In the Basque region of Spain, a popular dining custom is "tapeo", which involves snacking on small plates called "pintxos" while socializing in bars. Pintxos can consist of any variety of creative tapas, such as a pickled pepper, anchovy, and olive skewered on a toothpick. The village of Idiazabal is known for its nutty sheep's milk cheese. During festivals in the Basque region, towns and cities often hold gastronomic competitions to determine the best patata tortilla, paella, bacalao al pil-pil, or sukalki, as judged by a panel with specialty knowledge. Winning cooks receive a

1. IN

2. DINING
CUSTOMSGoing “tapeo” is how to eat in Spain. In
Basque Country, it is called pintxo.
There are an infinite variety of pintxos,
as many as a creative chef can think
up. Banderilla is just one, consisting of
pickled pepper, anchovy, and olive
skewered on a toothpick. Also, try the
peppers from Gernika, Pimentos de
Gernika.The village Idiazabal is known
for its nutty-tasting cheese made from
the milk of Latxa sheep.

3. DINING
CUSTOMS In Euskal Herria is typical to carry out
gastronomic competitions in towns
and cities during festivities.
We can find contests of: patata-tortilla,
paella, bacalao al pil-pil, sukalki…
To evaluate who takes the first prize,
there will be a jury composed of
several person with knowledge in that
specialty. They will decide who will
take the “txapela” and the big prize.
A lot of people takes part on it! It´s a
great experience.