Despre cidru, dintr-un loc unde oamenii știu să-l facă și să-l bea.

Îmi place când lucrurile sunt bine așezate; când frunzele unui copac cad de sute și sute de ani la rădăcinile sale, hrănindu-l.


Espichas, or convivial meals in Asturias, are ritual celebrations when the cider barrel is opened, after an approximately two-month aging.

Once a small hole is opened in the barrel, cider is tasted and then, it is plugged again with a wooden spike called espicha. This is from which this tasting action takes its name and, extensively, every feast celebrated in a cidermill.

If the host gives cider away for familiar consumption, the abundance of food varies according to their salary. Guests, on their part, help the host with the bottling, that is, corchar.
But if the host is in cider business, potential buyers try different palos (the cider contained in a barrel), so they choose the best one to offer their customers.

In a real espicha, there are certain food items that cannot be missing: bread, pork shoulder, chorizo, Spanish omelette, hard-boiled eggs, pies and cheese.

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