Sagardoetxea is organising two free guided tours, booking required, of the press being restored by the Dolareak project, as part of the European Heritage Days
Carpentry students from three vocational schools are restoring the press of the Erbetegi-Etxeberri farmhouse as part of the Dolareak project, and the mayor announces at the Sagardo Forum a space in Ergobia devoted to wood, apples and cider
The txotx season in Gipuzkoa draws thousands of people every year, with its distinctive menu and the famous cry of “txotx” that marks the start of the cider tasting.
The tradition of cider in the Basque Country goes back a long way and has little to do with the cod and steak menu it now depends on. This low-alcohol drink, which was fermented for family consumption and boomed thanks to whaling, now faces new challenges
The tradition of natural cider in the ‘sagardotegis’ has become a popular pastime. Here you drink straight from the barrel, and to eat there is salt cod omelette, fried cod with green peppers and then rib steak
Philologist Endika Cuesta reviews some of the traditions of the new cider season. We learn the etymology of the names of some emblematic cider houses, their food and the details of their premises
Cider is a low-alcohol drink made from fermented apple juice.
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