Tag: Basque gastronomy
Forbes: Enjoying cheese, wine, and traditions in Gipuzkoa
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...
A German newspaper, writing from San Sebastian, talks about what makes...
The German daily Welt has just published an article by Andreas Drouve, writing from San Sebastian, about the magic of cuisine that travelers to our Basque...
Txapela, the natural Basque cider being made in Argentina
The Argentine daily Rio Negro (which we've cited before on many occasions) has just published an article by Jorge Tanos discussing the story of...
Four “Basque Hamburgers” among those selected by the best chefs
Richard Vines is the lead culinary critic in the Arts and Entertainment section at Bloomberg. We've blogged about him before, back in 2003, when he...
Size matters: the values behind Basque food
BOGA: Basque Studies Consortium Journal is a journal run by the Basque Studies program at Boise State University. It's a open-access multidisciplinary academic journal dedicated...
A Congress and a Fox News Report about the Underwater Bodega...
Many moons ago, just after we'd started the blog (so like nine years ago!) we wrote an entry about a new project that had...
From India: My most memorable meal in 2019? At El...
Prahlad Sukhtankar is a leading figure in the world of gastronomy in India. He's not a chef, but rather a sommelier who graduated from...
“Batiburrillo”, the typical Paraguayan dish invented by a Basque
Batiburrillo is a type of beef stew that was introduced by Sebastián Sasiain Zubillaga, a Basque emigrant who settled in Paraguay in 1926 along with...
A New Year’s Special in the ‘Daily Mail’: Greece and San...
To start off 2020, the British Daily Mail has published a special article in their travel section to two culinary destinations: Greece and the...
New World Basque Cuisine Recreated at the Topa Restaurant in San...
Today, we wanted to tell our readers about a project the team at the Topa Sukalderia restaurant is involved in which we find fascinating: the Sukalderria project,...