Europe›Southern Europe›Basque Country
The Txoko and the Pintxo
Two Basque institutions — a members-only cooking club and a bar snack on a cocktail stick — that between them explain why a region of two million people eats the way it does.
Food of Southern Europe
Olive oil, wheat and the vine. Regional pasta shapes by the hundred, risotto and ragù, Spanish tapas and jamón ibérico, paella from the Valencian rice fields, Portuguese bacalhau, the Greek meze table.