau de notre gastronomie est bien s\u00fbr notre fromage Gamon\u00e9u<\/a>, du port et de la vall\u00e9e, fabriqu\u00e9 \u00e0 la main dans nos fromageries, avec le lait des vaches, des brebis et des ch\u00e8vres \u00e9lev\u00e9es par les bergers d’On\u00eds. Mais notre tradition de berger ne se limite pas au fromage, ici nous savons comment traiter le chevreau et l’agneau, ainsi que le veau et, bien s\u00fbr, le porc. <\/p>\n

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Le cochon et son saucisson, fabriqu\u00e9 pour conserver sa viande tout au long de l’ann\u00e9e, constituent un \u00e9l\u00e9ment essentiel de notre table traditionnelle. Il est indispensable pour pr\u00e9parer nos premiers plats les plus typiques, la fabada et la boro\u00f1a pre\u00f1ada, une sorte de pain farci \u00e0 base de farine de ma\u00efs et de bl\u00e9 et de compangu (chorizo, boudin noir, lard et travers de porc). <\/p>\n

La saucisse de porc faite maison est surtout unique en moscancia Gamon\u00e9u<\/em>, une sorte de boudin avec du sang de chevreau.<\/p>\n

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Aujourd’hui, l’\u00e9levage du veau est l’un des piliers de nos \u00e9leveurs locaux. C’est une viande d’une valeur exceptionnelle, \u00e9lev\u00e9e sur l’herbe de nos prairies. <\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.onisecoturismo.es\/wp-content\/uploads\/2022\/03\/ternera.jpg\u00a0\u00bb alt=\u00a0\u00bbHistoire du fromage Gamon\u00e9u\u00a0\u00bb title_text=\u00a0\u00bbveau\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb border_radii=\u00a0\u00bbon|12px|12px|12px|12px\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb pac_dcm_carousel_specific_module_num=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][dsm_animated_gradient_text animated_gradient_text=\u00a0\u00bbAgneau et Cabritu\u00a0\u00bb heading_html_tag=\u00a0\u00bbh4″ gradient_one_color=\u00a0\u00bb#9FB6AF\u00a0\u00bb gradient_two_color=\u00a0\u00bb#526962″ gradient_three_color=\u00a0\u00bb#FCBF15″ gradient_four_color=\u00a0\u00bb#75423E\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_font=\u00a0\u00bb|700|||||||\u00a0\u00bb header_text_align=\u00a0\u00bbcenter\u00a0\u00bb header_font_size=\u00a0\u00bb30px\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb||0px||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||0px||false|false\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb30px\u00a0\u00bb header_font_size_phone=\u00a0\u00bb26px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb border_color_top=\u00a0\u00bb#9FB6AF\u00a0\u00bb border_color_bottom=\u00a0\u00bb#9FB6AF\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/dsm_animated_gradient_text][et_pb_text _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L’\u00e9levage d’agneaux et de ch\u00e8vres est principalement pratiqu\u00e9 pour obtenir du lait destin\u00e9 \u00e0 la fabrication du fromage Gamon\u00e9u, mais aussi pour sa viande savoureuse. <\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.onisecoturismo.es\/wp-content\/uploads\/2022\/03\/oveja_xalda.jpg\u00a0\u00bb alt=\u00a0\u00bbFromage de la vall\u00e9e du mouton\u00a0\u00bb title_text=\u00a0\u00bboveja_xalda\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb border_radii=\u00a0\u00bbon|12px|12px|12px|12px\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb0px||20px||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||0px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb pac_dcm_carousel_specific_module_num=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Nos villages sont aussi traditionnellement nourris par la chasse et la p\u00eache. La viande de chevreuil et de sanglier, provenant de nos montagnes, pour des rago\u00fbts savoureux et la truite fra\u00eeche, provenant de nos rivi\u00e8res. <\/p>\n

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100% Viande d’On\u00eds<\/h3>\n

Tr\u00e8s bient\u00f4t, tu pourras d\u00e9guster du b\u0153uf, de l’agneau et du chevreau locaux dans nos restaurants.<\/span><\/p>\n

On\u00eds s’engage en faveur de la durabilit\u00e9 et de la gastronomie z\u00e9ro kilom\u00e8tre.<\/span><\/p>\n

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Cidre maison<\/strong><\/strong><\/h3>\n

En bon conseil asturien, le cidre ne manque pas \u00e0 notre table. Traditionnellement, cette boisson est fabriqu\u00e9e \u00e0 la maison \u00e0 partir de pommes et pour la consommation domestique. <\/p>\n

Pour illustrer la fa\u00e7on dont nous maintenons cette tradition en vie, nous organisons chaque ann\u00e9e le concours de cidre<\/a><\/span> Le concours de cidre artisanal a lieu chaque ann\u00e9e lors du Festival de la Faucheuse<\/a><\/span>.<\/p>\n

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