Well known since the high Middle Age, its diffusion remained enclose in few geographical areas, but nowadays the biggest producers of cider are Brittany (France) and Asturias (Spain).
Extraordinary is the pair with fruit tarts and pies, cream sweets and generally pastries, but it can be well paired also with Normandy cheeses, such as: Camembert, Pont l’Eveque, Livarot and Coeur de Neufchatel, better if they are made from raw milk.
Cider can be drunk all the year, with nice and bad season. It is very suggested as aperitif and it adapts itself to be tasted simply every moment of the day. Thanks to its pleasant fragrance, it refreshes naturally almost in the same way of a Brut Sparkling wine.
In Italy the spreading of cider is poor, so it is not easy to find it in the market.