Pintxo Workshop: Albacore Tuna & Anchovies from Bay of Biscay
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival / Series 2: Basque: Innovation by Culture / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2016 June 29
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2016, Item SFF2016_0629_Basque_Ostatua_Kitchen_0001
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Igor Cantabrana Ugalde (presenter); Igor Ozamiz Goiriena; Gorka Mota See a cooking demonstration highlighting ingredients from the sea. The Basques have a long history of catching cod, anchovies, tuna, and more. For the Basque, food has always been more than providing sustenance, but a perfect recipe of quality in freshness and friendship. The region's cuisine sets the standard for farm-to-table and sea-to-table quality ingredients and preparation.