On November 16 and 17, Bilbao will host the promotional initiative Taste Navarre / Nafarroa Dastatu to showcase Navarre products in the Biscayan capital through a combination of stories, music, anecdotes, and tastings.
The proposal comes from the Institute of Technologies and Infrastructures of Navarra (INTIA – Reyno Gourmet) and the Department of Rural Development, Environment, and Local Administration of the Government of Navarra. Its purpose is to promote the most recognized products by highlighting the work of those who produce them and by attempting to pass on the gastronomic legacy to new generations.
Three scenarios
The promotion will consist of various events held at three different locations: the Bilbao Centro Association headquarters, the Ercilla Hotel, and the Indautxu pedestrian street. It will begin on Friday the 16th in the morning with a pintxo workshop aimed at local hospitality professionals, led by gastronomic critic and recent National Gastronomy Award winner, Mikel Zeberio, and Navarrese chef Enrique Martínez. In this workshop, attendees will learn to prepare three types of pintxos made with some of our most emblematic products: chorizo fritters, Lodosa Piquillo Peppers stuffed with Navarra Beef béchamel; and Tudela Artichoke with Euskal Txerri veil. These creations are what will later be served at a pintxo-pote event, accompanied by a D.O. Navarra rosé wine, which is expected to include all the bars in the area.
On the same day at 7 PM, a tasting-forum-show will be held at the Hotel Ercilla, located in the center of Bilbao. The event aims to showcase Navarre products through a combination of storytelling, music, narratives, and tastings. Nearly two hundred people are expected to attend, including influencers and professionals from the hospitality, gastronomy, distribution, and media sectors, among others.
After an institutional presentation of the activity, we will taste the different tapas accompanied by their stories and origins, paired, furthermore, with different wines from the Navarra Denomination of Origin. The six bites that can be tasted and in which vegetables and seasonal products will have a significant presence are: Euskal Txerri pork jowl, Lodosa piquillo peppers, vinaigrette, their ashes, and marinated lemon; stewed thistle, cauliflower, and almonds; cooked borage, pumpkin, and confit mushrooms; cooked Tudela artichoke stuffed with Navarra veal marrow; infusion of Roncal and Idiazabal cheeses, tomato, olives, roe, and apples; grilled Navarra suckling lamb, herbs, and a tangy Ultzama yogurt sauce; and Ujué / Uxue bread, tempered and creamy chocolate with Navarra extra virgin olive oil.
Local market and street party
On Saturday the 17th, the party moves to the street with the launch, in morning and afternoon hours, of a direct sales market, information, andtasting of quality Navarran products. For this purpose, six tents will be set up on Indautxu Street, which will be decorated and themed with different ornamental, artistic, and musical motifs. Information about the Reyno Gourmet brand and quality certifications will be provided, and product tastings will be held. Additionally, there will be presentations of pintxos in the form of micro-stories and small street performances to engage with the public gathered in the area. Raffle tickets will be distributed for chances to win direct prizes, product baskets, and a getaway to Navarre, along with live music and many more surprises. In parallel, eight Navarran companies will be located in the business spaces of the Bilbao Centro Business Association, where they will sell their products to all interested visitors.
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