Basque

Basque food native to the basque ethnicity encompassing regions from the Pyrenees mountains, Bay of Biscay, parts of Spain and France is characterized by the abundant usage of sea produce and vegetation from fertile land. The cooking influences in food preparation are a mix of traditional and introduced styles by the immigrants. Popular Basque food preparations include- Marmitako, Elvers, Talos, Porrusalda and Pisto.

Historical and Cultural Influences on Basque Cuisine

Basque food ideas significantly rely on sea food besides land produce. The country's mixed topography consisting of mountains distinguishing the coastline make fish, meats, seafood and green produce including vegetables the immediate source of food. The cuisine influences playing a major role in Basque cuisine include Spanish, Portuguese and Jewish. Post the 1970s and 80s basque food got influenced by the nouvelle cuisine movement in France.

Ingredients Commonly Used in Basque cuisine

Fish and seafood comprise the staple diet of Basque food. The fancied seafood includes Angulas or young eels, Chiroporones or baby squids, anchovies and tuna. Vegetables coming from the nearby fertile land such as potatoes, greens, capsicum, peas and mushroom form pivotal part of Basque food. The region is also famous for its variety of mushrooms.

Traditional Basque food

• Gerezi beltza arno gorriakin refers to a soup made using cherry served either warmly or coldly commonly with a blob of icecream. crème fraîche or sour cream,
• Marmitako refers to a classic preparation – fisherman’s stew using tuna.
• "Lengua a la Tolosana"  or calf’s tongue is a dish made by simmering the calf’s tongue in wine along  with onion and tomatoes.
• Pipérade  or Piperrada  refers to a Basque food made using green peppers, tomatoes and onion sautéd as well as flavors of red Espelette pepper.
• Cuajada is a packed product almost resembling cheese having slight curd "grains" thickened firmly to bring it out as a cheese of some sort, using ewe's milk, although industrially and very often of late using cow's milk.

Modern Basque Cuisine

The current day Basque food is prominent with influences from nouvelle cuisine from France giving rise to a new line of food called nouvelle cuisine basque. The country also has a progressed expertise in cooking particularly the Gourmands, chefs and food connoisseurs. Cider houses are also a part of the food culture of Basque featuring cider being poured straight into glasses of visitors accompanied with sides such as grilled T-bone steak, ewes' milk cheese and salt cod omelette,