Basque
...All these dishes are always accompanied by Rioja wine, from the region of Alava, or with cider or "txakolí" (Basque white wine); all three wines that are typical of Euskadi. Those who visit confirm that, whether it is in a cafeteria, a restaurant, a grill or a cider house, in the Basque Country the food is very good. Traditional cooking which is based on the quality of the products used, is simple, very popular, and is the type in which seafood features strongly, not forgetting the lean, tasty meats, the products from the ground such as beans, or milk products such as cheese and curd. These and other products complete the tasty recipe book of the traditional cuisine. In the 1970's, led by a group of young chefs who wanted to investigate, innovate and broaden the repertoire of traditional cookery, and following an initial contact with French cuisine, what is called New Basque Cusine emerged, some of the representatives of which are genuine stars in the cookery world. The experimentation and research focused on including new ingredients, ...