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Alava Apartments Details
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Basque gastronomy is internationally renowned and in Álava we can find singularities that differentiate it from the rest. One of these is based on seasonality, using products available in each season. Another comes from its inland nature, with the main dishes being based on meat and vegetables. Apart from this, the cuisine of Alava uses the same ingredients as Basque cooking in general: top quality products, combining tradition and creativity.
In addition to internationally recognised dishes, such as bacalao al pil-pil (hot, spicy cod), in Alava the main stars are the products of the market gardens, with recipes such as habitas a la vitoriana (Vitoria-style beans), patatas a la riojana (Rioja.-style potatoes), pencas de acelga rellenas (stuffed leaves of Swiss chard), peppers, green beans, etc. Not forgetting the exquisite perretxikos (wild mushrooms) and snails, which are most in demand during the festival of San Prudencio, the patron saint of the province.
As for meats, the lamb is outstanding, prepared in different ways: chuletillas al sarmiento (chops prepared over wood from the vines), legs of lamb and roast lamb. Also typical are roast suckling pig, and beef steaks, oxtail, etc. Game prominently includes quail hotpot, stuffed duck or wild boar, with an abundance of different recipes.
These traditional dishes and other more novel additions can be sampled in Álava’s many restaurants, some of great fame, such as Zaldiaran, recently awarded a Michelin star.
Another typical way of eating is to tour bars and try the different and varied pintxos (tapas)that fill the counters of the bars.
Álava’s confectionery tradition is manifested in the quantity of high-level creations. Especially worthy of highlight are the vasquitos y nesquitas, truffles, and homemade turron (nougat), Goxua, Gasteiz cake, sweets made from egg yolks and marzipans, all classic sweets made for over a century.
However, Álava’s gastronomy is not only nourished by traditional dishes. The creative "New Basque Cuisine", based on conserving the essential and authentic, also shines with the same level of quality. Numerous restaurateurs offer their imaginative dishes around the entire territory.
In Álava, the "Gastronomic Societies" also give testimony to the culinary culture that exists. They bring together members under the common denominator of a love of cooking, and set very high standards.
Some "Gastronomic Societies" allow visitors to take part in the preparation of dishes, to visit traditional markets and buy the freshest products, cooking a typical menu accompanied by one of the members. And of course, singing popular local songs in the company of the famous "ochotes". A singular meal that will surely delight everyone involved.
For some years now there have also been a growing number of Cookery Schools, which train professionals in the culinary art.
Designation of Origin.
As for local produce, it is worth pointing out products bearing the "Eusko Label de Calidad Alimentaria" seal, some of which are included in the different "Designations of Origin": Wines from the Rioja Alavesa, Idiazabal cheese, Beef, the Álava potato, Honey, the Álava Pinto Bean, etc.
Idiazabal Cheese is a designation of origin for all those aged and semi-aged cheeses made from the milk of the local Latxa sheep, it is produced in the “Cuadrilla” of Zuia, the mountains of Altzaina and the Entzia Mountain Range.
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