Tag: Basque gastronomy
The GOe Project (Gastronomy Open Ecosystem) has a winner: the Bjarke...
We now know the winner of the Gastronomy Open Ecosystem, promoted by the Basque Culinary Center, to start in 2024
“Bacalhau à basca”: a recipe from Brazil
A recipe for cod à la Biscayne has been published on a website based in Salvador de Bahia, Brazil
A good weekend plan: Pintxo Day in Bayonne
Saturday, May 7, 2022, the 9th Pintxo Eguna will be held in Bayonne: 32 different peñas, and 54,000 in total
‘La Repubblica’ publishes a magnificent report on Vitoria and the Rioja...
'La Repubblica' has just published an article on Álava, paying special attention to the charms of its capital and the Rioja Alavesa region
A look at the Basque Country from New York, focusing on...
New Yorker Katelyn Simone brings us closer to the Basque Country via two different dining experiences, one in Astigarraga, and and other in San Sebastian
Forbes returns to San Sebastian, to make their readers fall in...
The US magazine 'Forbes' has written about the Basque Country again, this time focusing on San Sebastian
Basque Culinary Center awarded by Europe for having the best initiative...
The Basque Culinary Center's Culinary Action! has been given an award by the European Commission as the best initiative to promote the entrepreneurial spirit in Europe
Basque culture and cuisine accompany Chillida in Great Britain
At a Chillida exhibition organized by the Swiss art gallery Hauser & Wirth, Basque cultural and culinary activities will be organized
San Sebastian, one of the 25 best cities in the world,...
San Sebastian has been chosen one of the 25 best cities in the world in an annual survey Travel + Leisure takes of its readers
Bizkarra: The surprising, and spectacular, pairing of three Basque-flavored truffles and...
A few days ago, we had the opportunity to participate in a wine tasting that paired some very special truffles with a fine selection...