Launch of the new 2025/2026 membership campaign
Remove Slow 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 firm cheese refined with passion, the crunch of a sourdough bread shaped with love, the freshness of a wild fish caught off our ribs, the bewitching scent of a pepper of dried aoplia in the sun, the softness of black bee honey Erle Beltza, 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
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 a simple overview of their terroir: an immersion in a culture where taste, sharing and authenticity are kings. A huge thank you for your warm welcome, your contagious passion and these moments of conviviality that will remain engraved 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!
Neapolitan meal in Espelette on Saturday April 12, 2025.
Who visits the Campania for the first time remains surprised by its architectural and landscape beauties ...
But it is also the flavors of its excellent cuisine that remain engraved in the memory and the heart of
each tourist! In fact, Neapolitan cuisine is an explosion of authentic tastes and flavors which has
its roots in the old traditions, transmitted from generation to generation. It is a set
of simple but incredibly good dishes, prepared with few natural ingredients and km 0. These are not
only main starters and dishes, but also drinks like the famous Falanghina
and Aglianico wines and the delicious Limoncello, a liqueur made with the bark of Sorrente lemons.
From Sorrento to Espelette with Antonino and Line
Past events
Brousailles "
Sasi Ardi Tuesday 11/03/25 Kaliko in Bidart
An ancestral race to rediscover! The Sasi Ardi ("Muttur Gorri"), a long forgotten Basque sheep, finds its place thanks to a handful of enthusiasts. Come and discover its history, its role in the ecosystem and its importance in the local tradition.
🏆du heritage for animal agrobiodiversity (2017) Arche of Slow Food taste. 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, by Michel Goicoechea himself, is one of the most beautiful encounters. This will be our launch of resumption of our activities. This will be followed by a meal at the Menta farm inn in Aldudes. To finish this day we met with Michel Tambourin in Baigorry (Maison Enautenea) for a visit to the farm and a tasting of Ardi Gasna https://www.helloasso.com/associations/bizi-ona-slow-food-pays -basque/events/discovery-of-banka-trout
Saturday September 7, discovering the Baigorry valley
Visit to the Komeiteko Borda farm
Saturday June 8 visit and meal with Arantxa
The Komeiteko Borda farm produces redhead Manech sheep , ducks and Mane x . 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 KLI MA
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
Agriculture in the Basque Country
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 analyzes divided into 5 themes, to explore across
the 11 zones that make up the Basque Country.
Transhumance UNESCO intangible world cultural heritage
After three years of absence, the Licq-Athérey Transhumance Festival 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 sector was born in the heart of the Basque Country in 2009 through consultation between two independent millers and a group of farmers from the Basque Country, around the reintroduction of bread wheat to the Basque Country. Millers express their desire to diversify their supplies, to expand their range with flour produced in a short circuit, anchored in the territory.
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 the completion of an in-depth inventory 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 Fromages Naturels de France 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
Called “ Euskal Sagardoa / Cider from the Basque Country ”, the cross-border protected designation of origin (PDO) project was presented on January 19 in San Sebastian. The 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 common specifications in three languages (French, Spanish, Basque), Basque producers worked for almost six months. They received support from the Basque Country Urban Community as well as support from the National Institute of Origin and Quality (INAO) and, on the Spanish Basque side, support from the Autonomous Community of Euskadi as well as the support of technicians from the Hazi Foundation of the Basque Government. A response from European authorities is expected in the coming weeks. The number of Basque cider producers is estimated at 250 according to the Basque Country 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
According to legend, an extraordinary chain of circumstances is at the origin of Bayonne Ham.
One day during a hunt, Gaston Fébus, Count of Foix, injured a wild boar which fled and was discovered by hunters, a few months later, having fallen into a salt water spring in Salies de Béarn. The animal was in perfect condition! This is how salting was born in the Adour Basin…
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 for this superb, very local day. Zorionak Bizi Ona.
For 2 years Slowfood Bizi Ona has been a Member of the Basque Country Development Council .
