Last Thursday we celebrated a dinner paired with ciders from four continents at Aho-Mihi restaurant. A unique opportunity to taste ciders from Abel (New Zealand), Sxollie (South Africa), BFiver (Brazil) and Decideret (Denmark), as well as a pommeau from South Hill (United States). All made with 100% fresh pressed apple or pear juice. The work of the kitchen team was amazing, with dishes designed specifically for each cider.
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Did you know that cider is one of the fastest growing alcoholic beverages in the world? Fermented apple juice lives a true global revolution.
On October 24 an exclusive dinner will be held at Aho Mihi Kantina in Donostia, where attendees will have the opportunity to taste 5 ciders from 4 continents, each paired with one dish: Sxollie Cider (South Africa 🇿🇦), Bfiver Cider (Brazil 🇧🇷), Decideret Cider (Denmark 🇩🇰), Abel Cider (New Zealand 🇳🇿) & South Hill Cider (United States 🇺🇸).
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The Basque Country has a network of 7 museums related to food and beverages called Gastromuseums. This interpretation centers help to contextualize the country’s wide gastronomic tradition and promote knowledge about the roots in which it’s based, beyond the mere fact of eating and drinking. They are a basic pillar of the tourist offer related to gastronomy for which the Basque Country is widely known.
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I’m excited to announce a new project called World Cider Tour, the international cider tasting & pairing pop up event. This journey will begin in San Sebastian, Mecca of gastronomy, with a series of world cider tasting dinners, and will continue the trip with itinerant sessions.
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As announced yesterday, I’ve just launched a new cider blog where I will replicate some of the posts that I write in Instagram, as well as others that don’t fit in there.
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