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The organic tomates have been saute with onions, green peppers and garlic.
Organic chickpeas ready to be eaten. These chickpeas are grown using organic methods, boiled and preserved in a way that retains their delicate flavour.
Gilda flavours burst in your mouth like no other. It must be eaten in a mouthful to feel the salty, intense and pickled flavours all together.
The pepper, pickled but not hot, the intensity of the olive and the top quality of Yurrita anchovy brings this popular Basque pintxo to its highest level.
Don't just imagin those flavours, just try it.
SUGGESTIONS
Gilda flavours burst in your mouth like no other. It must be eaten in a mouthful to feel the salty, intense and pickled flavours all together.
The pepper, pickled but not hot, the intensity of the olive and the top quality of Yurrita anchovy brings this popular Basque pintxo to its highest level.
Don't just imagin those flavours, just try it.
SUGGESTIONS
Everybody in the Basque Country wish to arrive piparra season, what happens in July.
It is not a spicy chili, the skin is very delicate, being narrow, elongated and smooth in shape, with a round section.
The farmers, in collaboration with the Basque Government, have been improving the traditional characteristics of this chili pepper, native to America, developing a "specific ecotype" of the plant that is today production base.
The chilli is harvested by hand when it is at its optimum point.
SUGGESTIONS:
Fried in Artajo8 Arbequina Extra Virgin Olive Oil, served on a plate with a little salt.
It stands out for having a firm but fine skin, an intense red colour, a juicy and tender flesh and an unmistakable flavour.
This variety of tomato is grown, especially in the area of the Ribera de Navarra and has great prestige for its excellent quality.
Externally it is characterized by being flattened and presenting imperfections.
Its harvesting begins in July and lasts for a couple of months, always depending on the weather.
Garlic is a plant with a white bulb, round, divided into teeth, with a strong smell. This variety is grown in Navarrean fields which ensure their grown in a perfect weather.
Choricero are a type of large, mild, fleshy red pepper. They give a rich earthy flavour to soups and casseroles. To preserve them they are hand strung then air-dried.
The choricero pepper is an important ingredient in Basque gastronomy. It is an essential ingredient for Bacalao a la Vizcaína or Patatas a la Riojana.
Making a string, is the way that Basque farmers has protected peppers for centuries, from insects and humidity. Apart from being the best way to maintain peppers longer, it is a beautiful decorative piece for any kitchen.
Before using for cooking, hydrate the peppers in warm water, then peel and chop.
Small pepper with an incisive flavour, usually very spicy, it is a food that gives a great flavour to the meals, contributing in turn great health benefits
The Morrón pepper is bright red - has no markings, is large and fleshy with a mild flavour.
The pepper is enormously versatile for culinary purposes and is widely used in Basque cuisine. The Morrón pepper is usually roasted, peeled and consumed in its own juices with a bit of salt and extra virgin olive oil.
This variety in particular is lengthened, finished in tip, of a bright and clear green colour, and less fleshy.
