Talo Bread
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 July 07
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2016, Item SFF2016_0707_Basque_Ostatua_Kitchen_0005
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: Iker Arranz (presenter); Igor Ozamiz Goiriena Talo, a kind of flatbread, is a traditional dish in Basque country. It is made of a mixture of corn flour and water cooked on a hot plate. Evolving from a humble, undervalued food staple, making talo is now a reason for celebrating, family get-togethers and community gastronomy festivals. Watch a demonstration of how to make traditional talo.