THE Beauty THAT IS THE BASQUE COUNTRY
S
peak to anyone who has visited the Basque Country and their eyes will light up as a wide grin broadens across
their face. This fond memory will partly be due to the beauty of the Country; it can also be attributed to a warm recollection of the uniqueness of the culture, including one of the oldest European languages still in use today; but, more than anything it will be because of “the food”. It is impossible to come across any visitor to the Basque Country who does not talk about “the food”, usually preceded with an “Oh my god”, long before it became fashionable in text speak. Be it the French or Spanish part of the Country, the Basque lands are marked by small, family-run farms that are integral to its green, lush surroundings and, most importantly, honour traditional farming methods. This dedication to preserving and celebrating ancient ways of working produces food of unrivalled quality across the Country. Whilst San Sabastian is famed for the highest concentration of three-Michelin-star restaurants per head of population, pop into any small, local bar in even the most remote outpost and you will find the counter laden with pintxos (the Basque tapas). Pintxos can range from the more commonly known tortilla, calamari and patatas bravas to the less familiar yet far more delicious and inspiring combinations of caramelised onions on goats’ cheese and jamon, pork loin on creamed potatoes with a hint of sheep’s cheese, and white tuna with prawns and crab. Not forgetting of course the Bay of Biscay anchovies, green olive and Ibarra peppers that make the pintxos fondly known as “Gilda”; you know a Country is serious about the taste and elegance of its food when it invents and names a pintxos in honour of Hollywood siren Rita Hayworth. Yet for all the celebration and
reverence of its past, Basque foods are far from being stuck in history. Both
36 The Delicatessen Magazine
WE SPEAK TO IMANOL BARCENILLA, WHO EXPLAINS THERE IS MORE TO THE BASQUE COUNTRY THAN JUST STUNNING SCENERY.
up-and coming home-grown chefs and recognised gastronomic names take the foods of the Country and give them a contemporary twist fitting of the demanding standards of 21st century Britain. Recent Masterchef finalists have included Basque foods and Basque inspired cuisine in their competition dishes; the Basque restaurants of Lurra and Donostia in Mayfair, London have topped critics’ reviews throughout 2015; Roja Pinchos has rocked the culinary scene in the city of Liverpool over the past year. And this interest in Basque foods by the hungry, exacting British consumer is set to rocket further in 2016 and beyond.
ZooteeK specialises in bringing
the very best of Basque foods, wines, ciders and artisan beers to Britain. Working with farmers’ co-operatives, ZooteeK honours traditional farming methods that are kind to the environment, respect livestock and preserve an ancient culture unique to anywhere else in Europe. There has never been a better nor more exciting time to introduce Basque foods to your shelves and your customers. l
Imanol Barcenilla, Managing Director, ZooteeK W:
www.zooteek.co.uk Twitter @zooteek
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