{"id":1870,"date":"2010-09-24T18:55:28","date_gmt":"2010-09-24T18:55:28","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=1870"},"modified":"2018-08-07T11:05:38","modified_gmt":"2018-08-07T15:05:38","slug":"sidra-asturiana","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/sidra-asturiana\/","title":{"rendered":"Sidra asturiana"},"content":{"rendered":"

Llega el oto\u00f1o, y con \u00e9l se lleva a cabo en Asturias la elaboraci\u00f3n de uno de sus productos m\u00e1s caracter\u00edsticos: la sidra. Una vez recogidas las manzanas, y cuidado, porque no todas valen, se trasladan al lagar,<\/em> o llagar<\/em>, donde comenzar\u00e1 el proceso. Es en estos edificios donde se trituran las manzanas, ya que de su jugo es de donde saldr\u00e1 esta bebida. El nombre se toma del instrumento usado para prensar la fruta y obtener el zumo. Y el lagar es tambi\u00e9n el lugar donde se celebran las \u201cespichas\u201d, reuniones amistosas en torno a los toneles, para escanciar sidra y ya de paso aprovechar para comer algunas delicias de la tierra: empanadas, tortilla, embutidos\u2026<\/p>\n

Y ya que us\u00e9 otra palabra extra\u00f1a, \u201cescanciar\u201d, vamos a ver en qu\u00e9 consiste: escanciar significa echar la sidra de la botella al vaso, un gesto que parece simple, pero tiene gran importancia. Es casi un ritual, donde el escanciador debe llenar el vaso desde la altura adecuada, en un tipo de vaso determinado, para que las burbujas provocadas por este acto nos permitan apreciar el sabor aut\u00e9ntico de la sidra. Se servir\u00e1 un \u201ccul\u00edn\u201d por persona, \u00a1pero cuidado con apurar del todo el vaso! Hay que dejar un peque\u00f1o sorbo, un \u201cculillo\u201d, que se tirar\u00e1 al suelo. Esta costumbre tiene dos interpretaciones: la primera cuenta que se trata de una tradici\u00f3n celta, como forma de honrar a la madre naturaleza, que es quien provee los frutos. Otra, m\u00e1s de nuestros d\u00edas, la presenta como una medida de higiene. La sidra suele beberse en reuniones, entre amigos, y es costumbre usar un mismo vaso, por lo que este peque\u00f1o sorbo servir\u00eda para \u201climpiar\u201d el borde del vaso por el que hemos bebido.<\/p>\n

La sidra es, pues, una tradici\u00f3n ancestral de la tierra asturiana, un producto con un sabor muy caracter\u00edstico, y una forma muy sana de cuidarnos: es diur\u00e9tica, rica en antioxidantes, previene enfermedades cardiovasculares, mantiene en buen nivel el colesterol\u2026<\/p>\n

Dicho lo cual, creo que es hora de repartir algunos vasos entre los presentes, y degustar esta deliciosa bebida. \u00a1No siempre vamos a esperar a Navidad para hacerlo!<\/p>\n

by Edans<\/a><\/p>\n

Autumn is coming, and during that time one of the most characteristic products of Asturias is made: cider. Once the apples have been collected, and carefully, because not all of them are suitable, they are taken to the press, where the process starts. There the apples are crushed, and their juice is used to make this drink. The name is taken from the instrument that is used to press the fruit and extract the juice. The press is also the site where espichas <\/strong>take place. These are gatherings of friends next to the barrels, where they pour cider and enjoy the occasion to sample some of the region\u2019s delicacies: pies, omelettes, cold cuts\u2026<\/p>\n

One of the words used in this context is escanciar<\/strong>, so let\u2019s have a look at its meaning: escanciar<\/strong> is to pour the cider from the bottle into the glass, something that might seem like a simple operation, but it\u2019s actually very important. Almost like a ritual, the server must fill the glass from the right height, into a particular type of glass, so that the bubbles caused by the fall allow us to taste the real flavor. Each person will get just a cul\u00edn <\/strong>(small bottom), but don\u2019t even think about drinking it all up! You have to leave a final sip in the glass, or culillo<\/strong> (even smaller bottom), that you then spill on the floor. This custom has two different interpretations: one of them says that it\u2019s a Celtic tradition, as a way to honour Mother Nature, the one providing the fruit. Another one describes it as a matter of hygiene. Cider is usually consumed amongst groups of friends, and it\u2019s common to share the same glass, so this last portion would serve to clean the rim of the glass after you\u2019ve drunk from it.<\/p>\n

Cider is, therefore, and ancestral tradition from Asturias, a product with a unique flavor, and a very healthy way to look after yourself: it is diuretic, rich in antioxidants, it helps prevent coronary disease, keeps your cholesterol in check\u2026<\/p>\n

After saying this, I think it\u2019s time to pass out some glasses, and sample this delicious drink. You don\u2019t always have to wait until Christmas!<\/p>\n","protected":false},"excerpt":{"rendered":"

Llega el oto\u00f1o, y con \u00e9l se lleva a cabo en Asturias la elaboraci\u00f3n de uno de sus productos m\u00e1s caracter\u00edsticos: la sidra. Una vez recogidas las manzanas, y cuidado, porque no todas valen, se trasladan al lagar, o llagar, donde comenzar\u00e1 el proceso. Es en estos edificios donde se trituran las manzanas, ya que…<\/p>\n

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