SP.19.0001
Bacalao al pil-pil
A cornerstone of Basque cuisine where salt cod is cooked in olive oil and garlic at low temperature,…
Basque Country, Spain
SP.19.0002
Encebollado de rape: monkfish with onion
The Basque onion-fish preparation — thick monkfish tail sections slow-cooked in an extraordinary qua…
Basque Country, Spain
SP.19.0003
Kokotxas al pil-pil
The most refined expression of Basque pil-pil technique. Kokotxas are the gelatinous chin flaps cut …
Basque Country, Spain
SP.19.0004
Marmitako de bonito
The bonito and potato stew of the Basque fishing boats — a one-pot dish built in layers using fresh …
Basque Country, Spain
SP.19.0005
Txangurro a la donostiarra
San Sebastián's celebration dish — live spider crab (txangurro) is cooked, disassembled, and the mea…
San Sebastián, Basque Cou