The Bukoi tavern in Astigarraga won the pintxo competition held yesterday, as part of the XXVI Sagar Uzta festival. The second place went to the Beti Goxo tavern, and the third to Zipotza. In addition to these three establishments, the taverns Kaizoku, Laket, Ibai Lur, and The Robin also participated in the competition.
This year, the jury was composed of two professors from the Basque Culinary Center: Gonzalo Parras, coordinator of the service area, and Carlos Collado, coordinator of the culinary area. The judges emphasized that the competition's level improves year after year and that this year it has been very high.
Leire Alkorta, manager of Sagardoaren Lurraldea, highlighted that the harvest season is a special opportunity to bring apple culture to the public, share it with citizens, and transmit it from generation to generation. "One of the main objectives of Sagar Uzta is to understand the apple as part of our town's culture, heritage, and way of life," she stated.
Alkorta added that this knowledge is transmitted through practice, such as harvesting apples, working in the press, playing kirikoketa or txalaparta, and tasting cider and must. Therefore, she emphasized the importance of children and families participating in the Sagar Uzta festival.
It is noteworthy that the Sagar Uzta event receives a very good response from the public, and activities requiring prior registration have been very well received: around 30 people are already registered for Saturday's 'Sagar-bira' mountain walk, and about 160 people will gather for Sunday's apple picking in the Sagardoetxea orchard and the Foru square.
This program is possible thanks to the collaboration between various institutions and agents: the Astigarraga City Council, cultural groups, tavern owners, farmers, local associations, sponsors, and all those who volunteer. On Saturday, the 'Sagar-bira' walk will take place around the apple trees of Santiagomendi, and on Sunday, in addition to apple picking, traditional cider-making tasks will be demonstrated, such as crushing and pressing.
On Sunday, there will also be a market and exhibitions in the square: apple exhibition and tasting, grafting demonstrations, a children's drawing workshop by the Astigarte association, and a market of products from local farms by the Zipotza and Baratz associations. There will also be an opportunity to taste ciders and must from various cider houses.
Activities will continue until November within the Udazken Zaporez program, offering must workshops and guided visits to the presses. Alkorta emphasized the importance of maintaining and strengthening these events year after year to keep apple culture alive and transmit it to new generations.
