What surprised me most was the Fabada, which is the most famous specialty in Asturia. It is cooked with pork, ham, sausage, blood sausage and white peas. Many areas in Spain love to cook this dish, mostly like Asturia. It has a cold and rainy climate. To be honest, I rarely eat it, and this Fabada cooked by chef Elvira Fernández is less greasy and very fragrant. I ate it all except fat.