{"id":8663,"date":"2021-06-22T08:49:38","date_gmt":"2021-06-22T08:49:38","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/neruas-delicious-txakinarto-corn-bread\/"},"modified":"2022-05-31T09:30:18","modified_gmt":"2022-05-31T07:30:18","slug":"neruas-delicious-txakinarto-corn-bread","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/neruas-delicious-txakinarto-corn-bread\/","title":{"rendered":"Nerua’s delicious txakinarto corn bread"},"content":{"rendered":"\r\n

Inicio<\/a> \u00a0>\u00a0\u00a0 Gastronomy<\/a> \u00a0>\u00a0\u00a0 Nerua\u2019s delicious txakinarto corn bread<\/p>\r\n

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At Nerua<\/strong> we work to recover products that are no longer in use. We try to prevent them from disappearing. This is the case of txakinarto corn<\/strong>. A variety that was brought from America<\/strong> and that in the Basque Country is grown in the area of Mungia<\/strong>, where one of the few remaining mills in our area and in the Txorierri valley<\/strong> is still active. By Josean Alija.<\/p>\r\n