Recipes
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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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As you already know, September is the month of the grape harvest, although, sometimes, it can be somewhat delayed in time and this work can be done at the beginning of October. It all depends on the weather and how the grapes, which are the main protagonist, are doing.
I’m sure you’ve heard of the Piparra of Ibarra with Eusko Label more than once and you may even have eaten them on occasion. But when it comes down to it, how do you prepare them?
Making the most of the sky and the rays of sunshine of the first weeks of October, the producers of Txakoli D.O. set off to lovingly collect thousands of tons of grapes, with which they will elaborate the exquisite taste of Txakoli with Denomination of Origin in the following months. The beginning of autumn for […]