Carreño offers a wide and varied range of quality products: excellent calderetas of fish and seafood, fabada with Carreño syrups, Berzes with fariñón and pote, all prepared with products from the rich ‘huerta carreñina’.

Farignon is an indigenous sausage made from, among other things, blood and maize flour. Added to the fescue gives it an unmistakable taste, although it may accompany other dishes. The dessert par excellence is the hammerhead, an original sweet paste of Candás.

For mincing

• A good Cantabrian crab with cider culines.
• A few Andalusian flavours (nécoras).
• A portion of shrimp.
• A few sardines to the iron.
• Pork pots and squid.

For eating

• A funnel with a farignon.
• A shellfish or fish calderet.
• A shellfish or fish grill.

Dessert

• The maturing of rice with milk.
• Hammerhead sharks.