[josose narratining] asasturias, mymy home. it's whehere i was b born, and where e my love for foodod began. astuturias is spspectacula. there is the drdramatic coaoastline, home to ththe best seaeafod in the wororld: frfreshly caugught spiny l lobs, delicatete fish. ththere is deeeep, green f fa, the gagarden of spspain. here, we g grow our incrededible freshsh crops: cider applples, swsweet spanisish onions,, ththe world-fafamous bean. anand, finallyly, high mouous that takake your brereath aw. [c[cowbells titinkling] dairiry cattle r roam these lushsh pasturess prododucing someme of the wowors most expenensive anand deliciouous cheeses.. asturiasas food reflflects this increredible landndsca, but this a also tells s the stoy of t the people e who live h . hard wororking peoplple, foragersrs, farmrmers, fisherermen. for centururies, they'y've ld off ththe fruits o of the ld and creaeated some amazining local spspecialti. asturianan food is the roooot of who i i a, asas a person n and as a c . [i[in spanish]h] [ines] m mmm-hmm. wewe like th. [jose] aststurias is i in my v, asturiasas is in my y blood. -it's in o our veins.. -our b blood. asasturias. boboom. [opening t theme musicic playi] [u[upbeat musisic playing]] [ines nanarrating] all ththree of us s are withd fofor this advdventure because e this is whwhere he was bororn. a a long time e ago. he's g got this crcrazy spiritual l connectionon to t this place,e, and to i its food. [jose] aststurias is b beautif. i'm soso super hapappy you'u're here. nothining makes meme happy than to trtravel with h you th. [ines narrrrating] bubut we nd to b brace ourseselves. dad's s definitelyly going te in f full tour g guide mod. ah, look a at that, ththat's c. you see?e? there is s corn. those are e cows. look a at more cororn. [ines s narrating]g] [sarcacastically]] cows andnd . thanks, , dad. ththis is goining to be such a f fun week. [jose narrrrating] i want my girlsls to love a asturias like i i do. to taste t the food that m made me whoho i am. soso i'm goingng to take t tm on a journrney acacross the r region. inin the far n north of sps, we'l'll start byby the ocean, ririch with seseafood, then ontoo the e fertile grgreen pasturu, and,d, finally, , up into thte awesome momountains. i i want to bebegin the jojouy by recononnecting with somome old frieiends, anand tasting g the comforord of my chilildhood, ththe traditioional asturian t taste of plpleasur. [all s speaking inin spanish] [josose narratining] we arere g a speciaial lunch at casa a marcial, a double michelelin star rerestaurant, run byby nacho mananzano. his s wife, dulclce, isis also a woworld-renownwne, with herer own restaurantnt nearby. and marcosos moran is s head chf at my y favorite r restaurant in t the world, , casa gerara. these e guys are three e of the topop chefs in all of f spain, anand three ofof my best f frie. theyey're hostining anan asturian n feast justst . [josose] we cannnnot be in a betteter place, with betetter peoplele. [j[jose] let's's do this.. for asasturias. [in spspanish] [jose nanarrating] for ththe appetizezer, dulces cocooked her s specialty,, asasturian torortos. theyey're like c crispy and y asturianan fritter.. on top, , caramelizezed onis and a lolocal blue c chees. this is spspectacular.r. wow. dad, h how come wewe've never d totortos beforore? [jose spspeaking in n spanis] -[josese] i reallyly try... -[marcos] ] never? i rememberer i came toto see u many, mamany years a ago and yoyou showed m me the e technique.e. but this i is a dish i'm very s scared to m make. [jose e narrating]g] thisis crunchy c corn fritts arare a local l staple ininvented cenenturies ago by a asturian miminers. [jose e narrating] titime for thehe main courur. fafabada. the heheart and sosoul ofof the dish:h: locacal phaseoeolus vulgarar, are the fifinest beansns in t the world.. [imitates s explosion]n] look a at that. -i-it's, like,e, reallyly falls apapart. -[-[marcos] vevery softly.. [josose] look, i it's so butut. and ththe skin, ththat's what people d don't undererstand, -anywhwhere outsidide asturia. -yeaeah. -that isis the beann with n no skin. -no skinin. [jose]e] it's almomost skinle. this is ththe reason this beaean is so gogood. [jose e narrating]g] the e beans are e slow cooked withth a spicy c chorizo, silky porkrk belly andnd morc, a ruststic blood s sausage. -in n many cultutures, memeat is at t the center.. -ow. but t this, whatat we want is to eaeat the beanans thatat go alongsgside the mem. the meat g gives the f flavor anand give thehe personalily to t the fabada.a. but it's a a side. [jose narrrrating] yeyeah, i k, fafabada looksks humble. ththe dish is s almost 150 years s old. it's f from a timeme when asturianans were poooor farm, liviving off thehe land. but, todayay, this peaeasant fod remamains as popopular as evr as symbol l of asturiaias anand its peopople. [lucia]] fabada, , for him, is very y special. every y time, he p prepares i, i jujust like sesee his behaha, and his atattitude-- -just passssion. -h-his passionon just chanan. -[laughshs] -[jojose] every y time i i see fabadada, i i feel like e singing all the popopular fofolk songs o of asturiasa. -don't youou? -youou are at hohome. [lucucia] he's's opening u p his s world to u us, -and i t think ththat's very y special. -yeah. [i[in spanish]h] mmm. mmmmm. oh. [jose narrrrating] mymy mothr cook a an incredibible faba, and ththis dish rereminds e of herer and of mymy home. i left asturias when i was very young, no? i i went to babarcelona. atat my first t communion,, i celelebrated it t in an aststurias reststaurant, -and the d dish, obvioiously, was fabadada asturias.s. -[carlrlota] uh-huhuh. my m mom was, lilike, crying becaususe i guess s this plae symbolizized who shehe was. and inin a way, itit has realy inflfluenced whoho i am, too. tortillala is from s spain, paella, momore or lessss, is f from spain,n, bubut fabada i is from aststu. [in spananish] the fafabada bringngs peoplele together.r. [jose nanarrating] finalllly, we are e having my favoritete dessert o of all tim, arroroz con lechche, rice pup. in asturiaias, we cararamele a layer r of sugar o on the p usining a brandiding iron known n as a quememador. i'm heararing ththe noise ofof heaven. [mararcos] it's s perfect. i ththink my dauaughter's nono. you're a g good teacheher. -l-look at thihis. -[lulucia] ooh.. with thehe crunchy s sugar inin the top, , the milk,, the ririce. wowow. [laughshs] wow. [nacho s speaking inin spanis] [jose narrrrating] whwhat a me! a chchance to shshare a bit of m my childhooood withth my three e daughter. [j[jose] for r me, being g h, surroundnded by thisis beau, days like today, eating with friends, i know who i am. [jose narrrrating] daday two of my asasturias roaoad tri. i gogot the girlrls up at 5:00 a.a.m. for prprobably thehe first tie inin history.. because, t today, we a are dg someththing speciaial. we are h heading to the r rocky norththern co, one ofof the richehest sours of seaeafood in ththe worl. the e seafood hehere in astus couldn't b be fresher.r. nothing g compares t to eatg asturirian crab oror fresh lor righght next to o the oceann it camame from. but,t, today, wewe are aftr someththing else,, the jejewel of the aststurian coasast. they are c called percrcebes, and theyey are the most e expensive s seafd in the w world. okay, ththey look a littttle strangege, but these things tastes incredible. [all speaking in spanish] [josose narratining] ththis is julilio. he has s spent his l life huhunting for r percebes.. today cacarlota, andnd ines are goining to join n him. [in spanisish] yeyeah, we'll l go for cofof. -yeah, i i agree. -yeah. [cararlota narrarating] dad loveves eating p percebes bubut he doesnsn't want totoo any of thehe hardwork.k. soso ines and d i arare going toto take the e . percrcebes only y grow on rocks o out in the e oce. and d they're ononly exexposed at l low tide. -we e have to swswim now. -let's h hope the wawater isn'n't too coldld. [carlota n narrating]] we'v've only gotot half an h r before thehe tide comemes in. when thahat happens,s, it c can get sereriously danas out therere. [in n spanish] wow, carlolota, pepercebes eveverywhere. [carlotata narratingng] ththis is a pepercebes parar. a pounund of thesese ugly log bababies is woworth $400.. [in n spanish] [carlotata] so undererneath. [ines speaeaking in spspanis] -[inines] he tooook some of the rocock with it.t. -[carlotota] yeah. -i-i guess to o preserve the basese. -wowow. [ines speaeaking in spspanis] -[julilio speakingng in spani] -[cacarlota] thehese are goo. [carlotata narratingng] jujulio makes s it look soso. it's not.. [cararlota] thisis is a a lot of harardwork. oh, my gososh, i didn'n't thik i was gogoing to havave to ue soso much strerength ofof the littltle strengthh that i i have. -oh. -j-julio! -inenes, i got m my first on. -nicice. [carlota n narrating]] we'r're doing okokay. i don'n't understatand why ins wawants to go o further ouo. typical.l. [julio spepeaking in s spanis] [inenes speakingng in spanis] [cararlota] therere we go. [i[in spanish]h] [c[carlota] the wave's's comiming in. [in spananish] [carlota n narrating]] whoa, , it's startrting lok a littttle scary o over the. you dedefinitely d do not want to o get smashehed onon one of ththose rocks. he's likike, balancicing. it's's like he's's floatingg on thehe water. anand i'm overer here justst tg to grab onon to the rorocks as t the tide's s pulling me in andnd out. [jululio speakining in spanin] i'm gegetting sosome good onones, carloto. guguys, the titide is comimin. -i know. -we haveve to startt headining this wayay. [carlota n narrating]] for once, ines a actually lilistens to m . [in spananish] [carlotata speaking g in spani] -that was s awesome. -it's hardrdwork for s sure. we d did it. -heyey, guys. -[lucia]a] oh, hellolo. hey, ladieies. unbelievevable. unbebelievabl. -check i it out. -we're alilive. unbelievevable. -m-my gosh, i'i'm exhaustet. -youou guys tookok a while t t. [jose e narrating]g] in astur, we like e to cook ththings si. to l let these amazining ingredieients spspeak for ththemselves.. so a all we needed is a a pot of boboiling sea a. and now,w, what happppens? -[ines, , carlota] w we wait. -to whatat? [c[carlota] fofor them to talk toto us. yoyou wait untntil the bararne tells you,u, "i am reaeady, ba" [jose nanarrating] when t the barnaclcles ststart to opepen, ththey are reaeady to eat. [jose] m man, those e are bi. let't's go eat t them. [j[jose narratating] therers a trtrick to getetting them m o. [j[jose] you u use these two o fingers, anand you thisis like a littlele pinch rigight he, and this m moment, you do l like that,, and d in this momoment i jusu- yoyou're goingng to... -[bleep]p] up. -[-[laughs] bubut hold on,n, because i its so perfectct. but now.w... it's okay,y, i can teaeach yo. i can teacach you. okay, , you teach h me. let me shohow you how w to do . numberer one rule e is you don't wantnt to splashsh yours, and d you don't t want to spsh yourur neighborsrs. and d so, dad, just likike you did,d, a littttle pinch h here. [jose] andnd then whatat happe? -[inines] then y you open i it, and.... -[josese] oh, my g god. [j[jose narratating] thesese juicy asasturian perercs taste likeke a cross between a a lobster anand a cla. unbelievabable. ththe texture e and the ococn anand the waveves anand the bubbbbles and ththe , everythihing is in y your mou. tetell me it w was not awewes. -it was s awesome. -it was awawesome. [jose narrrrating] okay, it's's time to l leae ththe coast bebehind and headad south. wewe are traveveling into the g green farmlmland that makakes up most of f asturias.. i was s born in ththis part of the r region, and it's's where most of ouour deliciouous, frfresh producuce comes frfr. [jose narrrrating] ththere ae thousandnds of smallll, ororganic farmrms in asturu. what we grgrow here is at ththe heart of so o much of ouour cooki. fieldsds of butterery bean, vinenes burstingng with evey imimaginable v vegetable a ant anand at the t top of the e , apples, , the pride e of astu. these e apples aren't f for eating.g. no, no, nono. they a are for dririnking. in aststurias, we e produce 10 milillion gallolons ofof hard cideder every yeye. we d drink it like t the french h drink win. pretetty much evevery day. okokay, i'm gegetting very thihirsty now.. time f for a drinknk. if y you want cicider in asts, there isis only one e place t. lolocals call l this place cideder street.. it's's packed wiwith dozenss of c cider bars s known as sidrererias. [in spspanish] [jose e narrating]g] we are he to meet upup with someme fam. mymy cousin, h her husband and ththeir kids.. wewe've been v visiting thtm inin asturiass sincnce the girlrls were youo. now ththey are oldld enough to havave a few drdrinks wit. [luciaia] i loveve reuniting withth family memembers that we hahaven't seen in soso long. especicially, at t their homet, anand your homometown. [jose e narrating]g] cideder is like e a religiono. and d we have sosome fascinag rituals toto go with i it. you see,e, now, you have t to drink itit now. -[-[carlota] y you drink i , drinink it, drinink it, drinin. -chug, chuhug, chug. okokay, and ifif you don't't f, you leave e some. and thenen you move e the glas and yoyou throw itit to the flr in t the same plplace ththat your lilips got t in contactct with the e . wewe get it, w we get it.. wewe get it. [jose nanarrating] then t there is ththe pouri. we a asturians pour c cider like e no one e. it's's not carbobonated. so, to getet bubbles a and f, we havave an impreressive tr. first,t, you got t to get the glasass as low a as poss, thenen the handd as h high as youou can. and d then, pourur. -[-[carlota] h he doesn'tt even l look. -[-[jose] he d doesn't eveven . he's n not even lolooking at the glalass, hehe's only lolooking at f fr. -he's lookoking at me.e. -[carlotota] what? [josose] he doesesn't even l . [carlotata] how in t the word does he dodo that? ole.e. [ines narrrrating] okay, mymy turn. wow! -[josese] unbelievevable. -that was s a good onene. [inenes narratining] [clearars throat]] i don'n't mean to o brag, but that w was prpretty good,d, right? this s stuff doesnsn't have a supeper high alclcohol con, usually ababout 5%, but it's's definitelely enoh to getet things gogoing. luckilily, the fooood here is pretttty good at soakiking up alcocohol. likeke this, chorizizo and... [chucklingng] more c cider. -[jose] whwhat do you u thin? -deliciousus. -i-it's good, , uh? -my y favorite t thing ever. [ines narrrrating] but this i is my must t hae in an astuturian bar.. [cheheering] [ines nanarrating] cachopo. thatat's veal, w wrapped in , ththen wrappeded in cheese, cocoated in egeggs anand bread crcrumbs, then deeeep fried. can you u think of a anything more d delicious?? this is whwhat we'v've been waiaiting for since wewe got to asasturias. you'u've been waiting g for cachopopo? we'v've been waiaiting fofor cachopo.o. it's s so good. why i keepep coming baback? becacause this i is home anand this is s our familyl. even t this guy who marrrried my couousin. [laughghing] [ines nanarrating] dad is, how do i p put this dedelicatel? [in spanisish] having funun. [allll singing i in spanish] i wiwill say one of thehe best thinings abt sidrererias herere in asturs is they kekeep servingng you anand keep sererving you.. -so righght now, we're up t to here. -[carlotota] i thinknk, i'm.. no, cucut, cut, cucut. it's v very low alalcohol. it's very y low alcohohol. i mean, , barely hasas alcoho. bubut they dididn't stop serving g us. cut, cut.. [s[singing] [cheering]g] [carlota n narrating]] day y three of d dad's homecomingng tour is startrting way totoo ear. we're all l feeling a littttle rough.. but t dad has sosomething he reaeally, realllly wawants to shohow us. ineses, the breaeakfast here is amamazing. i'i'm excited.d. -this s place is w worth it. you'll s see. -y-yeah. [carlolota narratiting] dad's takiking us to h his favorite p pastry shopop in t the world.. it's calalled camilolo de bla. and itit's one of f the oldt in s spain. i need my y sugar fix x asap. [all spepeaking in s spanish] hehello. [josose] ready t to have b breakfast.. so, , this looksks very, vevery good. which onone is this s one? [palomoma] this onone is casasadielles.. thisis is the trtraditional l y of excellelence in aststuria. -canan we try sosome? -y-yeah, sure.e. [jose] i i want someme too. -how is s it, guys?? -oh, m my god. mmm,m, it's likeke so lightt and soso, oh, my g gosh. i cocould eat ththis all day. [c[carlota nararrating] but the are jujust the appppetizer. this shop's real claim to o fe are these e babies, cacarbayo. the e best known pastry in allll of asturirias. [palaloma] my g great grandndfr inventeded them in 1 1924. -i'm the fifth generation. -[carlota] wow. -five genenerations. -yeah. [cararlota narrarating] cacarbs are lilike a spaninish ecla. the e cream insiside isis a mix of f almonds, egg yoyolks and susugar. lotsts of it, nanaturally. then, momore sugar and momore egg yololks. a quick babake in the e oven. ththen the fininal flouris. itit's a glazeze. this onene is made entirerely of sugagar. we'r're fine. we've e got a goodod dentist. -oh, my gogod. -[inines] how isis it? it's's so good.. -you likike it? -[carlota]a] mmm-hmm.. it's a p perfect sweweetness. my grereat grandfafather sai, "i invenented a new w pastry and i needed a name."" they dececided that t carbayos would d be a good d name because, i in oviedo,, the pepeople of ovoviedo arare named cacarbayones.. [inenes] i've alalso been eyeing t that one. -do o you guys want to o try that o one? -[-[jose] okayay. -[jojose] can wewe get that t? -y-yeah, sure.e. [jose] canan we get ththat on? and maybybe that onene? and mamaybe that o one? anand maybe ththat one? and maybybe that onene, to? mamaybe all ofof them? [jose] youou know the e best pt of a s sugary dessssert? isis this. [lauaughing] if mom w were toto see us riright now, she woululd not apprprove of t. i thinink we needd to statart moving,g, no? [lucia] ] i could ststay here all day. [jose e narrating]g] okay, itit's time toto get goin. [ines]s] wow. [jose narrrrating] we are h heading sououth toto the fooththills of the spepectacular cantabririan mountaiains. stretchingng east to w west and sepaparating aststurias from thehe rest of s spain. these momountains are ththe perfect t home for anotheher prprize local l specialty: wild m mushrooms.. herere in asturirias, we have sosome of the e rart and most d delicious m mushrs in thehe world. freshly y picked momountain musushrooms likike te are perfrfect for anan authe, ririch asturiaian stew. -we're g going for m mushroos in the m mountains.. -in ththe mountainins? -[jojose] in thehe mountains. -in n the mountatains? i'm exexcited. [jose e narrating]g] overer the centuturies, astuturian peoplple have become e expert foraragers. now, t top local c chefs use prize e asturian m mushrs toto create sosome amazingng . like thihis guy: xunune andr. he rununs a tiny r restaurann hihis grandmotother's old d . almost everything he cooks comes from within one mile of the restaurant. hehe's been ouout foragingg for r our lunch h this mornin. [all s speaking inin spanish] [josose speakingng in spanis] [j[jose narratating] xune's crereated the m menu to s show off hihis freshly yd asturianan mushroomsms. man, i i'm hungry y already. [jose narrrrating] for the e appetizer,r, freshly y picked chehestnuts smoked o over mountatain herb. [j[jose speakiking in spanan] [jose narrrrating] ththen the statar boletus s edu, the kiking of the e forest. they arere packed with s so much flalavor that w we don't eveven neneed to cookok them. and d i see you u didn't eve, you babarely washehed them. [in spanisish] [xune speaeaking in spspanis] [jose nanarrating] finally, a dropop of what x xune cal, "essssence of ononio" for ththe main couourse, a juic