{"id":7113,"date":"2021-06-13T09:22:42","date_gmt":"2021-06-13T07:22:42","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?page_id=7113"},"modified":"2021-06-17T23:44:58","modified_gmt":"2021-06-17T21:44:58","slug":"vocabulariu-gastronomicu","status":"publish","type":"page","link":"https:\/\/edublog.educastur.es\/ixuxu\/pallabreros\/vocabulariu-gastronomicu\/","title":{"rendered":"Vocabulariu gastron\u00f3micu"},"content":{"rendered":"<p style=\"text-align: center\"><span style=\"text-decoration: underline\"><span style=\"color: #008080;font-size: 24px\"><strong><em>Vocabulariu gastron\u00f3micu n&#8217;asturianu.<\/em><\/strong><\/span><\/span><\/p>\n<ul>\n<li style=\"text-align: center\"><em><a href=\"https:\/\/www.turismoasturias.es\/gastronomia\/vocabulario?s=08\">Enllaz<\/a><\/em><\/li>\n<\/ul>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/www.turismoasturias.es\/documents\/11022\/4116886\/avellanas.jpg\" width=\"540\" height=\"300\" \/><\/p>\n<hr \/>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Ablana: <\/span>avellana.<\/li>\n<li><span class=\"bold\">Aguiyolo: <\/span>navaja en el occidente asturiano.<\/li>\n<li><span class=\"bold\">Alezna: <\/span>oricio, erizo de mar.<\/li>\n<li><span class=\"bold\">Amasueles: <\/span>almejas.<\/li>\n<li><span class=\"bold\">Andarica: <\/span>n\u00e9cora.<\/li>\n<li><span class=\"bold\">Andoya: <\/span>lomo de cerdo adobado, embutido y curado.<\/li>\n<li><span class=\"bold\">Arc\u00edn: <\/span>oricio, erizo de mar.<\/li>\n<li><span class=\"bold\">Arbeyos: <\/span>guisantes, arbejos.<\/li>\n<li><span class=\"bold\">Berces: <\/span>hortaliza que se utiliza en el potaje.<\/li>\n<li><span class=\"bold\">Bocarte: <\/span>boquer\u00f3n.<\/li>\n<\/ul>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Boro\u00f1a\/Borona: <\/span>pan que se fabrica con la harina del ma\u00edz, muy consumido en otros tiempos.<\/li>\n<li><span class=\"bold\">Boro\u00f1u\/Boronu: <\/span>masa cocida de sangre, cebolla, grasa y harina t\u00edpica del oriente.<\/li>\n<li><span class=\"bold\">Bugre: <\/span>bogavante.<\/li>\n<li><span class=\"bold\">Campanu: <\/span>primer salm\u00f3n pescado en un r\u00edo asturiano cada temporada de pesca.<\/li>\n<li><span class=\"bold\">Culete, cul\u00edn: <\/span>cantidad de sidra que se escancia en un vaso de sidra y que se debe beber de una sola vez.<\/li>\n<li><span class=\"bold\">Emberz\u00e1u: <\/span>picadillo de cebolla, harina de ma\u00edz, grasa y sangre de cerdo, envuelto en hojas de berza y cocido.<\/li>\n<\/ul>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Fabes: <\/span>habas. En singular, faba.<\/li>\n<li><span class=\"bold\">Fayuela\/Frisuelu: <\/span>cr\u00eapes dulces elaborado con harina, huevo, leche y az\u00facar.<\/li>\n<li><span class=\"bold\">Figos: <\/span>higos.<\/li>\n<li><span class=\"bold\">Fr\u00e9xoles: <\/span>jud\u00edas verdes planas.<\/li>\n<li><span class=\"bold\">Furaga\u00f1a: <\/span>lubina peque\u00f1a.<\/li>\n<li><span class=\"bold\">Gochu: <\/span>cerdo.<\/li>\n<li><span class=\"bold\">Hombr\u00edn: <\/span>bocarte, boquer\u00f3n.<\/li>\n<li><span class=\"bold\">Llac\u00f3n: <\/span>lac\u00f3n.<\/li>\n<\/ul>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Llagar: <\/span>Lagar o bodega donde se elabora la sidra. Al propietario se le llama \u00abllagareru\u00bb.<\/li>\n<li><span class=\"bold\">Llambi\u00f3n: <\/span>persona que le gustan los dulces, un amante de pasteles, tartas y postres.<\/li>\n<li><span class=\"bold\">Ll\u00e1mpara: <\/span>lapa.<\/li>\n<li><span class=\"bold\">Muergu: <\/span>navaja.<\/li>\n<li><span class=\"bold\">\u00d1ocla: <\/span>buey de mar.<\/li>\n<li><span class=\"bold\">Oriciu\/Oricios: <\/span>erizo\/erizos de mar.<\/li>\n<li><span class=\"bold\">Panoya: <\/span>mazorca de ma\u00edz.<\/li>\n<\/ul>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Parrochas: <\/span>sardinas peque\u00f1as.<\/li>\n<li><span class=\"bold\">Pitu caleya: <\/span>gallo o gallina que se cr\u00eda en la aldea libremente, sin ninguna alimentaci\u00f3n de pienso.<\/li>\n<li><span class=\"bold\">Pix\u00edn: <\/span>rape.<\/li>\n<li><span class=\"bold\">Roballiza: <\/span>lubina.<\/li>\n<li><span class=\"bold\">Picatosta, torrexa: <\/span>torrija.<\/li>\n<li><span class=\"bold\">Ven\u00e1u: <\/span>ciervo.<\/li>\n<\/ul>\n<div class=\"col-md-6 col-sm-6\">\n<ul class=\"listas textos wow slideInLeft animated\">\n<li><span class=\"bold\">Ventrisca: <\/span>ventresca, vientre del bonito.<\/li>\n<li><span class=\"bold\">Verdines: <\/span>\u00abfabes\u00bb de peque\u00f1o tama\u00f1o y tonalidad verdosa.<\/li>\n<li><span class=\"bold\">Virig\u00fcetu: <\/span>berberecho.<\/li>\n<li><span class=\"bold\">Xarda: <\/span>caballa.<\/li>\n<li><span class=\"bold\">Xata: <\/span>novilla.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vocabulariu gastron\u00f3micu n&#8217;asturianu. Enllaz Ablana: avellana. Aguiyolo: navaja en el occidente asturiano. Alezna: oricio, erizo de mar. Amasueles: almejas. Andarica: n\u00e9cora. Andoya: lomo de cerdo adobado, embutido y curado. Arc\u00edn: oricio, erizo de mar. Arbeyos: guisantes, arbejos. Berces: hortaliza que se utiliza en el potaje. Bocarte: boquer\u00f3n. Boro\u00f1a\/Borona: pan que se fabrica con la harina [&hellip;]<\/p>\n","protected":false},"author":117,"featured_media":0,"parent":2118,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7113","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/pages\/7113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/users\/117"}],"replies":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/comments?post=7113"}],"version-history":[{"count":1,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/pages\/7113\/revisions"}],"predecessor-version":[{"id":7114,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/pages\/7113\/revisions\/7114"}],"up":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/pages\/2118"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=7113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}