Nestled in the Northern Coast of Spain, the Basque Province is known to be one of the world’s richest culinary and gastronomic heritage. The richness of the cuisine has secrets that only the people of Basque and the most respected chefs know. Flavor, aroma and freshness describe best this world-renowned culinary tradition. The sea is the basic source of the culinary secret while the richness of its soil produces much of the other ingredients that make up the gastronomic treats. Basque cuisine is indeed the epitome of culinary art, blended with passion that made it undeniably distinctive and “to die for”treats. Tickle your taste buds and get ready for the most classic and unique culinary tradition, the Basque way.
The centuries-old classic Basque recipes remain true to the secrets of its forebears. One of the most popular recipes features little squid perfectly cooked in its black ink combined with onions, which turns into a deep black sauce after cooking. Called “txipirones en su tinta“the recipe is classic.
Traditionally, most of Basque cuisine is from the seas, either roasted, grilled or pan-fried. Food preparation and cooking is never a tedious process. The cooking technique is short and uncomplicated which actually explains why the flavor, aroma and texture remain rich and exciting in every recipe. In addition to the freshest ingredients, and top garden picks, passion is a seamless ingredient.
Experiencing authentic and traditional Basque cuisine, one cannot help but wonder at its exquisiteness once the food touches the taste buds.
More from the deep seas, the tuna belly or “ijada“finds a perfect complement in the potatoes cooked in the traditional way. Referred to as “marmitako“this perfect blend is a source of good diet and balanced nutrition. Basque cuisine wouldn’t be complete without the “bacalao“or salt cod. From the seas to the upper grounds, come the best accompaniments to any sea food recipe. Fresh from the gardens, vegetables and herbs bring out a perfect combination of textures and flavors into every recipe, from the homes, to the unpretentious diners to the tables of fine dining restaurants. A dash of olive oil is already a wonder itself.
Cooking is a tradition and has been a long standing secret in this part of Spain, “el punto”” food comes fresh, crisp and savory. Traditionally, Spain has the world’s most popular sauces and Basque cuisine takes pride in the mystical taste that these sauces evoke. It becomes more interesting with the barhopping custom, and this time, men show off their culinary skills. The “txikito“(small wine glass) and the “pintxos“(tapas) are indispensable treats in bars.
Basque cuisine is comprised of gastronomic societies of men in male clubs, women of impeccable kitchen tastes, the freshest sea foods, top garden picks, Basque wine, passion and good company, unequaled, only replicated. Its most distinctive character emanated from the common people who have been nourished from the abundance of the seas perfectly cooked “el punto”” the right way, the Basque way.
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