The most popular thing to eat in the Basque Country is a pancake called “talo”. You can eat it with: chocolate, sausages, cheese, bacon….

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.

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…

IDIAZABAL CHEESECheese done with latxa sheep´s milk

STRING BEAN FROM TOLOSA

It is a type of black string bean that is sowed in Tolosaldea in Gipuzkoa.

TXAKOLINA

It is a very dry white wine with high acidity.

MAMIA

It is a milk curd

SAGARDOA

It is a fermented beverage made

from apple juice.

MONDEJUIt is similar to odolki (black pudding).

PINTXO

It is the name of certain snacks typically eaten in bars.

T-BONE STEAK

A meat chop is a cut of meat cut perpendicularly to the spine.

TEJAS Y CIGARRILLOS

They are a product of confectionary with butter.

EUSKAL PASTELA

It is a traditional dessert from the Basque region in France.

MARMITAKO

It is a beautiful and simple fish dish.

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

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