Fermentation Festival
Pays Basque. Bizi Ona Slow Food does not slow down its 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 Gourmet Ramuntxo
by Bizi Ona.
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 Arrién. Lots of common points and ideas!!!!!
Bizi Ona in Corsica for the Ribellazione festival.
Ribellazione! Act 3 Slow Food – Meetings September 25-26-27, 2020
Patrimonio
This year, Ribellazione welcomes the activist representatives of Basque Slow food, Bizi-Ona to exchange and draw inspiration from the initiatives put in place by this unique territory. With the common objective: food autonomy!
For more than 20 years, the Basque Country has undertaken the restructuring of quality sectors, such as wheat, apples and the pork sector, allowing it to offer high quality products, while preserving the development of its territory.
Meet and discuss these issues; exchange our experiences and confront the realities of the two countries; sharing a simple conviviality around 100% local productions, this is what the 2020 edition is all about!
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
