GASTRONOMY
Like many other places in the Basque Country, Carranza is famous because of its traditions, agriculture and especially its cattle industry. These are sources of prime materials that make our cuisine one of the most respected not only in Spain, but also in Europe.
From the vegetable gardens of our country houses we highlight the fresh beans, lettuces, tomatoes and peppers, while from our fruit trees we have apples and pears, walnuts, hazelnuts and chestnuts.
On the other hand, our cattle breeders provide with the best free range sheeps and the famous Idiazabal cheese, made only with the milk of a specific variety of sheep. We continue with the cow and its milk, which constitute the basis of the economy of the Valley. Finally we end with the pig and the delicious “chorizo”, blood sausages and bacon, always seasoned with our typical “choricero” pepper flesh.
Will you leave without trying everything??
ARTISANS OF FOOD
BUTCHERS
In the pig-slaughtering season (Txarribodas in Basque), people living in the traditional country-houses had to find a way in order to preserve the meat during the whole year. Many new recipes came out of this necessity. For example, marinating the meat with “choricero” pepper flesh came from those traditions.
PASTRY-MAKING
The first inhabitants of Carranza cultivated cereals, a mainstay in the diet. Of them, the bread was born, essential in any menu. Today, que have tasty pastries, delicious cakes and irresistible cookies to take with the coffee.
DAIRY PRODUCTS
Livestock is our way of life , and milk the basis of our economy. Cow and sheep milk is used to make cheese, junket and yogurt, as well as to obtain cream and butter, essential in every breakfast..
TXAKOLI
Made in the Basque Country for centuries, the Txakoli is among the most respected wines. Indispensable as an accompaniment in the typical meals.
