Among the local varieties of apple produced in the Basque Country, there is one with very special characteristics, called "Errezille".
This apple ripens very late, is sour and rich in sugars, and has a natural tendency to overripen. Organoleptically it is extraordinary, highly appreciated in Basque cuisine, considered to be the best apple, a true jewel.
Historically, it was stored in the the "Gambaras" (lofts) of farmhouses and spread over a bed of dry grass;it lasted throughout the whole winter and was used to feed their big families. As time goes by, it loses water and becomes wrinkled, concentrating its sugars and acids, resulting in a semi-raisined fruit, with very characteristic aromas and flavours.
PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS
Kobe Nagusi beef comes from the Tajima strand of Japanese Black Wagyu cattle. This purebred is a guarantee of excellence. The slices are taken from the rear hind quarter of the Kobe heifer. Once the meat has undergone a curing process, it is cut into thin slices to allow all...
Traditional artisan biscuits, called "little patience" shortbread bites, are made with extra virgin olive, quinoa and natural butter. It contains 2 individual packs, cocoa and butter flavours. 2 x 75g
Blanca Echart, born and bred in San Sebastián, is a local graphic designer, who has created these beautifully autum inspired cotton bags. Very popular around the city!
Blanca Echart, a local graphic designer, loves San Sebastián as much as we do and has created these city inspired purse sets, in 100% cotton material.