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\n\nOn the weekend of 19-20 November<\/strong>, free guided tours<\/strong> will be offered to the farmhouses and farms producing local produce in the Debagoeina<\/strong>. The visits will be conducted by the producers<\/strong> or managers, touring the outdoor areas as well as the indoor facilities and ending with a tasting<\/strong> of the product they offer.<\/p>\n\t\t\t\t The visits that will be offered this third weekend of November<\/strong> 2022 have been organised around 3 products: cheese, salt and chocolate<\/strong>. The first two will take place in the production farmhouses of Antzuola and O\u00f1ati<\/strong>, while the third and fourth will take place in the museums of O\u00f1ati and Gatzaga<\/strong>.<\/p>\n ‘Gastronomy and Territory’ is a project that began last summer. It will launch several proposals, starting this month, and throughout next year. The idea is, among other things, to organise visits around the foods that are created<\/strong>, produced or processed in the region and to offer visitors new options for tasting them on the menus of the region’s restaurants.<\/p>\n From the meadow to the table: herd management, cheese-making and tasting.<\/em><\/strong><\/p>\n Where<\/strong>: Amatxo cheese dairy in Antzuola. When<\/strong>: 19 November and 20 November, at 11:00. Duration<\/strong>: 2 hours. Starting point<\/strong>: Amatxo Cheese Factory. Language<\/strong>: depending on demand.<\/p>\n Journey\/adventure of the sack of cocoa: from America to O\u00f1ati by boat, train or donkey.<\/em><\/strong><\/p>\n Where<\/strong>: Txokolateixia Museum in O\u00f1ati. When<\/strong>: 19 November, 5 p.m. and 20 November, 11 a.m. Starting point<\/strong>: Chocolateixia; Duration<\/strong>: 75 min.; Language<\/strong>: on request.<\/p>\n Landscape of white gold.<\/em><\/strong><\/p>\n Where<\/strong>: Leintz Gatzaga Salt Museum. When<\/strong>: 19 November, at 12:00. Starting point<\/strong>: Salt Museum; Duration<\/strong>: 45 min.; Language<\/strong>: on request.<\/p>\n The secrets of shepherding and cheese-making in the Gomiztegi farmhouse.<\/em><\/strong><\/p>\n Where<\/strong>: Gomiztegi shepherds’ school. When<\/strong>: 20 November, 11.00 am. Starting point<\/strong>: Gomiztegi farmhouse. Duration<\/strong>: 75 min.; Language<\/strong>: on request.<\/p>\n\t\t\t\t The visits to be offered on the third weekend of November<\/strong> 2022 are organised around 3 products: cheese, salt and chocolate<\/strong>.<\/p>\n The GASTRONOMIA ETA LURRALDEA programme is managed by the Community of Debagoiena and has the collaboration of the Department of Economic Promotion, Tourism and the Rural Environment of the Provincial Council of Gipuzkoa and the Department of Tourism, Trade and Consumer Affairs of the Basque Government.<\/p>\n\t Don’t lose:<\/p>\n\t\n\t This year marks the 500th anniversary of the pilgrimage that took Ignatius of Loyola from his birthplace to Manresa on his way to Jerusalem. Pope Francis reminds us of this event by proclaiming it a Jubilee Year of the Ignatian Way.<\/p>\n \tSeguir leyendo We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\n\t\n\t\t\t![\"AIwwwwMG_9609\"](\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/11\/AIwwwwMG_9609.jpg\" "\\"AIwwwwMG_9609\\"")
\n\t\n\t\tVisits\n\t<\/h2>\n\t
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\n\t\n\t\tInscriptions\n\t<\/h2>\n\t
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\ninfoturismo@debagoiena.eus
\n943 79 64 63 (Debagoiena Tourist Office)
\nturismodebagoiena.eus<\/a><\/li>\n<\/ul>\n![\"Sanctuary](\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu.jpg\")
<\/a>\n\t\tIgnatian Land, 2022 Jubilee Year of the Way<\/a><\/h2>\n \t
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