Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people in Spain. These include meats and fish grilled over hot coals, marmitako, cod, bean dishes of Tolosa, paprikas from Lekeitio, pintxos (the Basque equivalent of tapas) of Donostia, sheep's-milk cheeses from Idiazábal, the wine Txakoli and the Gipuzkoan cider. To meet Wikipedias quality standards, this article or section may require cleanup. ... Marmitako is a Basque fish stew that was eaten on tuna fishing boats. ... Species Gadus morhua Gadus macrocephalus Gadus ogac Cod surfacing This article is about codfish; for other meanings, see COD. Cod is the common name for the genus Gadus of fish, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. ... Tolosa can mean several things: Tolosa is the Latin and Occitan name for the town of Toulouse, France. ... Binomial name Capsicum annuum L. Paprika, Capsicum annuum, is a sweet-to-mildly hot cultivar of the chile pepper of the family Solanaceae), it is cultivated for its fruit, which are dried and used as a spice or seasoning. ... Lekeitio is a town located in the province of Bizkaia, in the autonomous community of Basque Country, in the North of Spain. ... Olives, an example of Tapas See Tapas (Sanskrit) for the spiritual concept. ... San Sebastián with sailboats Statue of Jesus on Urgull Mountain Donostia (in Basque) or San Sebastián (in Spanish) is the capital city of the province of Guipuzcoa, in the Spanish autonomous community of the Basque Country. ... Txakoli is a young, fresh, slightly sparkling white wine produced in the Basque Country. ... It has been suggested that Apple juice be merged into this article or section. ...
A cuisine of tradition, a cuisine of change: whether a reflection of the past or a departure from it, Basquecuisine is based on the sea and the mountains.
The latter is mainly an inland cuisine, relying on produce and meat dishes.
Traditional Basquecuisine is mainly home and family cooking, passed on from one generation of women to another.
However, we cannot describe traditional Basque gastronomy without mentioning a unique phenomenon, the gastronomic societies, which can be found throughout the entire country and which keep alive the Basque culinary orthodoxy and without which it would be difficult to understand the widespread social embracement of the present-day Basque cooking.
The Basque custom of "txikiteo", the brisk group migration from bar to bar consuming at each stop small amounts of wine, has given rise to a peculiar genre of "fast food" in the form of "pinchos" and "caxuelitas".
The visitor who is interested in getting to know the traditional Basquecuisine will be genuinely lucky if he or she manages to strike up a friendship with a member of some gastronomic society who will lead him or her to one of such gastronomic sanctuaries.
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