Gastronomic vocabulary
in Asturian
  • Ablana: hazelnut.
  • Aguiyolo: razor shell in Western Asturias.
  • Alezna: oricio, sea urchin.
  • Amasueles: clams.
  • Andarica: velvet crab.
  • Andoya: marinated, cold cured pork loin.
  • Arcín: oricio, sea urchin.
  • Arbeyos: peas.
  • Berces: vegetable that is used in stew.
  • Bocarte: fresh anchovy.
Ablanas / hazelnut.
  • Boroña/Borona: bread made with corn flour, eaten a lot in the past.
  • Boroñu/Boronu: dough cooked in blood, onion, fat and flour typical in the East.
  • Bugre: lobster.
  • Campanu: first salmon fished in an Asturian river each fishing season.
  • Culete, culín: an amount of cider that is poured into a cider glass and which should be drunk all at once.
  • Emberzáu: mince made with onion, corn flour and pig fat and blood, wrapped in cabbage leaves and cooked.
Culete or culín of cider
  • Fabes: Asturian beans.
  • Fayuela/Frisuelu: sweet crêpes made with flour, egg, milk and sugar.
  • Figos: figs.
  • Fréxoles: flat green beans.
  • Furagaña: small sea bass.
  • Gochu: pig.
  • Hombrín: bocarte, fresh anchovy.
  • Llacón: shoulder of pork.
Variety of beans
  • Llagar: Press or cellar where cider is made. The owner is called a "llagareru".
  • Llambión: someone who likes sweet things, a lover of pastries, cakes and desserts.
  • Llámpara: limpet.
  • Muergu: razor shells.
  • Ñocla: brown crab.
  • Oriciu/Oricios: sea urchin/sea urchins.
  • Panoya: corn on the cob.
Llagar
  • Parrochas: small sardines.
  • Pitu caleya: rooster or hen that is raised in the village freely without any animal feed.
  • Pixín: monkfish.
  • Roballiza: sea bass.
  • Picatosta, torrexa: French toast.
  • Venáu: deer.
Pitu caleya
  • Ventrisca: long-finned tuna belly.
  • Verdines: small beans with a greenish hue.
  • Virigüetu: cockle.
  • Xarda: mackerel.
  • Xata: heifer.
Heifer
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