In recent sensory workshops conducted with first courses it was possible to verify their perfect fit, provided they are light and only slightly condimented. This is a prerequisite for cider and food to harmonise. These were some examples:
Warm salad of prawns.
Octopus sauteed with boletus edulis and mousse of leeks.
Cod sashimi with cider vinegar and oil of peppers.
Buffalo mozzarella with cherry tomatoes and Maldon salt flakes with extra virgin olive oil and oregano.
Grilled tuna with ratatouille.
Free range chicken with creamy rice.
Cod salad with virgin olive oil and cider vinegar mayonnaise.
Cod and crab salad.
Creamy rice with prawns and clams.
Sea Bass with vegetables and cockles.
Hake stuffed with seafood.
Sauteed scallops on sweet onion and mango puree.
Cocochas of cod with avocado and pineapple cream.
Sea urchin eggs with crisped whites.
Braised Cantabrian sea bass with broccoli and brochette of crayfish.
Avilés white sausage with potatoes.
Tuna fish roll.