Tag: Basque gastronomy
In Australia, an exclusive ice cream has just be launched, with...
The Messina ice cream company has just introduced a new gazta-tarta ice cream on the Australian market, available for a limited time only
New York Times: Ode to the Gâteau Basque
Chef, journalist, and author Dorie Greenspan has published an article in 'The New York Times' about the gâteau Basque that really makes you want some
The first “50 NEXT” event: honoring the youth shaping the future...
The young people chosen for the first 50 Next event, an annual list of those people shaping the future of cuisine, has just been announced
“The Next 50” awards are about to be handed out for...
A pre-event article on the "The Next 50" awards, being held in Bilbao, and the gifts Basque gastronomy has given the world
Creating a Basque-Philippine culinary connection
Basqvium and Filipina chef Reggie Aspiras are giving webinars in which they're bringing Basque cuisine to the Philippines
Video recipes from the Centro Basko Villegas, which is turning 20
The Centro Basko Villegas in Argentina, celebrating its 20th anniversary this month, has a Facebook page full of activities and videos of Basque recipes adapted to South America
Basque wines and Eric Asimov, the ‘NYT’ wine critic
The wine critic at the 'New York Times' gives us an amazing overview of Basque wines in his column
The Basque Cheesecake is the “Flavor of the Year” at the...
We've commented on the global reach the Gazta-Tarta, or Basque burned cheesecake, has reached ever since it was first created at the La Viña...
A very Basque Thanksgiving in Petaluma, California
A California journalist specialized in gastronomy tells how and why they had a Basque Thanksgiving dinner
The Basque Country: building the “Culinary Nation”
The 'Fine Dining Lovers' website has just published an article analyzing the efforts that have gone into making the Basque Country the "Culinary Nation"