Tag: Basque gastronomy
5 of the 50 best restaurants in Europe are Basque (including...
This article was tranlated by Iustrans
We are sure that this will be all over the news in the coming days. It is a story...
Txikito. A “proactive” Basque restaurant in New York
This article was tranlated by Iustrans
T
Txikito is a Basque restaurant in New York that has already been mentioned several times on our website. This...
From California: Basque soup (organic)
This article was tranlated by Iustrans
The lifestyle blog Burlap And Crystal, written by Julie from California, has since a few days ago collected a...
New York Times: Irouléguy wines…Irresistible!
The New York Times has published an article about the Northern Basque Country and its amazing Irouléguy wines.
“Arto gorria”. Basque corn saved in a convent
The recovery of a variety of corn, Arto gorria (Grand Roux Basque) which was the most basic variety for Basque harvests for centuries
“The Basque Country A-Z”: Videos by an Irishwoman about the Basque...
This article was translated by John R. Bopp
About 6 months ago, we wrote about a YouTube channel we found fascinating. It’s called I Heart Basque...
Amazing: “The Basque Country A-Z” Videos by an Irishwoman on the...
This article was translated by John R. Bopp
Second entry here
We don’t know who she is, and we just discovered her thanks to her Twitter profile,...
Cod during Holy Week: an ancient Basque tradition
From Uruguay, an artice on how to eat cod during Holy Week: an ancient Basque tradition
Basque cider praised in the ‘New York Times’
We've said it before, and we'll say it again: the New York Times has a certain fondness for us. If you don't believe us,...