Spain · Fermentation craft; Food & Beverage Craft; Asturian heritage
Sidra Natural Asturiana
The making of natural Asturian cider (sidra natural) from a blend of indigenous Asturian cider apple varieties (up to 22 varieties permitted; acidic; bitter-sweet; and sweet varieties in specific proportions) pressed in a wooden llagar (cider press) and fermented without added sugar or yeast in chestnut or oak barrels. Asturian cider is distinguished from all other European ciders by the escanciado — the specific pouring technique of raising the bottle above the head and pouring a thin stream into a glass held at waist level to aerate the cider and release its characteristic flat-to-petillant texture.
Risk level: Stable · Not listed; DOP Sidra de Asturias 2003; escanciado technique is recognized as Asturian intangible heritage
The making of paper from esparto grass (Stipa tenacissima) — a paper-making tradition that was Spain's primary industrial paper source from the 1850s to the 1970s before wood pulp replaced it, but which survives as an artisan paper…
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