Invierno Winter 2017 |
GASTRONOMÍA
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“TXOTX”, THE CIDER-HOUSE SEASON Mid-January to April.
A
visit to a cider-house is a must this season. A firm favourite with the Basques, from mid-January to the end of April, they make their way in droves to cider-houses to hear the familiar cry of “txotx” as the barrels of cider are unplugged to release the season’s new cider.
el paso del tiempo se ha popularizado hasta constituirse en el acontecimiento gastronómico más famoso de Euskadi. Tradicionalmente, las sidrerías ofrecían al comprador la oportunidad de degustar los caldos contenidos en las diferentes kupelas para que pudiera elegir la sidra que más le gustara. Del procedimiento antiguo de abrir la kupela con un palillo (txotx) deriva la tradición de acercarse al barril a probar la sidra a grito de ¡txotx!
Most of the cider-houses in the Basque Country are found near the towns of Astigarraga, Hernani, Urnieta and Usurbil in the north-east of Gipuzkoa. Some of them remain exactly as they were originally, where diners still eat standing up, with their coats on in the large barn-like buildings. Nowadays, however, most cider-houses have long trestle tables and stools where diners can eat and drink sitting down. Most cider-houses charge a fixed rate which covers as much cider as you can drink and the traditional cider-house set menu. The cider is served directly from the “kupela”, or barrel, and the menu consists of a salt-cod omelet, fried saltcod served with peppers, grilled steaks followed by Idiazabal cheese, quince jelly and walnuts for dessert.
What was originally a private cider-tasting has gradually become the most well-known gastronomic event in the Basque Country THE CRY OF “TXOTX” What was originally a private cider-tasting for potential buyers and wholesalers has gradually become the most wellknown gastronomic event in the Basque Country. Traditionally, the “kupelas” were opened one by one so the buyers could sample the different ciders and choose the one they liked most. The barrels would be sealed with a wooden stopper, or “txotx”, as it is known in Basque. Nowadays, the cider-house owner lets the diners know when he is about to open a barrel by crying out “txotx” on the top of his voice, and the diners make their way over to help themselves.
Abierto todo el año Menú de Sidrería Menú Diario y Fin de Semana Troia ibilbidea, 25 - 20115 Astigarraga (Gipuzkoa) T.: 943 33 00 30 · info@iretza.com · www.iretza.com
Open all year round Traditional Ciderhouse menu Set menu available daily and at weekends