Travels

Living the Ardoaraba 2015 in Vitoria (Part 1)

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Mirentxu salad from La Huerta

Last December bridge I was invited to meet the wine and wine festival of the Ardoaraba in Vitoria-Gasteiz, organized by Gasteizon, the association for the promotion of urban commerce in the city.

I did not think twice, I took the car in Alicante and traveled the 800 km that separated me from a city that I had already visited in 2012 but that was going to offer me a different explosion of flavors and smells, in addition to an almost incredible climate for the time of the year we were in.

At 9 in the morning a dense fog covered the city of Vitoria. I went down to the restaurant of the magnificent hotel Sercotel (Zaramaga Street, 3) with some reluctance and I thought about how good people would be that morning in Alicante, preparing to take a good walk in the sun along the beach of San Juan.

By the time I reached the main tent of the Ardoaraba, the of the Fueros Square, the sun shone without opposition in the sky of Vitoria and the cold had subsided. I would not change the situation on the entire bridge and that is how my nose passed.

Cheese tasting

We were received by the organizers of the event and after a brief talk to get in position the tastings and workshops began in the Txoko Gastronomic, raised next to the main tent.

We start with a tasting of Idiazabal cheeses. Idiazabal cheese is made from raw (unpasteurized) Latxa sheep milk. This sheep is native to the Basque region.

Idiazabal smoked cheese

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