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Basque Cuisine |
 
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Spanish culinary area Basque provinces a concise guide
Why Basque cuisine The three small Basque provinces are widely heralded for their cooks.
Insights on
Basque cooks are masters of sauce making.
The Basque cooking style is straightforward. Nothing fancy, just perfect ingredients perfectly cooked.
Men are devoted to the art of cooking. Some form private culinary clubs where they prepare and eat tempting Basque specialties. Women are not allowed to join the cooking and dining feasts.
Many Basque citizens are sheepherders, so roast baby lamb has become a specialty. Many are also fishermen, so seafood dishes are quite popular.
The Basques not only have their own cuisine, they speak their own language.
Famous
Salt cod, garlic, onions and red peppers are slowly cooked in olive oil in a cazuela (a shallow earthenware pot).
Also cooked in a cazuela. Hake is the prime ingredient.
Basque version of the popular Spanish dish. Name translates as "squid in its ink".
Major culinary city Vizcaya and San Sebastian are the two leading cities in the Basque provinces in terms of overall interest to gourmets. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants.
Click a Spanish region to
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I hope my Basque Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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Sauces
