Basque cuisine
Trip Start
Jan 01, 2008
1
10
23
Trip End
Dec 30, 2008
Basque,
Spain and Canary Islands
Wednesday, November 12, 2008
cuisines of Basque people. Include fish and meats over hot coals, martimako and
lamb stew, paprikas, Basque tapas, sheep cheese, txakoli sparkling wine, Basque
cider and Tolosa bean dishes.
The abundance produce by the sea and the fertile Ebro valley
influences the cuisine. Because of the geographical influence, mountainous
nature of the country has led to the difference between coastal cuisines
dominated seafoods and fish and inland cuisines with fresh and cured meat and
veggies and legumes and freshwater fish.
The Basque people historically and traditionally follow the
Basque cuisines. In fact, Cuisines and the kitchen are at heart of basque
culture and there is a museum if gastronomy in Llodio.Here are the typical dishes
Marmitako
Pintxos
Bacalao (salt cod) al Pil-Pil or a la Viscaina
Elvers
Talos
Gâteau Basque
Porrusalda
Cuajada (Mamia)
Piperade (or 'Piperrada')
Kokotxas (cheeks of hake)
Wood pigeon
Ttoro
Txangurro (spider crab)
Percebes (Gooseneck barnacles)
Pisto
Grilled and roast meats
Txipirones (baby squid) in their inkThe Basque cuisines are the part of the growing tourism of
the city. Bars, restaurant, hotel Centro San Sebastian are serving this
traditional dishes The Basque Gastronomic society are the group that preserving
the traditional dishes. if you are a food traveler, we need to find this group
to lead as in gastronomic society.
Information
Hoteles San Sebastian
