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Gramona  www.gramona.com
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Juvé y Camps  www.juveycamps.com

07. Sherry Wine of Andalucía

Andalucía is well known for its sherry, a fortified wine made near the town of Jerez. Sherry is a protected designation of origin; and in Spanish law, all wine labeled as "Sherry" must come from the Sherry Triangle, an area between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

06. Prized Olive Oil of Andalucía

Andalucían cuisine is defined, like no other in Spain, no other perhaps in the entire Mediterranean, by olive oil. Rare is the Andalucían cook who, in recounting a recipe, doesn’t tell you exactly what olive oil should be used—picual, says one, while another calls for hojiblanca, and a third maybe for arbequina.

05. Tapas of Andalucía

While the actual origins of tapas may be lost to history, many people believe that the tapas custom actually originated in Andalucía. The tradition of tapeando — going from bar to bar, catching up with friends, and having a little bite and drink of something delicious — can be enjoyed for very little money, which only adds to the charm of tapas.

04. Regional Specialties of Andalucía

A number of products from this dazzling region deserve to be better known. We will explore some of the specialties of Andalucía, including olives, jamón ibérico, and jamón serrano, sherry wine vinegar, cheeses, and caviar.

03. Tradition and Innovation in the Cuisine of Andalucía

Andalucía’s talented and imaginative chefs, like Dany Garcia at Calima, or Angel Leon at Aponiente, are the rock stars of the region’s cooking. But like most great chefs around the world, they know that cuisine is nothing unless it is firmly planted in traditional ingredients and traditional ways of using them.

02. The Cuisine of Andalucía

The cuisine of Andalucía, whether honoring traditional dishes or over-the-top modern techniques, is a distinct cuisine defined by location, cultural heritage and the bounty of regional ingredients.

01. Introduction to the Cuisine of Andalucia

Join us on a gastronomic tour, as we visit the kitchens of Andalucía’s finest chefs and culinary experts, and learn about traditional dishes that belong in every chef’s repertoire. We’ll taste rich olive oil, crisp sherry wines, and prized jamón ibérico and jamón serrano. We’ll also introduce you to some undiscovered gems, like a hidden mountain valley where some of the world’s finest sturgeon caviar is produced.

Basque Country's Rising Star- -

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Euskadi

TO SAY BASQUE COUNTRY IS TO SAY CUISINE

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Learn More About the Basque Country
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Basque Country's Rising Star









TO SAY BASQUE COUNTRY IS TO SAY CUISINE




LIST OF IMPORTERS

WINES
Arabako Txakolina, S.L.:
DE MAISON SELECTIONS INC
Web: www.demaisonselections.com
E-Mail: atamers@demaisonselections.com

Bodegas Baigorri:
The Artisan Collection
Web: www.theartisancollection.us
Mail: info@theartisancollection.us

Bodegas Luis Cañas:
Henriot Inc
Web: www.henriotinc.com
E-Mail: info@henriotinc.com

Bodegas Muriel
QUINTESSENTIAL WINES
www.quintessentialwines.com

Bodegas Ondalan
P.R. Grisley Co.
1485 South 300
www.prgrisley.com

Bodegas y Viñedos Labastida
Winebow
Web: www.winebow.com

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In March 2009, Mondragon Unibertsitatea and Basque chefs created the Basque Culinary Center (BCulinary) Foundation, with support from public institutions. The centre, that has begun working in 2011 in San Sebastian, has a Faculty of Gastronomic Sciences and a Centre for Research and Innovation into food and Gastronomy.

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THE KING OF CANNED GOODS
Canned albacore and tuna from the Basque Country stand out for their exceptional quality, which has led to the consideration of highend products in restaurants and gourmet speciality stores. With their craft know-how, the result of a long tradition and the use of advanced technologies, they combine different processes of the Basque canning activity to provide high quality, healthy food, sold throughout the most important markets in all five continents.

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FISHING AND PROCESSING, A SEA OF QUALITIES
The natural resources along the Basque coast are characterized by the special quality of its species.
Anchovy, tuna, hake, mackerel or sardines have earned their reputation as some of the delicious dishes of Basque cuisine. They are joined by other tradicional Basque fish such as cod or tuna. Basque fish, fresh, canned and bottled, are sold in markets throughout the world, including the fish market par excellence in Japan.

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The exquisite quality of Idiazabal Cheese has been recognized on countless occasions. The most memorable, without doubt, is the distinction given by the Euro Toques, an initiative comprised of more than 3,000 chefs in the European Community, and given to the top 15 products of Europe. One of which is the Idiazabal cheese, awarded the European Culinary Heritage Product qualification and, along with jamón bellota [acorn fed cured ham], are the only Spanish products to hold this award.
AN ANCIENT TRADITION

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BASQUE COUNTRY’S NATURAL CIDER

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Txakoli is a special wine, linked since time immemorial to the culture of the Basque people. A young wine with many centuries of existence.

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RIOJA ALAVESA
The Most Dynamic Wine producing sector in Europe


A PRIVILEGED REGION
The Rioja Alavesa region, in the south of the Basque Country, has excepcional conditions for growing grapes.
The excellence of the grapes is the starting point for the unique personality of its wines.
The most widespread grape varieties are: tempranillo for red wines and viura for white wines.

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TO SAY BASQUE COUNTRY IS TO SAY CUISINE

The world’s elite in cuisine includes an illustrious group of famous Basques creators, so it is not surprising that Euskadi is one of the largest concentrations of fine restaurants in the world.
More so, traditional Basque cuisine shares the places of honour with tradicional French or Chinese cuisine.

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Learn all about the Basque Region of Spain:

DO Rueda Brochure

DO Rueda Brochure