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Glossary of terms

Displaying 20 21 - 40 of 53 in total
To pour cider from a height, with the aim of oxygenating the beverage.
A typically Asturian party-cum-feast in which cider takes the leading role, accompanied by typical dishes of Astur cuisine. In the past, this was the name given to the opening of a cider vat, which was always a matter of joy and was accompanied by Spanish omelette, homemade cured meats and chorizos cooked in cider.
This is the name given to beans in general in Asturias, although the term is used more specifically to refer to the large alubia de la tierra, which is used to make fabada. It is protected produce with its own Designation of Origin.
Fariñes or farrapes
A variety of gachas or thick cream made from corn flour, which can be eaten on its own, with milk or with sugar.
Green (runner) beans. These are usually flatter in Asturias and have a very particular flavour.
A typical desert, very common at all tables during the festivities surrounding the Lent Carnival. It is a kind of sweet pancake or crêpe made from flour, eggs and sugar. It has recently become popular to fill them with whipped cream, chocolate, jam or even cream of turrón (Spanish almond nougat).
Furagaña or Roballiza
A small sea bass.
The city’s most well-known and renowned cake. It has a sponge cake base and its main ingredient is a rich and creamy almond filling. The top is scorch-caramelized.
Pig/Pork: The pig is an ever-present animal in Asturias. One of the region’s most highly prized dishes comes from its stomach, namely tripe.
Tub gurnard, also known as perlón. A rock fish eaten with baby potatoes. It has lots of bones.
Cider house. The place where cider is made.
Limpets. An abundantly present mollusc in the gastronomy of Gijón. Prepared with garlic or in a great variety of sauces. They are an endangered species in other parts of the country, such as the Canaries, but are still abundant in Asturias.
Sweet-toothed, a lover of sweet things.
The hearth.
Marañuelas or marañueles
Shortbread in the shape of a bow.
Black pudding enriched with beef or lamb lard.
The name given to the common crab in Asturias.
Sea urchins. The season starts in October and goes through until May, the months of January to March being when they show all their splendour. This echinoderm is considered one of the most flavoursome shellfish for the people of Gijón. They are eaten raw or lightly boiled (for no more than two minutes). Low in calories, they contain abundant iron and phosphorous.
The name given to an individual batch of cider, as each cider maker bottles each vat separately at different times of the year. This means that differences may be perceived within the same brand and within the same year. "Buen palu" means that this batch of cider is a good one.
Displaying 20 21 - 40 of 53 in total