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Tag: Basque gastronomy

The incredible spread of the ‘gazta-tarta’: the San Sebastian-born cheesecake is...

kitchen aid   Basque burnt cheesecake
In 2019, we had the opportunity, on several occasions, to write about the interest the gazta-tarta, created in the kitchen at the La Viña Restaurant in San...

The 2020 Basque Culinary World Prize has a winner: José Andrés

Jose Andres Bahamas credit BCC-kp8H-U3200813455047J0F-656x492@Corriere-Web-Sezioni
We've had the pleasure of speaking, quite a bit, about the Basque Culinary World Prize.  And we've done so because it is one of...

A Basque hamburger recipe that takes us to the heart of...

hamburguesa vasca con productos de maison petricorena
We shall never tire of saying it, over and over: the border does not divide us, but it does separate us.  This play on...

The BBC and the Basque barbecuing tradition, when nothing more needs...

BBC Travel: Where barbecue culture began?
On June 30, the BBC Travel website published an article by Ben Underwater about the Basque tradition of barbecuing.After reading it thoroughly, we could...

“Haizea” A Basque Breeze Taking Us from SoHo to the Zeeland...

The chef Mikel de Luis of Haizea.Credit...Brittainy Newman/The New York Times
We've said it before: there are times when it seems like coincidences line up it ways that seem to be more than coincidences.  Otherwise,...

A Franciscan University in New York State is Organizing a Virtual...

Arroz con leche Siena College
A Franciscan University in New York State is Organizing a Virtual Gastro-Tour of the Basque CountrySiena College in Loudonville, New York (halfway between New...

“Buenos Aires Celebrates the Basque Country” is NOT Canceled: This Year...

Bueno Aires celebra al Pais Vasco 2020
The global COVID-19 crisis is affecting all aspects of life, from the terrible, tragic loss of loved ones to the horrendous economic and social...

A Key Piece of Basque History in the US has Closed:...

(PHOTO: From left: Ignacio Maisterrena, Alfred Saldubehere and Pierre Arrayet — regulars at Noriega’s — speak and joke in their native Basque language in this undated file photo. “You don’t see family-style too much anymore,” Saldubehere, who came to the U.S. from France in 1958, said that day. “It feels like home)
Quite saddening news: the Noriega Hotel Restaurant in Bakersfield, California has closed its doors for the last time, after over 120 years.  This is yet...

From Toronto: a Guide to the Basque Coast from San Sebastian...

Saint Jean de Luz. Toronto Guardian
Last summer, the Toronto Guardian published an article by Julia Melcher, who is an absolute jewel.  Somehow, this article slipped through the cracks, but we finally...

Forbes: Enjoying cheese, wine, and traditions in Gipuzkoa

Inaki's father tending sheep at the Mausitxa cheesery FAMILY PHOTO, MAUSITXA
The Forbes website has just published an article by Irene S. Levine sharing her experiences traveling in Gipuzkoa.San Sebastian, pintxos, Idiazabal cheese, and Getaria txakoli.  We're not...

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