{"id":79345,"date":"2026-07-08T15:10:48","date_gmt":"2026-07-08T13:10:48","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?p=79345"},"modified":"2026-07-08T17:47:53","modified_gmt":"2026-07-08T15:47:53","slug":"glosariu-gastronomicu-asturianu","status":"publish","type":"post","link":"https:\/\/edublog.educastur.es\/ixuxu\/2026\/07\/glosariu-gastronomicu-asturianu\/","title":{"rendered":"Glosariu gastron\u00f3micu asturianu"},"content":{"rendered":"<ul>\n<li class=\"jeg_post_title\"><a href=\"https:\/\/migijon.com\/glosariu-gastronomicu-asturianu\/\">Glosariu gastron\u00f3micu asturianu<\/a> \/ <strong><a href=\"https:\/\/migijon.com\/wp-content\/uploads\/2025\/12\/Glosariu-gastronomicu-asturianu.pdf\">ENLLAZ DE DESCARGA<\/a><\/strong><\/li>\n<\/ul>\n<p style=\"text-align: center\"><a href=\"https:\/\/migijon.com\/wp-content\/uploads\/2025\/12\/Copia-de-DISENOS-BASICOS-TWBS-2025-12-10T161945.255.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter \" src=\"https:\/\/migijon.com\/wp-content\/uploads\/2025\/12\/Copia-de-DISENOS-BASICOS-TWBS-2025-12-10T161945.255.png\" width=\"582\" height=\"327\" \/><\/a><\/p>\n<ol class=\"wp-block-list\">\n<li><strong>frixuelos<\/strong>\u00a0\u2013 crepes dulces t\u00edpicos.<\/li>\n<li><strong>casadielles<\/strong>\u00a0\u2013 dulce relleno de nuez\/an\u00eds.<\/li>\n<li><strong>pitu caleya<\/strong>\u00a0\u2013 pollo de corral asturiano.<\/li>\n<li><strong>corderu a la estaca<\/strong>\u00a0\u2013 cordero asado en espet\u00f3n.<\/li>\n<li><strong>caldereta de pesc\u00e1u<\/strong>\u00a0\u2013 guiso marinero.<\/li>\n<li><strong>chorizos a la sidra<\/strong>\u00a0\u2013 chorizo cocido en sidra.<\/li>\n<li><strong>tortos<\/strong>\u00a0\u2013 tortas de ma\u00edz fritas.<\/li>\n<li><strong>arroz con lleche<\/strong>\u00a0\u2013 postre t\u00edpico.<\/li>\n<li><strong>pote asturianu<\/strong>\u00a0\u2013 guiso tradicional con berza, fabes y compangu.<\/li>\n<li><strong>cachopu<\/strong>\u00a0\u2013 filetes empanados rellenos.<\/li>\n<\/ol>\n<p><!--more--><\/p>\n<ol class=\"wp-block-list\">\n<li><strong>fabada asturiana<\/strong>\u00a0\u2013 guiso de fabes con compangu.<\/li>\n<li><strong>g\u00fcevos<\/strong>\u00a0\u2013 huevos.<\/li>\n<li><strong>lleche<\/strong>\u00a0\u2013 leche.<\/li>\n<li><strong>fari\u00f1a<\/strong>\u00a0\u2013 harina.<\/li>\n<li><strong>chorru (d\u2019an\u00eds)<\/strong>\u00a0\u2013 chorrito.<\/li>\n<li><strong>sart\u00e9n<\/strong>\u00a0\u2013 sart\u00e9n.<\/li>\n<li><strong>fumu<\/strong>\u00a0\u2013 humo, aroma ahumado.<\/li>\n<li><strong>fueu lentu<\/strong>\u00a0\u2013 fuego lento.<\/li>\n<li><strong>fartura<\/strong>\u00a0\u2013 abundancia al comer.<\/li>\n<li><strong>raiga\u00f1u<\/strong>\u00a0\u2013 ra\u00edz, tradici\u00f3n.<\/li>\n<li><strong>autenticid\u00e1<\/strong>\u00a0\u2013 autenticidad gastron\u00f3mica.<\/li>\n<li><strong>xuntanza<\/strong>\u00a0\u2013 reuni\u00f3n alrededor de la comida.<\/li>\n<li><strong>gustu<\/strong>\u00a0\u2013 sabor.<\/li>\n<li><strong>sabor aut\u00e9nticu<\/strong>\u00a0\u2013 sabor propio, tradicional.<\/li>\n<li><strong>embut\u00edos<\/strong>\u00a0\u2013 embutidos.<\/li>\n<li><strong>mar Cant\u00e1bricu<\/strong>\u00a0\u2013 referencia geogr\u00e1fica culinaria.<\/li>\n<li><strong>chigre<\/strong>\u00a0\u2013 taberna asturiana.<\/li>\n<li><strong>cald\u00f3n<\/strong>\u00a0\u2013 caldo (forma asturiana usada en recetas).<\/li>\n<li><strong>cocci\u00f3n<\/strong>\u00a0\u2013 cocci\u00f3n \/ proceso de cocer.<\/li>\n<li><strong>amasar<\/strong>\u00a0\u2013 trabajar masa.<\/li>\n<li><strong>voltiar<\/strong>\u00a0\u2013 darse la vuelta (frixuelos).<\/li>\n<li><strong>llar<\/strong>\u00a0\u2013 hogar, cocina tradicional.<\/li>\n<li><strong>panoyes<\/strong>\u00a0\u2013 mazorcas de ma\u00edz.<\/li>\n<li><strong>ma\u00edz \/ boro\u00f1a<\/strong>\u00a0\u2013 base de muchos tortos.<\/li>\n<li><strong>mantega<\/strong>\u00a0\u2013 mantequilla.<\/li>\n<li><strong>miel de brezu<\/strong>\u00a0\u2013 miel de brezo.<\/li>\n<li><strong>frescu<\/strong>\u00a0\u2013 fresco (producto).<\/li>\n<li><strong>cuchariar<\/strong>\u00a0\u2013 comer a cucharadas.<\/li>\n<li><strong>picar<\/strong>\u00a0\u2013 comer peque\u00f1as porciones.<\/li>\n<li><strong>prau<\/strong>\u00a0\u2013 prado (contexto de asado al aire libre).<\/li>\n<li><strong>borona \/ boro\u00f1a<\/strong>\u00a0\u2013 pan de ma\u00edz.<\/li>\n<li><strong>fayuelu \/ frisuelu<\/strong>\u00a0\u2013 variante de frixuelo.<\/li>\n<li><strong>compangu<\/strong>\u00a0\u2013 carnes que acompa\u00f1an fabada o pote.<\/li>\n<li><strong>llagar<\/strong>\u00a0\u2013 lugar donde se elabora la sidra.<\/li>\n<li><strong>llambi\u00f3n<\/strong>\u00a0\u2013 goloso.<\/li>\n<li><strong>xab\u00f3n<\/strong>\u00a0\u2013 grasa para cocinar (antigua).<\/li>\n<li><strong>andoya<\/strong>\u00a0\u2013 lomo adobado.<\/li>\n<li><strong>xarda<\/strong>\u00a0\u2013 caballa.<\/li>\n<li><strong>pix\u00edn<\/strong>\u00a0\u2013 rape.<\/li>\n<li><strong>tiesta<\/strong>\u00a0\u2013 olla de barro.<\/li>\n<li><strong>cuchar\u00f3n<\/strong>\u00a0\u2013 cuchar\u00f3n, pero forma asturiana usada en recetas.<\/li>\n<li><strong>marmita<\/strong>\u00a0\u2013 utensilio para transporta leche o agua.<\/li>\n<li><strong>panceru<\/strong>\u00a0\u2013 pa\u00f1uelo usado en cocina tradicional.<\/li>\n<li><strong>escanciador<\/strong>\u00a0\u2013 quien sirve la sidra.<\/li>\n<li><strong>se\u00f1ard\u00e1 del gustu<\/strong>\u00a0\u2013 nostalgia culinaria.<\/li>\n<li><strong>amazcar<\/strong>\u00a0\u2013 esconder<\/li>\n<li><strong>esborriar<\/strong>\u00a0\u2013 desmigajar.<\/li>\n<li><strong>despipar<\/strong>\u00a0\u2013 quitar pepitas.<\/li>\n<li><strong>fierro<\/strong>\u00a0\u2013 plancha de hierro.<\/li>\n<li><strong>fornu<\/strong>\u00a0\u2013 horno tradicional.<\/li>\n<li><strong>farrapu<\/strong>\u00a0\u2013 cantid\u00e1 peque\u00f1a de daqu\u00e9.<\/li>\n<li><strong>menestra<\/strong>\u00a0\u2013 mezcla de verduras (asturianizada).<\/li>\n<li><strong>llapar<\/strong>\u00a0\u2013 comer o beber con prisa.<\/li>\n<li><strong>machac\u00f3n<\/strong>\u00a0\u2013 majado de ingredientes.<\/li>\n<li><strong>picadiellu<\/strong>\u00a0\u2013 carne picada especiada.<\/li>\n<li><strong>coc\u00edu \/ cocida<\/strong>\u00a0\u2013 cocido.<\/li>\n<li><strong>caldu<\/strong>\u00a0\u2013 caldo.<\/li>\n<li><strong>cascara\u00f1u<\/strong>\u00a0\u2013 piel dura del fruto.<\/li>\n<li><strong>pa\u00f1ada<\/strong>\u00a0\u2013 masa rellena (similar a empanada).<\/li>\n<li><strong>pantruque<\/strong>\u00a0\u2013 masa frita con embutido (occidente).<\/li>\n<li><strong>rodiar<\/strong>\u00a0\u2013 dar vueltas, girar en sart\u00e9n.<\/li>\n<li><strong>rustrir<\/strong>\u00a0\u2013 tostar ligeramente.<\/li>\n<li><strong>fabina<\/strong>\u00a0\u2013 faba peque\u00f1a.<\/li>\n<li><strong>verdines<\/strong>\u00a0\u2013 faba verde peque\u00f1a de guisos marineros.<\/li>\n<li><strong>berces<\/strong>\u00a0\u2013 coles\/berzas.<\/li>\n<li><strong>xam\u00f3n<\/strong>\u00a0\u2013 jam\u00f3n.<\/li>\n<li><strong>llac\u00f3n<\/strong>\u00a0\u2013 lac\u00f3n.<\/li>\n<li><strong>choscu<\/strong>\u00a0\u2013 embutido t\u00edpico de Tin\u00e9u.<\/li>\n<li><strong>cortapisu<\/strong>\u00a0\u2013 postre para cerrar comidas.<\/li>\n<li><strong>\u00f1ebra<\/strong>\u00a0\u2013 levadura natural.<\/li>\n<li><strong>zucre moreno<\/strong>\u00a0\u2013 az\u00facar moreno (forma usada en recetas).<\/li>\n<li><strong>reboz\u00e1u<\/strong>\u00a0\u2013 rebozado.<\/li>\n<li><strong>fartones<\/strong>\u00a0\u2013 pieza dulce alargada (variante dialectal).<\/li>\n<li><strong>tenada<\/strong>\u00a0\u2013 espacio para curar alimentos.<\/li>\n<li><strong>\u00f1ocla<\/strong>\u00a0\u2013 centollo.<\/li>\n<li><strong>oriciu<\/strong>\u00a0\u2013 erizo de mar.<\/li>\n<li><strong>bugre<\/strong>\u00a0\u2013 bogavante.<\/li>\n<li><strong>ll\u00e1mpares<\/strong>\u00a0\u2013 lapas.<\/li>\n<li><strong>fabes pintes<\/strong>\u00a0\u2013 alubias.<\/li>\n<li><strong>faraguya<\/strong>\u00a0\u2013 miga de pan.<\/li>\n<li><strong>pilonga<\/strong>\u00a0\u2013 casta\u00f1a curada y seca.<\/li>\n<li><strong>brecada<\/strong>\u00a0\u2013 trucha grande.<\/li>\n<li><strong>pataques<\/strong>\u00a0\u2013 patatas.<\/li>\n<li><strong>merluza<\/strong>\u00a0\u2013 merluza.<\/li>\n<li><strong>pepinu<\/strong>\u00a0\u2013 pepino.<\/li>\n<li><strong>amasueless<\/strong>\u00a0\u2013 almejas.<\/li>\n<li><strong>fabes con amasueles<\/strong>\u00a0\u2013 guiso marinero tradicional.<\/li>\n<li><strong>babayu<\/strong>\u00a0\u2013 pez.<\/li>\n<li><strong>mol\u00edn<\/strong>\u00a0\u2013 molinillo para granos.<\/li>\n<li><strong>colar<\/strong>\u00a0\u2013 escurrir, dejar sin l\u00edquido.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Glosariu gastron\u00f3micu asturianu \/ ENLLAZ DE DESCARGA frixuelos\u00a0\u2013 crepes dulces t\u00edpicos. casadielles\u00a0\u2013 dulce relleno de nuez\/an\u00eds. pitu caleya\u00a0\u2013 pollo de corral asturiano. corderu a la estaca\u00a0\u2013 cordero asado en espet\u00f3n. caldereta de pesc\u00e1u\u00a0\u2013 guiso marinero. chorizos a la sidra\u00a0\u2013 chorizo cocido en sidra. tortos\u00a0\u2013 tortas de ma\u00edz fritas. arroz con lleche\u00a0\u2013 postre t\u00edpico. pote asturianu\u00a0\u2013 [&hellip;]<\/p>\n","protected":false},"author":117,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[219,194],"tags":[],"class_list":["post-79345","post","type-post","status-publish","format-standard","hentry","category-gastronomia","category-pallabreru"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/79345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/types\/post"}],"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=79345"}],"version-history":[{"count":1,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/79345\/revisions"}],"predecessor-version":[{"id":79346,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/79345\/revisions\/79346"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=79345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/categories?post=79345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/tags?post=79345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}