Asturias · Spain
Sidra
Sidra natural is a still, dry cider fermented from local apples and is central to Asturian culture, where cider houses (sidrerías) are a way of life. It is traditionally poured from height (escanciar) to aerate the cider and release its aromas, and drunk immediately in small pours called culín.
Approximate, per 1 glass (~200ml). Values vary by recipe and portion.
Where it comes from
Sidra natural is a still, dry cider fermented from local apples and is central to Asturian culture, where cider houses (sidrerías) are a way of life. It is traditionally poured from height (escanciar) to aerate the cider and release its aromas, and drunk immediately in small pours called culín. Cider-making in Asturias and the Basque Country goes back many centuries.
Where to eat Sidra
0 restaurants worldwide serve it.
The variants
Sidra natural
Still traditional Asturian cider poured from height.
Sidra espumosa
Bottled sparkling cider, often labelled brut.
Sidra de hielo
Sweet ice cider made from frozen apples.
Sagardoa
Basque-style natural cider poured in sagardotegis.
Cook it yourself
- Sidra
Asturian sidra natural is a bone-dry, still cider that is as much about ritual as flavour: poured from height so it froths briefly to life, then drunk fast. Fermenting your own is a slow, rewarding autumn project.