Origin, Nature & Traditions

ORIGIN, NATURE AND TRADITIONS ...

( OF THE BASQUE COUNTRY )

 

Written by: Margaux Cintrano.

 

The Basque Peoples, cultivate with the utmost respect towards the environment since time memorial and ensure all animals´ well being. The role of food not only influences the gastronomic dining scene in the Basque Country´s 4 provinces in Iberia. It is their culture, sustainable development and their economy.

 

Tradition, entrepreneurship and innovation all combined which is why their restaurants and culinary expertise have become an international benchmark in the world of epicurism.

 

EUSKADI, which consists of: Álava, Bizkaia ( Vizcaya), Guipuzcoa and Vitoria in addition to the separate province of Navarra; is the world´s elite in cuisine and one of the largest concentrated regions of restaurant venues in the world today.

 

RIOJA ALAVESA - THE MOST DYNAMIC RED WINE PRODUCING REGION IN IBERIA IN 2013

 

The Rioja Alavesa region, located in southeastern Pais Vasco, has exceptional soil and lands for growing grapes. The most widespread red grape of great recognition is the Tempranillo. The wineries in this region are pioneers in wine making technology and large investments and a profound commitment to Research and Development have place this region in the forefront of the wine making world.  Within a short period of time, 30% of the harvests, have gone on to export and one of every three barrels ( oak ) are Rioja Alavesa grown.

 

TXAKOLI - WHITE SPARKLING WINE FROM THE COAST

 

Txakoli ( Cha KO lee ), is a special light bubbly sparkling wine, from the Getaria, Bizkaia and other coastal regions of the Basque Country. Since it has recently become a Designation of Origin, it is finally entering the Iberian restaurant and wine specialty retail market.

 

The current production is over 4.000.000 ( 4 million ) bottles. A low altitude mountainous terrain, the proximity to the Bay of Biscay coast, and the Hondarribi Zuri White Grape, providing a unique personality that differentiates it, from other white sparkling wines, have increased its popularity. TXAKOLI has been produced for many centuries on low scale.

 

THE 3 TYPES OF TXAKOLI  

 

GETARIA:  A feature of this variety is that after fermentation, the wine rests with its lees unracked to preserve the small light bubble.

 

BIZKAIA: We mainly see this variety, produced under the designation of origin BIZKAIA and the grapes employed are the Zuri Zerratia and Mune Mahatsa and the Ondarrabi Zuri.

 

ÁLAVA:  The wine produced here ranges from blonde straw to greenish blonde straw and is extraordinairely clear, and brilliant. It is slightly acidic and lively on palate yet very refreshing.

 

IDIAZABAL EWE CHEESE

 

The exemplary quality of Idiazabal has been recognized on countless occasions throughout Iberia. The most memorable is that 3,000 Chefs in the EU had brought this cheese to EURO TOQUES, and was awarded the EUROPEAN CULINARY HERITAGE PRODUCT QUALIFICATION AWARD ALONG WITH ACORN FED CURED AIR DRIED HAM FROM JABUGO, HUELVA, THE ONLY 2 SPANISH PRODUCTS TO HOLD THIS GRAND AWARD.

 

IDIAZABAL AN ANCIENT TRADITION ( EE DEE AH THA BAL )

 

The preparatory steps for this cheese date back thousands of years in which Basque Shepherds have acquired.

 

A UNIQUE FLAVOR PROFILE

 

IDIAZABAL is only made from ewe raw milk from local sheep breeds called:  LATXA and CARRANZANA. It takes 7 litres of milk to make a small round of cheese.

 

The Designation of Origin was founded in 1987.

 

BEEF FROM THE BASQUE COUNTRY

 

Beef from the Basque Country comes from cows born and raised in the Basque Country only. The breeds are: Pirenaica, Terreña Monchina and Betizu.

 

The hallmark of excellence extends to:

 

ox = Idia ( euskera language )

 

older bovine = Zaharra ( euskera )

 

calf = Txahala ( euskera )

 

STEAK is the beef specialty of the Basque Country.

 

 

TREASURES OF THE SEA

 

The Bay of Biscay resources along the Basque elognated coast are anchovies, tuna, hake and sardines. The Basque population has an enormous fresh, canned, and bottling industry, par excellence and provides Japan with a large portion of its daily catch.

 

The Basque fishermen have in recent years still continue to fish / net in traditional methods to protect the marine ecosystem.

 

BLUE FIN TUNA AND ALBACORE TUNA

 

Thunnus alalunga and thunnus thynnus are high quality fish caught one by one, with fishing gear authorized by the Basque Government and live bait.

 

Albacore stands out amongst other tuna varieties for its texture, white color and tasty flesh.

 

EUSKADI ( THE BASQUE COUNTRY )

 

Euskadi epicurism along with its entreprennurial tradition is all about the best of quality. This has extended worldwide, and this region is known by its vocation of quality and delicacies as a trademark.

 

Enjoy.

Margaux.