Cider (Sidra in Spanish, Sagardoa in Basque) is a big part of the local culture. In fact there are over 80 commercial cider houses in Guipúzcoa province alone. 3 types of apples are required to make the perfect blend: sweet, acid and bitter. And not much else! Allowing the natural yeasts and bacteria to work their magic the cider pretty much makes itself. After the alcoholic and malolactic fermentations are complete, the cider is just racked and bottled, so it remains naturally cloudy and slightly fizzy. Zapiain is one of the larger cider houses and mades a very consistent and high-quality product and is located just 3 miles from San Sebastián. As a natural process, some lots turn out to be particuarly good and Zapiain bottles a limited amount of this special cider as "Berezia".
From late January, the Basques like nothing better than heading to the hills and enjoying the previous harvest´s new cider, of course accompanied by a hearty meal. Unlimited cider is included in the price at these traditional Sagardotegia (cider houses), so it's not so much a tasting as a fiesta.
Classic Mediterranean ingredients are combined to make this delicious tapenade. Choose between Almonds and Hazelnuts or have them both! Ideal as an aperitif, spread on bread or crackers. 130g
Going back 5 generations and almost 150 years, Yurrita is the oldest preserve company in the Basque Country and one of the oldest food companies in Spain. You can taste their experience in all their products, and especially in their Cantabrian butterflied anchovies. They are bought directly from the fishing...
Put a modern twist to traditional food with Arbonaida's olive oil powder. It tastes just like olive oil, and when it hits your tongue dissolves instantly. Perfect as a garnish for the traditional gazpacho or to add flavor to creams, meats, sauces, mushroom, and vegetables. One of our favorite molecular gastronomy...
PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS