Txotx release at Sagardotegia Zapian 02/11/26:
an immersion in the tradition of Basque cider
Slow Food Bizi Ona had the honor of organizing an exceptional outing to the Zapian cider housein Astigarraga, the beating heart of Basque cider culture. A day dedicated to conviviality, discovery, and sharing around ancestral know-how.
A living tradition: the Txotx
Txotx a cider tasting: it's a cultural experience celebrating the arrival of spring and the fruits of the cider makers' labor. At the Zapian cider house, we had the privilege of tasting cider straight from the barrels, following a centuries-old custom. This visit was an opportunity to rediscover the importance of supporting local producers and perpetuating the culinary traditions of the Basque Country.
Zapian Cider House : A Family and Artisanal Heritage
For generations, the Zapian family has passionately perpetuated the art of crafting artisanal Basque cider. Their commitment to production that respects traditional methods and the quality of local apples is an inspiring example. We would like to warmly thank them for their generous hospitality, their engaging explanations , and their unwavering dedication to preserving our culinary heritage.
Their cider, made from carefully selected apple varieties, embodies the very soul of Basque culture. A huge thank you for passing on this expertise and for their daily commitment to sustainable, local agriculture.
A day rich in flavors and encounters
This outing provided an opportunity to:
Enjoy an authentic Sagarno, straight from the barrels.
Discover the secrets behind the creation of an exceptional product
Sharing a friendly moment between members of Slow Food Bizi Ona and food lovers,
Strengthening the links between producers and consumers is at the heart of Slow Food : good, clean and fair.
Terra Madre Day in Espelette on 29/11/25
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 Northern Brazil. On the menu: powerful aromas, warm rhythms, and above all, a meeting of cultures where Cachaça, Feijoada , and coconut cake conversed 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 partnership: the fire of Brazil and the strength of the Basque Country, two cultures passionate about food and proud of their identity, united by a shared spirit of conviviality and respect for all living things.
The Cachaçafound its perfect match in our artisanal spirits. The Feijoadaevoked the warmth of our hearty garbures and traditional regional dishes. And the coconut cakefound its counterpart in the Basque cake —both symbols of family tradition and deep roots in memory.
Amid laughter, dancing, and passionate conversations, this day demonstrated how gastronomy can be a bridge between peoples.
A bridge made of tastes, gestures, and shared stories—a bridge that connects the Basque Country to the shores of the Northeast, in 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.
Discovering the Hiruzta estate in Hondarribia on the Jaizkibel
A very nice evening at the restaurant
Bellini in St Jean de Luz for Basque-Italian fusion cuisine.
4/06/25
Fermentation Festival
Basque Country. Bizi Ona Slow Food is not slowing down its fight for quality food.
The association promotes food products from Basque producers, local agriculture, and short supply chains. After organizing direct sales during the lockdown, Bizi Ona continues to advocate for quality consumption.
"Good, clean, and fair." The motto of the Bizi Ona association resonates like a leitmotif in the words of its president, Bixente Marichular. A pastry chef by trade, he participated in the creation of the Basque Country branch of the Slow Food movement in 2002. In several countries around the world, activists in this movementfight for local food consumption . This struggle has gained particular traction following the initiatives established during the lockdown.
The Ramuntxo Gourmand by Bizi Ona.
A guide to restaurants in the Basque Country that meet the criteria of the Slow Food philosophy: quality of service and setting, a warm atmosphere, hygiene, clear menus, dishes featuring local produce and seasonal vegetables, homemade desserts, product traceability, reasonably priced local wines, and good value for money. Good, clean, and fair food in the Basque Country.
Cross-border meeting March 2022 with Slowfood Donostia and Germán Arrién. Many points in common and many ideas shared!
Bread, Wine and Cheese Debate
Slow Food Bordeaux Centre and Slow Food Bizi Ona Basque Country
Bizi Ona in Corsica for the Ribellazione festival.
Ribellazione! Act 3 Slow Food – Meetings on September 25-26-27, 2020,
Patrimonio.
This year, Ribellazione welcomes representatives of the Basque Slow Food movement, Bizi-Ona, to exchange ideas and draw inspiration from the initiatives implemented in this unique region. Their shared goal: food sovereignty!
For over 20 years, the Basque Country has been restructuring quality supply chains, such as wheat, apples, and pork, enabling it to offer high-quality products while preserving its land management.
Meeting and discussing these issues; sharing experiences and comparing the realities of both regions; sharing a simple, convivial atmosphere around 100% local products – this is the essence of the 2020 edition!
The region offers a wide range of places and products for good and ethically sourced food. Bizi Ona suggests a few suggestions and reliable options
Why should a consumer who is concerned all year round about what he puts on his plate suddenly become a "gullible" offered up to mediocrity when, in the summer, he puts on his holiday shorts?
Let's dream: a stay in the Basque Country can even convert tourists, previously unfamiliar with such considerations, to the "good, clean, and fair" philosophy. These 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 delicious stay.
“We’re talking about land and farmers. I like that word, farmer. That’s where it all starts. ” This advocate of food rooted in its environment and in harmony with the seasons cherishes an ideal when a farmer decides to open his own restaurant. “There, we’re no longer even talking about short supply chains, we’re talking about the whole system…”
Pierre Penin South West 20
