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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Today we’ve had another splendid morning with Roberto & Elena visiting Gurutzeta and Zapiain cider houses. It was raining outdoors, so was perfect to stay inside the cideries and taste some fresh natural cider.
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This was the ciderpunk haircut of one of the Saizar team members for the opening of txotx season organized in the Gartziategi cider house today. Isn’t it cool?
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