Asturian people
| Regions with significant populations | |
|---|---|
|
Within Spain: Asturias; Galicia, Castile and León, Cantabria Diaspora |
|
 Argentina
|
25,105 |
 Mexico
|
13,380 |
 Cuba
|
9,917 |
 Belgium
|
7,180 |
 Venezuela
|
5,408 |
 France
|
3,777 |
 United States
|
3,274 |
 Uruguay
|
2,763 |
 Chile
|
2,724 |
 Germany
|
2,645 |
 Switzerland
|
2,595 |
| Other countries | 11,475 |
| Languages | |
| Castilian Spanish (majority), Asturian (minority), Eonavian (minority). | |
| Religion | |
| Roman Catholicism | |
| Related ethnic groups | |
| Galicians, Cantabrians, other Spaniards | |
Within Spain: Asturias; Galicia, Castile and León, Cantabria
Asturians (Asturian: asturianos) are the native ethnic group of the autonomous community of Asturias, in Spain, as well as smaller communities in the Spanish provinces of León, Zamora and Cantabria.
The Asturians have Astures Celtiberian cultural origins most notably found in the Asturian language. A 2008 study indicated that a large minority of the population seemed to show a haplogroup J ancestry as well, but the sample size was too small to be more definitive.
Their religious affiliation is predominantly Roman Catholic.
The Asturian language, once widely spoken by Asturians, has been in decline since the early 20th century although around 40% of Asturians still speak the language (10% as a mother tongue). Whilst not recognised as an official language in Spain, it is protected under the Autonomous Statute legislation, and efforts to preserve the language continue to be made. In the western part of Asturias, Eonavian (which is a transition language between Galician-Portuguese and Asturian) is also spoken, and its promotion also falls under the responsibility of Law 1/1998.
The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans (fabes), pork shoulder (llacón), morciella, chorizu, and saffron (azafrán). Apple groves foster the production of the traditional alcoholic drink, a natural cider (sidra). It is a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples, rather than sweet or bittersweet. Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below.
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Wikipedia