Northern Spain Gastronomy

Anchovies are the big hidden treasures we have in Northern Spain, in the Cantabric sea.  In this podcast we will be discussing:The process to preserve anchovies in Northern Spain and its connection with ItalyThe importance of the artisanal work of the "sobadoras", the women behind the tinned anchoviesThe regulation behind anchovies and how to avoid the "fraud" from imported productsThe main pintxos (Basque Tapas) made with anchovies such as La Gilda and El MatrimonioThe health benefits of eating anchovies

Everything you need to know about the Spanish apple cider from Basque Country and Asturias in Northern Spain!The Spanish cider traditions: How to order and pour the cider in the traditional cider housesThe influence of the Northern Spain maritime climate in apple trees and apple makingThe cider making techniques: the type of apples used and the fermentation techniquesThe Spanish cider consumption and its health benefits

Join us in this podcast to learn everything about the delicious Spanish Suckling Lamb:The Churra sheep , the number one breed used for this dish. Its diet, age and place of originImportant occasions when Spaniards enjoy this type of dishThe importance of this dish for the sustainability of the Spanish country sideThe traditional Spanish recipeThe perfect wine pairing, Ribera del Duero (tempranillo grape)

In this very first episode we will share with you the main differences between the Spanish tapas and the Basque pintxos. A fun way to learn the etiquette of this unique way of eating in Northern Spain:When do we eat pintxos and tapasHow should you order so you don´t look like a touristWhat should you order to benefit from our wonderful cuisineLearn between the differences between hot and cold pintxos and tapas