The document describes popular foods in the Basque Country, highlighting dishes such as 'talo', anchoives, idiazabal cheese, and various traditional snacks and beverages. It also discusses the Basque Culinary Center, which focuses on research and innovation in gastronomic sciences while promoting collaboration between educational and public organisms. Key culinary items include txakolina wine, mamia, pintxos, and desserts like euskal pastela.

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