04 Basque culture and heritage - Food
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Series of presentations about Basque Culture and Language within the "Puzzling Pieces of the European Puzzle" Comenius project (2011-2013) Basque Culture, music & dance, history, origins, art, and so on. "Puzzling Pieces of the European Puzzle" Comenius proiektuaren (2011-2013) barruan egindako aurkezpenak. Euskal kultura, musika, historia eta ezaugarriak tratatzen dituzten aurkezpenak.
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El documento proporciona información sobre la geografía, economía, demografía, política y transporte del País Vasco. Ubica al País Vasco en el norte de España, describe su relieve montañoso y ríos, y señala que su economía se basa principalmente en los servicios, aunque históricamente la industria ha sido importante. Además, indica que la población es de aproximadamente 2,2 millones de habitantes y que el nacionalismo vasco ha sido la opción política dominante desde la transición a la democracia.
Pais vasco
Este documento presenta información básica sobre el País Vasco. Brevemente describe su ubicación geográfica, su idioma (el euskera y el castellano), su clima húmedo, su música tradicional, deportes como el fútbol y la pelota vasca, y su cocina típica como los pintxos y el bacalao al pil-pil.
Cultura general país vasco
El País Vasco se encuentra entre Francia y España, al norte de la península ibérica. Su cultura se caracteriza por su lengua, el euskera, sus tradiciones como Olentzero en lugar de Papa Noel, sus fiestas regionales como Sanfermines, su gastronomía basada en pinchos, y danzas y deportes tradicionales como la pelota vasca y las regatas de traineras.
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04 Basque culture and heritage - Food
- 1. The most popular thing to eat in the Basque Country is a pancake called “talo”. You can eat it with: chocolate, sausages, cheese, bacon….
- 2. Process to make a “talo” 1.Put corn flour in a ball and add some salt in it. 2.Then add very hot water in it, and get a mass, moving the mixture with your hands 3.When you get the mass, make different ivories. 4.Put the ivories in a table or something plane and crush it getting something as in the picture. 5.Finally roast them.
- 3. ANCHOIVES • Anchoives are very popular in the Basque Country. They are small water fish. Basque fleets (Bermeo and Ondarroa ports) are the most popular fleets because they collect a lot of anchoives. For a few years they have been about to disappear, but fortunately they are protected today. You can it them with peppers, tomato…
- 4. IDIAZABAL CHEESE Cheese done with latxa sheep´s milk
- 5. STRING BEAN FROM TOLOSA It is a type of black string bean that is sowed in Tolosaldea in Gipuzkoa.
- 6. TXAKOLINA It is a very dry white wine with high acidity.
- 7. MAMIA It is a milk curd
- 8. SAGARDOA It is a fermented beverage made from apple juice.
- 9. MONDEJU It is similar to odolki (black pudding).
- 10. PINTXO It is the name of certain snacks typically eaten in bars.
- 11. T-BONE STEAK A meat chop is a cut of meat cut perpendicularly to the spine.
- 12. TEJAS Y CIGARRILLOS They are a product of confectionary with butter.
- 13. EUSKAL PASTELA It is a traditional dessert from the Basque region in France.
- 14. MARMITAKO It is a beautiful and simple fish dish.
- 15. The base of the croquettes is the sauce of béchamel. The origin of this sauce is French cuisine and it came to the Basque table across the border with France. Etxekoandres (Basque housewives) elaborate a mass with flour, milk and fat and mix leftovers (meat, cod, ham, etc.). Thus they made the most out of what they had at home and nowadays is considered a delicatessen. CROQUETAS DE BACALAO
- 16. It is a Faculty of Gastronomic Sciences and a Center of Investigation and Innovation in Supply and Gastronomy. The Basque Culinary Center takes the formation and the investigation as an end, the innovation and the transfer of knowledge and technology in the different areas of the Gastronomic Sciences, generating processes of collaborative investigation between Universities, Technological Centers, companies and public organisms, to develop a network capable of generating and transferring knowledge. THE BASQUE CULINARY CENTER