A little tribute to our Brazilian members with a Feijoada.
Meeting between Northern Brazil and the Northern Basque Country (Iparralde)
A gastronomic day dedicated to sharing, flavors and memories
Under the Iparralde sun, a day unlike any other brought together Slow Food Bizi Ona and our friends from the North of Brazil. On the menu: powerful aromas, warm rhythms, and above all a meeting of cultures where Cachaça , Feijoada and coconut cake interacted with the products, wines and traditions of the Basque Country.
It was much more than a meal: a vibrant celebration of the connection between two lands of character, united by history and the sea. For we must not forget: since the 16th century, Basques have crossed the Atlantic, embarking for Brazil with their know-how, their language, and their love of sharing. Some settled in the Northeast, bringing their sense of community and conviviality. In return, they discovered new products and flavors—sugar cane, cassava, coconut—that would inspire other forms of cuisine and hospitality.
From this encounter was born a beautiful bond: the fire of Brazil and the strength of the Basque Country, two gourmet cultures proud of their identity, linked by the same spirit of conviviality and respect for life.
The Cachaça , carefully distilled, found an echo in our artisanal eaux-de-vie. The Feijoada , generous and colorful, recalled the warmth of our garbures and our local dishes. And the coconut cake , sweet and fragrant, found its counterpart in the Basque cake - both symbols of family transmission and anchoring in memory.
Amid laughter, dancing, and passionate conversation, this day demonstrated how gastronomy can be a bridge between peoples.
A bridge made of tastes, gestures, and shared stories—a bridge that connects Iparralde to the shores of the Northeast, with a shared love of food, slowness, and meaning.
Cachaça, Feijoada, coconut cake and Basque cake: four words to say one thing - the joy of being together, and of recognizing each other through what we cook.
Discovery of the Hiruzta estate in Hondarribia on the Jaizkibel
Very nice evening at the restaurant
Le Bellini in St Jean de Luz for Italian Basco Fusion Cuisine.
4/06/25
Fermentation Festival
Basque Country. Bizi Ona Slow Food does not slow down his fight for a quality plate.
The association promotes food products from Basque producers, local agriculture and short circuits. After organizing direct sales during confinement, Bizi Ona continues to preach quality consumption.
“Good, clean and fair.” The adage of the Bizi Ona association sounds like a leitmotif in the mouth of its president, Bixente Marichular. A pastry chef by trade, he participated in the creation in 2002 of the Basque Country branch of the Slow Food movement. In several countries around the world, activists of this movement local food consumption A fight which has a certain resonance, after the circuits put in place during confinement.
The Gourmand by Bizi Ona Ramuntxo.
Guide to restaurants meeting the criteria of the Slow food philosophy in the Basque Country, namely: quality of welcome and setting, warm atmosphere, hygiene, clear menus and menus, dishes dedicated to local products and using seasonal vegetables, homemade desserts, product traceability, regional wines at low prices, and good value for money. Good, clean and fair in the Basque Country.
Cross -border meeting March 2022 with Slowfood Donostia Germán Réienn. Lots of common points and ideas !!!!!
Bread, Wine and Cheese Debate
Slow Food Bordeaux Centre and Slow Food Bizi Ona Basque Country Organization
Bizi Ona in Corsica for the Ribellazione festival.
Ribellazione! Act 3 Slow Food-Meetings on 25-26-27 Sept 2020
Patrimonio
This year, Ribellazione receives militant representatives of the Slow Food Basque, Bizi-ona to exchange and draw inspiration from the initiatives set up by this singular territory. With the common objective: food autonomy!
The Basque Country has undertaken, for more than 20 years, the restructuring of quality sectors, such as wheat, apple, pig sector, allowing it to offer high quality products, while preserving the development of its territory.
Meet and debate these issues; exchange our experiences and confront the realities of the two countries; Share a simple conviviality around 100% local productions, here is the issue of the 2020 edition!
The region offers a wide range of addresses and productions for eating well and eating justly. Bizi Ona offers some ideas and sure values
Why would the consumer who cares all year about what he puts on his plate turn into a “gogo” offered to the mediocre when, come summer, he puts on his vacation shorts?
Let's dream: a stay in the Basque Country can even convert tourists who were previously far from these considerations to “good, clean and fair”. The three objectives form the motto of Bizi Ona, the local version of the Slow food movement. Its president, Bixente Marichular, offers some guidelines and suggestions for a tasty stay.
“We are talking about land and farmers. I like that word, peasant. This is where everything starts from. » The defender of eating rooted in its environment and tuned to the seasons cherishes an ideal when a farmer decides to open his own restaurant. “There, we are no longer even in the short circuits, we are in the circuit...
Pierre Penin South West 20
