Tag: Basque gastronomy
So why are there so many Basque restaurants in the American...
Tasting Table has published an interesting article covering the reasons which explain the important presence of Basque cuisine in the US
The ‘New York Times’ takes us shopping in Bayonne (and Labourd)
We know we've said it a thousand times, but the New York Times is, for us, one of the international media that best transmits...
Viewpoints: Grape Harvest in the Rioja Alavesa, part II, from the...
This is the second entry in a series we've dedicated to the grape harvest in the Rioja Alavesa. In the first part of this...
“Viewpoints” The grape harvest in the Rioja Alavesa I
The first entry in a series we're dedicating to the grape harvest in the Rioja Alavesa, and its past, present, and future as a leading wine producing area
From a Massachusetts university: 5 reasons to visit the Basque Country
Grace Bertagna, a sophomore at UM Amherst, tells Her Campus why everyone should visit the Basque Country
Hamarratz Restaurant in Zumaia, a fortuitous gastronomic adventure
Hamarratz Restaurant in Artadi Auzoa in Zumaia offers up high-quality Basque cuisine full of tradition and tons of innovation at the same time
BBC: The legacy the Basques have left (and leave) in the...
BBC World in Spanish brings us an article outlining the legacy Basques have left in the Americas
Getaria is the ideal place for grilled fish lovers
The culinary website Eater, based in the US, had an incredible 21 million views last month, making it one of the 4,000 most visited websites...
‘The Guardian’ covers craft cider making in the US and references...
The influence of Basque hard cider on craft producers is something we've discussed many times. Now, 'The Guardian' joins us
German TV WDR presents a tour of the southern Basque coast
Anne Willmes presents an amazing episode of "Wunderschön!" on German public broadcaster WDR covering the southern Basque coast