Launch of the new 2025/2026 membership campaign
RemoveSlow Food Bizi Ona in 2025/2026!
Support a good, clean and just diet in the Basque Country! Joining Slow Food Bizi Ona is celebrating the authentic taste of our terroir and meeting those who make it live.
Imagine… the intense taste of a farm cheese matured with passion, the crunch of a sourdough bread shaped with love, the freshness of a wild fish caught off our coasts, the captivating aroma of a Espelette pepper PDO black bee honey Erle beltza the fruit of the meticulous work of local beekeepers.
Unique meetings with producers participate in visits to farms, tastings with our craftsmen, culinary workshops and gourmet events, as close as possible to those who cultivate and produce with passion.
Our commitments:
Healthy and durable diet
Support for local producers
Gourmet cuisine and committed sharing and conviviality
The concept "km 0", our credo
Adhered now and take part in this gourmet and responsible adventure! I become a member
A huge thank you for your commitment! Thanks to you, Slow Food Bizi Ona continues to bring a good, clean and fair diet to life. Together, let us cultivate the taste for sharing and respect for the terroir.
Our upcoming news
Terra Madre à Turin du 24 au 28 Septembre
Slow Food Bizi Ona à Terra Madre
du 24 au 28 Septembre 2026
Une délégation engagée pour la biodiversité basque !
Du 24 au 28 Septembre, une délégation de Slow Food Bizi Ona sera présente à Turin pour participer à Terra Madre, le grand rassemblement international en faveur d’une alimentation bonne, propre et juste.
Pendant notre séjour, nous prendrons part à des conférences, ateliers et échanges pour défendre les valeurs de Slow Food et promouvoir la richesse de notre patrimoine alimentaire local.
Et ce n’est pas tout !
Nous organiserons également des ateliers de dégustation pour faire découvrir nos produits Sentinelles basques :
Les piments doux d’Anglet et du Seignanx
Le piment d’Espelette Bio
Le fromage de Brebis d’Estive
Le maïs Grand Roux Basque (polenta)
La confiture de cerise noire d’Itxassou
Venez nous rencontrer pour goûter, échanger et soutenir une agriculture paysanne, respectueuse de l’environnement et porteuse de sens.
Ensemble, cultivons la diversité et le bon goût !
New office and new board of directors for Bizi Ona for the next 3 years.
President. Bixente Marichular
Treasurer. Graziella Van Zetten
Secretary. Karine Alvareda
17 people on the Board of Directors: Florence Devemy, Adrien Van Zetten, Loara Le Ny, Virginie Hildelbert, Gilles Darrieumerlou, Valérie Thiébaut, Susi Amann, Eric Delfino, Iban Lavaud, Jacques Quessette, Alain Darroze, Arthur Jamin, Maider Laduche, Valérie Peter,
A new office for Slow Food Bizi Ona: diversity, parity and inspiring projects!
At Slow Food Bizi Ona, we are proud to present our new office, which embodies the values of diversity, equality, and innovation. Composed of a balanced team of women and men, representing several generations, this office combines experience and fresh perspectives to carry out our projects with energy and creativity.
A committed and representative team
Our office reflects the richness of our community:
Parity : An equal distribution between women and men, for inclusive and balanced governance.
A mix of ages : Members from all walks of life, from young people with new ideas to seniors with extensive experience, united by a common passion for good, clean and fair food.
Our plans for the coming years
With this new office, Slow Food Bizi Ona is embarking on ambitious projects to strengthen our local and international impact:
The integration of new Slow Farms : In line with the evolution of Slow Food International's positions, we wish to support more farms in their transition to sustainable practices.
Regular cooking workshops : Like "The cuisine of the Kaskarots", to share local know-how and promote healthy and environmentally friendly food.
Enhanced collaborations : With neighbouring associations, such as Slow Food Donosti, to preserve and develop Slow Food initiatives in our region.
Innovative events : To finance our actions, including hosting an intern in 2026, and to support our educational and cultural projects.
Join us!
This new office is ready to write a new chapter in the history of Slow Food Bizi Ona. Together, let's cultivate a future where every bite counts!
To learn more about our projects or to join us, contact us today.
Slow Food Bizi Ona does its Txotx !
Visit, explanations & meal at the Sagardotegia Zapian in Astigarraga
What if you experienced Txotx like in the Basque Country, where cider is as much a culture as a way of life?
Slow Food Bizi Ona invites you to a festive and gourmet immersion at the Zapian Cider House, an committed and emblematic house of the living sagardoa.
The program includes a tour of the cider house, a meeting with the cider makers, explanations of the process from orchard to barrel, and then the eagerly awaited moment… the Txotx, when the cider springs from the barrel and is tasted straight from the source.
The experience continues with a traditional Sagardotegia meal, generous and convivial, shared around large tables, accompanied by cider, conversation, and the simple pleasure of being together.
An outing to learn, taste, understand, but above all to share the values of goodness, cleanliness, and fairness that unite us.
Members, curious onlookers, friends passing through: come raise a glass with us and experience an authentic, joyful, and deeply Basque moment.
👉 Limited places – Txotx guaranteed!
Bizi Ona will be meeting with Slow Food Pays Catalan from November 13th to 17th to exchange information on initiatives in our region!
We will be present at the Mercat de la Terra on Sunday, November 16th in Elne with a stand featuring our Basque sentinel products. Our friend and farmer, Stéphane Michelena, will be with us; he produces Espelette peppers, Basque Grand Roux corn using agroforestry techniques, and is the first Slow Farm in the Basque Country.
Dates : November 7-8-9, 2025
Location : Halle d'Iraty, Biarritz
Theme : "Farmers of tomorrow"
Invited region : Basque Country – the 7 provinces
Godmother : Elena Aguerre / Godfather : Iñaki Intxausti
This is the 20th edition of Lurrama!!
This is the 20th edition of Lurrama!!
Our presence at Lurrama, as every year, is in support of peasant agriculture in the Basque Country.
Once again this year, we will be at Lurrama, the Basque Country's fair for small-scale and sustainable agriculture. Come and see us at our stand on November 8th and 9th.
Being present at Lurramameans affirming our commitment to the farmers who, every day, cultivate agriculture that respects the land, the environment, biodiversity, and future generations.
Lurrama is not just a fair: it's a place for meeting, exchanging ideas, and passing on knowledge. Here, expertise, products, debates, and festive moments are shared, reminding us how central peasant agriculture is to our identity and our future.
By participating in this new edition, we reaffirm our desire to defend quality, local, fair food, and to support those who are its artisans.
Lurrama is our meeting place, and we will be proud to be there again!
🔥 Plancha Party Bizi Ona – The Taste of Sharing Outdoors!
📍 Saturday evening, 6:30 pm, Jardin de Florence – Biarritz
board Bizi Ona are taking to the kitchen for a festive and warm evening, in the purest Slow Food spirit.
Everything takes place around the plancha grill, in Florence's garden, with carefully selected products, cooked on site, and a simple desire: to share good, real, local food.
🫑 All-plancha menu – prepared with love and flavor:
• Biper Eztia sweet pepper, Añana salt.
• Mushrooms and shrimp in garlic sauce (Angel Logroño style)
• Eggplant gratin with sheep's cheese.
• Duck heart & apricot skewers.
• Bouchot mussels in xipister sauce.
• Bluefin tuna with piperade.
• Raw milk cheeses from our selection.
🍨 Dessert: Passion fruit & raspberry sorbet
🍷 And don't forget: everyone brings a bottle of wine to share!
Fresh white, full-bodied red, light rosé or unexpected gem… the impromptu wine bar will be a journey in the glasses as rich as on the plates.
🌿 Carefully prepared food, a sizzling griddle, clinking glasses, laughter in the garden.
👉 Come one, come all, come hungry, and ready to share!
🎉 A new chapter for Slow Food Bizi Ona! 🌿
Our adventure continues… and it takes a delicious turn towards the mountains and the heart of the Basque Country! Starting today, the headquarters of Slow Food Bizi Ona is leaving the Hôtel Donibane in Saint-Jean-de-Luz – whom we warmly thank for their continued hospitality – to move to a vibrant place full of life and identity: the Plazan Ostatua, the Bar de Pays inAscain. ❤️
A warm and welcoming place, where local traditions, heritage, and the future are discussed with heartfelt passion. And above all, a place driven by a personality we deeply admire: Maïder Laduche, a key figure in Ascain and the Basque Country, a champion of community, and an ambassador of good taste, vibrant culture, and genuine conviviality. 🌺
Its energy, its generous welcome and its attachment to the values of the territory make Plazan Ostatua much more than a bar: a true place of life, of encounters and of commitment, in the image of our movement.
It is therefore with immense joy that we make this place our new anchor point, a place where we cultivate ideas like friendships, projects like local products.
See you soon over a drink, a debate or a good dish!
Good luck, good luck! ✨
The Slow Food Bizi Ona team
Meeting and twinning with Slow Food Costiera Sorrentina e Capri Aps. March 2025
From the sweetness of the Amalfi coast to the incomparable flavors of local gastronomy, our trip was a real enchanted parenthesis. We had the immense chance of being welcomed by the
Slow Food Costiera Sorrentina e Capri APS, who offered us much more than just a glimpse of their local produce: an immersion in a culture where taste, sharing, and authenticity reign supreme. A huge thank you for your warm welcome, your contagious passion, and these convivial moments that will remain etched in our memories! 🌿🍋
Back in the Basque Country, we take the inspiration of your commitment with us and the memory of these gourmet moments. In our turn to make you discover our land and our traditions, with as much generosity as you have offered us!
See you soon, here or there ... and always around a beautiful table! 🥂💛
Back to the Basque Country, the heart still in Italy 🇮🇹❤️ in Campania!
Thursday June 5, 2025 at St Jean de Luz
Rémi and his team renew the card over the seasons to respect our environment, nature and give us the best of what it offers us.
Neapolitan meal in Espelette on Saturday April 12, 2025.
Anyone visiting Campania for the first time is amazed by its architectural and scenic beauty...
but it's also the flavors of its excellent cuisine that remain etched in the memory and heart of
every tourist! In fact, Neapolitan cuisine is an explosion of authentic tastes and flavors rooted
in ancient traditions, passed down through generations. It's a collection
of simple yet incredibly delicious dishes, prepared with few natural, locally sourced ingredients. It's
not just about appetizers and main courses, but also drinks like the famous Falanghina
and Aglianico wines and the delicious limoncello, a liqueur made with the peels of Sorrento lemons.
From Sorrento to Espelette with Antonino and Line
Past events
Evening"The Sheep of the Bushes"
SASI ARDI Tuesday 11/03/25 Kaliko in Bidart
AN ANCIENT BREED TO REDISCOVER! THE SASI ARDI ("MUTTUR GORRI"), A LONG-FORGOTTEN BASQUE SHEEP, IS FINDING ITS PLACE THANKS TO A HANDFUL OF ENTHUSIASTS. COME AND DISCOVER ITS HISTORY, ITS ROLE IN THE ECOSYSTEM, AND ITS IMPORTANCE IN LOCAL TRADITION.
🏆HERITAGE FOR ANIMAL AGROBIODIVERSITY (2017) ARK OF TASTE SLOW FOOD. https://sasiko.eus/
2025 begins and with it the opening of sagardotegia !!!
The chefs' meal is a moment of sharing as well as exchanges with the actors of our territory.
Fermentation Day
Slow Food Bizi Ona organizes a day dedicated to fermentation. It will take place on Saturday October 19, as part of October Gourmand in Saint-Jean-de-Luz around the halls from 10 a.m. to 6 p.m. A fermented market and activities (round table and tastings) around fermentation with the chefs, musical entertainment, with the emphasis really being placed on the educational side. The idea is to raise awareness and provide information on the essential role of microbes in our food. A good opportunity to discover fermented products on the Basque coast.
Tasting and visit to Navarre at the Pagos de Araiz estate 09/26/24
This visit to the Banka Trout farm, led by Michel Goicoechea himself, was a truly wonderful encounter. It marked the official launch of our activities. Following this, we enjoyed a meal at the Menta farm inn in Aldudes. To conclude the day, we met with Michel Tambourin in Baigorry (Maison Enautenea) for a farm tour and a tasting of Ardi Gasna cheese. https://www.helloasso.com/associations/bizi-ona-slow-food-pays-basque/evenements/a-la-decouverte-de-la-truite-de-banka
Saturday September 7, discovering the Baigorry valley
Visit to the Komeiteko Borda farm
Saturday June 8 visit and meal with Arantxa
Komeiteko Borda farm produces Manech red-headed sheep , ducks, and pigsx. To register for this event, here is the link: https://www.helloasso.com/associations/bizi-ona-slow-food-pays-basque/evenements/visite-de-la-ferme-komeiteko-borda
KLIMA, Climate Week in the Basque Country, returns from 05 to 12 oThe Basque Country Urban Community is organizing the 4th edition of KLIMA, Climate Week in the Basque Country from October 5 to 12, 2024. Thematic evenings will punctuate the week around of the main axes of the Climate Plan. Numerous events for the general public will also be offered throughout the country.
The Basque Country agglomeration community is the KLIMA
Objective this year: accelerate in the face of the climate emergency
To succeed in the ecological transformation of the Basque Country, the coordinated mobilization of socio-economic actors in the territory and municipalities is an essential axis. This is the reason why this 4th edition of Klima Week brings them together: it will highlight their actions already carried out since the adoption of the Climate Plan, will encourage other initiatives and will bring together the greatest number of actors on the maximum commitments.
Creation of our QR code makes it easier to open our website.
ZABAL
Basque Country agriculture
opens its data
The Basque Country Community innovates and acquires the first open data portal on agriculture
The approach
Simple and practical to access, this ZABAL portal allows you to download agricultural data from the Basque Country free of charge and in complete freedom.
This provision of data aims to encourage their reuse, in order to contribute to strengthening the transparency and modernization of public action, to support innovation and to participate in the development of the digital economy.
Well beyond that, this ZABAL platform offers you new tools allowing you to cross-reference data, represent it in the form of infographics and then share it. So they can be analyzed to create value-added services.
This platform presents you with open data from various sources: Ministry of Agriculture (Agreste), MSA, SAP, IGN, INSEE, etc. It also provides observatories in the form of a dashboard and datatory.
The Basque Country Agglomeration and the agricultural world
2020 General Agricultural Census
ZABAL Agriculture makes it easier for you to understand the data from the
2020 agricultural census; discover numerous analyses divided into 5 themes, to explore across
the 11 zones that make up the Basque Country.
Transhumance UNESCO intangible world cultural heritage
After a three-year absence, the Transhumance Festival of Licq-Athérey will return on Saturday, September 21, 2024.
Descent of flocks of sheep and shuttles, market of local producers and artisans, demonstrations of dogs, country meal...
Behind LES PP BOURLINGUEURS are Philippe and Pascal, two friends who are passionate about motorcycles and who, one day, decided to change their lives.
As long-term travelers, we have crossed and visited several French regions and various countries.
Building on this experience, today we welcome you aboard our sidecars in the Basque Country.
A region with a thousand-year history that offers a unique blend of architecture, culture, landscapes and gastronomy.
We will introduce you to it in a unique means of transport, according to your desires but rather resolutely far from the beaten track, between ocean and mountains. your text here...
A way to discover our Basque Country in a slow and fun way. Slowfood Bizi Ona shares this philosophy!!!
The Herriko Ogia supply chain was born in the heart of the Basque Country in 2009 through collaboration between two independent millers and a group of Basque farmers, focused on reintroducing bread wheat to the region. The millers expressed their desire to diversify their supplies and expand their product range with flour produced locally and rooted in the region.
At the same time, a group made up of around ten farmers, aware of the limit of water resources and the impoverishment of their land caused by corn monoculture, are seeking to diversify their crop rotation and ensure the sustainability of their farms.
Finally, the bakers demonstrate their desire to work with local flour, and offer traditional bread that meets consumer expectations through its quality and origin.
This is how the three links in the sector come together around common issues to relaunch the cultivation of wheat, around 40 years after the cessation of this cultivation in the Basque Country. your text here...
The Herriko Haragia sector was created in 2013 following an in-depth assessment of the beef sector in the Basque Country.
Cattle breeding is an important activity in our mountain territory, rich in meadows. Thus, half of the farms in the Basque Country are involved in cattle breeding. Despite this, most animals are fattened outside the territory, while most of the meat used locally is imported (our famous local axoa is often prepared with imported veal!).
In addition, cattle breeding is an unremunerative activity for breeders, not encouraging local fattening.
And yet there is growing demand from consumers and professionals, both in butcher shops, canteens and restaurants, for local eating.
Faced with this observation, the Herriko Haragia association was born and brought together for the first time breeders and beef processors from the Basque Country around the same ambition of relocation: allowing consumers to eat local meat, and allow breeders to make a better living from their activity!
Natural Cheeses from France
The French Natural Cheeses Association is committed to safeguarding natural French raw milk cheeses, alongside their producers and Slow Food. French sentinel cheeses: https://fromages-naturels.org/lait-cru-slow-food-producteur-sentinelles/
Safeguarding natural raw milk cheeses is a civic act.
Euskal Herria cider producers are embarking on an original cross-border PDO labeling process
Basque cider: cross-border PDO project
Named " Euskal Sagardoa / Basque Country Cider ," the cross-border Protected Designation of Origin (PDO) project was presented on January 19th in San Sebastián. A response from European authorities is expected in the coming weeks.
The submission of a request for PDO labeling of Basque cider was made by producers established on both sides of the Bidasoa, the border river of the Basque Country. The specifications have been sent to the French and Spanish Ministries of Agriculture who will validate the approaches of each country and submit the files to the European Commission. The announcement was made during a press conference organized on January 19 at the headquarters of the Basque government in San Sebastián, an autonomous Basque community in Spain comprising three provinces including Gipuzkoa.
250 producers
To establish a common set of specifications in three languages (French, Spanish, and Basque), Basque producers worked for nearly six months. They received support from the Basque Country Agglomeration Community, the National Institute of Origin and Quality (INAO), and, on the Spanish Basque side, the support of the Basque Autonomous Community and the technical assistance of the Basque Government's Hazi Foundation. A response from the European authorities is expected in the coming weeks. The number of Basque cider producers is estimated at 250, according to the Basque Country Agglomeration Community.
What if we all had the right to eat well
Bluefin tuna quota news April 10, 2024
a court decision gives hope to the small fishermen of Saint-Jean-de-Luz.
A court decision from March 2024 on the distribution of bluefin tuna fishing quotas between artisanal fishing and industrial fishing gives hope in the port of Saint-Jean-de-Luz. Small-scale fishermen believe that the current situation is unbalanced.
The distribution of bluefin tuna quotas is still debated but a decision from the Toulouse administrative court of appeal dated March 28, 2024 gives hope to “small fishermen”. According to them, this decision confirms the cancellation of a ministerial decree establishing the terms of distribution of the bluefin tuna quota granted to France in 2017. Artisanal fishing denounces the fact that the national quota is almost entirely redistributed to Mediterranean industrial fishing.
The first edition of the Fermentation Festival will take place in Ordiarp on April 20 and 21.
It promises to be rich in sharing and discoveries around various collaborations with our microscopic allies.
Market for enthusiasts, gastronomy, conferences, debates, dance and music... the idea is to learn, to better understand what nourishes us and this vast world that surrounds us, while having a good time!
Also initiate the foundations of a network of microbe fads....
We would be happy to have you among us.
Everyone is free to imagine how to share around their practice: tasting, mini-workshop, mini-conference.....or other!
The event is run by volunteers, it does not benefit from any subsidies, and the locations are free.
Xingar Feria in Bayonne 2024
Bizi Ona in Bayonne Ham Mode
History or Legend
Legend has it that an extraordinary chain of events led to the creation of Bayonne Ham. One day, during a hunt, Gaston Fébus, Count of Foix, wounded a wild boar, which escaped and was discovered by hunters a few months later, having fallen into a saltwater spring in Salies-de-Béarn. The animal was perfectly preserved!
This is how the practice of salting meat in the Adour Basin is said to have begun…
The Bizi Ona office in blue and white in Donostia
Superb day on the Concha for this Aviron Toulon match. Pintxo and Tortilla were in the spotlight.
Tasting evening in a place where there is good wine Thursday March 28, 2024.
100% Basque locavore
we
love
Tarbes Agricultural Show March 2024
Visit to our friends at Slowfood Bigorre
Preparation for a visit to Bizi Ona in Bigorre in June on the Stand of Miguel Angel Almazor producer harvesting in Huesca.
On Tuesday March 5, 2024 we were in Soule in Mauleon, it was cool at our friend Jean Philippe's house.
St Jacques Vinegar https://vinaigrerie-saint-jacques.fr/
Jean Philippe, master vinegar maker, welcomed us to his home with Maitena to tell us about his work as well as the fermentation weekend in Ordiarp in April.
Slowfood Bizi Ona celebrates its 20th anniversary+2 22 years
Quality, not quantity
The producers, chefs, and students of the Lycée de Navarre in St Jean Pied de Port spoiled us with this superb, very local day. Zorionak Bizi Ona.
For the past two years, Slowfood Bizi Ona has been a member of the Basque Country Development Council.
