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Tag: Gastronomia vasca

From Melbourne: “19 key places” in Bilbao and San Sebastian, and...

99 ESSENTIAL BASQUE (EUSKARA) PHRASES FOR YOUR TRIP TO THE BASQUE COUNTRY - The Intrepid Guide
This article was translated by John R. Bopp Michele was born in Melbourne, Australia to a family of Italian origin.  She is a lover of languages...

Marti Buckley Kilpatrick has won an international prize for her book...

Merluza en salsa verde NYT - Linda Xiao for The New York Times. Food Stylist- Monica Pierini
This article was translated by John R. Bopp We've spoken about Marti Buckley Kilpatrick, the chef who was born in Birmingham, Alabama, and now lives...

Financial Times: a visit to the Elkano Restaurant to discover the...

Elkano’s grilled turbot. ‘I always want the turbot to be the last fish caught in the net,’ says proprietor Aitor Arregui © Markel Redondo
This article was translated by John R. Bopp The Financial Times Magazine's Food & Drink section has just published an article by Wendell Steavenson in which he...

The Basques: Occupied, but Never Assimilated

Rio del Pais Vasco ANA LE
This article was translated by John R. Bopp Timothy O'Grady has just published a magnificent report for Condé Nast Traveler about a part of our nation, and...

Readers Digest has published a splendid article on Basque cider

Readers Digest  artículo sobre sidrerías vascas
This article was translated by John R. Bopp It's clear that Basque cider is becoming a hot topic worldwide.  We've already got quite a good collection...

“Basajaun” takes the spirit of Basque cider from Gipuzkoa to Oregon

Jasper Smith, Son of Man owner, at the Cascade Locks cidery. (Michael Alberty)
This article was translated by John R. Bopp This is not the first time we've talked about the interest for and presence of Basque-style cider in...

Like to try a piperade? Here’s a recipe for you!

florianleroy/Moment Open/Getty Images
This article was translated by John R. Bopp Since it's been a while since we've blogged a recipe, and since the piperade just drives us crazy, we...

“Basque salt” has been created in Japan, based on the Ezpeleta...

The seasoning is made by blending red chili pepper from the Basque Country with salt and other ingredients and grating until nicely mixed. (Photo by Masahiro Gohda)
This article was translated by John R. Bopp The Japanese daily Asahi Shimbun is the second largest newspaper in that country, and a journalistic leader.  They've just...

A multifaceted look at Bilbao from Turkey

Artículo sobre Bilbao en el diario turco Hurriyet
This article was translated by John R. Bopp The Turkish Hurriyet Daily has just published an interesting article by Aylin Öney Tan about Bilbao, in which an initial focus...

Die Welt explains the secrets of the ‘txuleta’ to the Germans

Krosser und saftiger geht es nicht: Die Txuleta, wie das gegrillte Rindersteak im Baskenland heißt, verkörpert die spanische Fleischeslust in Reinform Quelle: Volker Hobl
This article was translated by John R. Bopp The Iconist section of Die Welt has just published an article by Alexander Rabl explaining, in full detail, how the Basques...

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