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“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...

New York Times: Irouléguy wines…Irresistible!

The New York Times has published an article about the Northern Basque Country and its amazing Irouléguy wines.

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,...