GASTRONOMY

Description

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The mountainous nature of the Basque Country has led to a difference between coastal cuisine nominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes and freshwater fish and salt cod.The French and Spanish influence is strong also, with a noted difference between the cuisine of either of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx)m and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniquesfrom new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in lots of recipes, with pepper festivals around the sea, notably Ezpeleta and Puente la Reina.

Olive oil is more commonly used tha butter in Basque cooking.
Cuisine and kitchen are the heart of Basque culture, and there is a Museum of Gastronomy in Llodio.

A DOCUMENTARY ABOUT PINTXOS