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If one thing sets the Basque Country apart from other holiday destinations, this is its strong culinary tradition. Our culture, surroundings, history, traditions - all of them are closely linked to food and cooking. This is the thread that runs through everything to do with our identity. None of it makes sense without the rest.
The roots of Basque food and drink lie in the most traditional customs. They come from the arrantzaleak or fishermen who spent months - or even years - at sea to bring quality fish to our shores, and from the women who cooked it or preserved it. But also from the baserritarrak or farmers who dedicated themselves to the baserri (farmstead) and the family to make sure there was always fresh produce, including meat, vegetables and cheese.
Not to mention the hard work of the grape harvest, the effort involved in picking the grapes and selecting them to make the best wine. This dedication has earned international recognition for our wines, as in the case of txakoli, a symbol of our identity. This tradition has created spectacular landscapes and the best wineries in our region.
This loving care over the product is one of the features that have been preserved in Basque culture and with which it is most closely identified. This is the origin of the most splendid recipes, those made by our grandmothers, taking as long as they needed. Recipes that have been handed down from generation to generation and can be tasted today in the best restaurants, prepared by top chefs.
Txikiteo (bar-hopping), the typical txistorra (a spicy pork sausage) on Sasikoipatsu ("Fat Thursday"), carnival toast, going out for pintxos, the famed txotx (when cider is served straight from the barrel), fairs with talo corn tortillas and txakoli wine... these are just some examples of how we socialise in the Basque Country. All these festivities and celebrations have always been linked to food and drink. The solstice, village festivities, saints' days or whenever we feel like it - everything is celebrated with good food!
The forms may have changed, but not the ways. Producers are just as careful with their product, recipes preserve their authentic essence and dedication: our cuisine is still a treat. The traditional features of Basque cuisine live on - you can tell when you try it. Don't miss it!
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La excelencia de los productos y el buen hacer de nuestros cocineros son señas de identidad de Euskadi. Para potenciar esta forma de entender la gastronomía hemos creado Euskadi Gastronomika, una red formada por restaurantes, bares, tiendas y otros establecimientos gastronómicos que cumplen una serie de criterios de exigencia y compromiso.
¡Si buscas calidad, busca el sello de Euskadi Gastronomika!