Juan Manuel Garmendia. Vice-president for Gipuzkoa of the Basque Academy of Gastronomy and President of FECOGA. Our shepherds have perpetuated the practice of shepherding following the old routes determined by the seasons (high pastures in spring, summer and autumn; valleys during the winter). In addition, they have taken advantage of a natural food which follows an unchanging…

San Sebastian is world-renowned as a perfect gastronomic destination. This reputation has been built very slowly and thanks to the hard work of its different proponents. Locals and visitors have the chance to enjoy a wide and diverse selection that can satisfy all kinds of foodies. One of the most rewarding experiences is to go out…

Believe it or not, the four years have passed quickly since the day I was made a member of Gaztelubide. On 14th of December 2018, as every year, after a good dinner, we proceeded to the prize-giving ceremony of the mus  championship (a card game) and the presentation of badges to the new members. As I said to Joserra…

The many entities (gastronomic societies*, produce guilds**, among others) that have been working in Basque Gastronomy for years have promoted objectives similar to those of Slow Food, an association created in 1989. The growth and influence that the Slow Food philosophy has achieved in just a few years is surprising. What has facilitated this success?…