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Diario Euskadi

Gastronomic contests heat up festive atmosphere in Álava

Gastronomic societies in Álava organize competitions for 'bacalao a la vizcaína', scrambled perretxikos, and Rioja Alavesa wine, distributing 500 portions of txistorra.

Generic image of a culinary competition with typical dishes, setting the mood for Álava festivities.
IA

Generic image of a culinary competition with typical dishes, setting the mood for Álava festivities.

Gastronomic societies in Álava are setting the festive mood for the upcoming celebrations by organizing competitions for 'bacalao a la vizcaína', scrambled perretxikos, and Rioja Alavesa wine, complemented by the distribution of 500 portions of txistorra to the public.

The gastronomic societies of Álava are actively preparing for the region's upcoming festivities, fostering a vibrant and engaging atmosphere. These organizations play a crucial role in promoting the local culinary heritage.
Among the scheduled events are cooking competitions for 'bacalao a la vizcaína' (cod in Biscayan sauce) and scrambled perretxikos (St. George's mushrooms), both iconic dishes of Basque cuisine. Additionally, a contest dedicated to Rioja Alavesa wine highlights the quality of the region's viticultural production.
To further enhance the festive spirit, 500 servings of txistorra (a type of Basque sausage) have been distributed among attendees, offering a popular tasting experience that reinforces the traditional and communal essence of these pre-festival gatherings.

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