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The appetizer, a magical instant before lunch to enjoy small portions of high-quality foods such as Cantabrian Anchovies or White Tuna caught in the Basque Country and Piparra de Ibarra (Ibarra chillies) with a great Txakoli wine. A deep-rooted tradition that is part and parcel of the gastronomic heritage of southern Europe.
This cultural tradition encourages you to share time, space, and experiences. It is one of the most characteristic elements of the identity of many European countries, cities, towns, and regions.
It is a way to socialize, disconnect, and escape from routine while you enjoy a nibble.
It’s also the perfect moment to taste something new, experience with aromas, flavors, and sensations in an informal way, with no set rules, each in their own way, with the ultimate purpose of enjoying top-quality food.
The CAPRICE program is an experience focusing on making quality food products known in the rest of the world, products born from the European tradition and culture.
Now, we would like to bring a selection of four products to the United States of America and Japan, which can be eaten and enjoyed as appetizers.
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The Basque Cantabrian Anchovy is a real delicacy for most palates, with a large army of followers who come to various parts of the world to taste the best. However, from one anchovy to another, there can be an abysmal difference, so there are some keys to choose the best one.
September is the month for canning the Basque Cantabrian White Tuna, as the fishing season ends in August. Therefore, it is a month in which a lot of work has to be done to ensure that this product reaches the end customer with its maximum quality.