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fancy
the EUROPEAN
appetizer
Appetizer Experience
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.
Caprice
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.
Recipe book
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.
It is the perfect time to try new proposals, like these recipes created with a twist from the Japanese cuisine.
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Next Monday, on the 8thMarch is International Women’s Day and Caprice would like to dedicate this blog post to them. This time we want to talk about the women who work in the preserved fish industry, especially in that of the anchovy.
Everybody knows the Gilda and knows which are those typical ingredients that make it unique: the olive, the Basque Cantabrian Anchovy and the Piparra. All this prepared on a skewer stick and with the final touch of a good splash of extra virgin olive oil. One of the best appetizers, no doubt.
The Guindilla de Ibarra with Eusko Label, also commonly known as Piparra, has become a delight for those who enjoy it.