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Tag: Gastronomia vasca

Basque wines and Eric Asimov, the ‘NYT’ wine critic

Eric Asimov vinos New York Times
The wine critic at the 'New York Times' gives us an amazing overview of Basque wines in his column

The Basque Country: building the “Culinary Nation”

Basque Culinary Center
The 'Fine Dining Lovers' website has just published an article analyzing the efforts that have gone into making the Basque Country the "Culinary Nation"

“The Next 50” seeks to honor the youth shaping the future...

50 Next
We've brought you many articles on The World’s 50 Best Restaurants, which brings us that list every year, and where we can find Basque cuisine...

The 2020 Basque Culinary World Prize has a winner: José Andrés

Jose Andres Bahamas credit BCC-kp8H-U3200813455047J0F-656x492@Corriere-Web-Sezioni
We've had the pleasure of speaking, quite a bit, about the Basque Culinary World Prize.  And we've done so because it is one of...

“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...

Louis’ Basque Corner, the Basque restaurant in Reno, Nevada, turns 50

Louis' Basque Corner dinners and lunches are served family style — Photo courtesy of David Calvert / Louis' Basque Corner
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...

Daughter of the Barbecue King of Alabama, the Basque who was...

Her name was Yolande Betbeze, “The Basque Spitfire”, and we’ve spoken of her before on the blog.  Today, we’ve got another great story about...

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