“Euskadi,” “Basque Country” in the Basque language, is a small region (7,234 square kilometers, substantially smaller than either Connecticut or the island of Crete) in Spain’s northwest corner. It has its own character, language, customs and, incidentally, 15 Michelin-starred restaurants. With a bevy of world-class cooks like Martín Berasategui, Juan Mari Arzac or Pedro Subijana, it’s easy to understand why, in recent years, Euskadi has become a place of pilgrimage for people interested in extraordinary dining, whether in bucolic farmhouse restaurants in their deep-green hills or in great gastronomic emporiums. This is a region whose cooks have brilliantly rescued it from post-industrial oblivion.
This brief video provides an appealing tablet-style overview of the culinary scene in Euskadi and includes a section on the Basque Culinary Center, a full-blown gastronomic university that grants degrees in gastronomy and culinary arts. It moved to a beautiful new modern building in 2010, and is destined to be a formidable greenhouse for the rearing of great chefs, both from here and other parts of the world.
Video courtesy of Turespaña/Tourspain