Tag: Gastronomia vasca
“Basque salt” has been created in Japan, based on the Ezpeleta...
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...
Louis’ Basque Corner, the Basque restaurant in Reno, Nevada, turns 50
This article was translated by John R. Bopp
USA Today’s 10Best website compiles for its readers “things to see and do, and restaurants for top destinations...
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
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,...