{"id":9160,"date":"2021-06-23T11:49:18","date_gmt":"2021-06-23T11:49:18","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/autumn-delights\/"},"modified":"2022-05-31T09:27:21","modified_gmt":"2022-05-31T07:27:21","slug":"autumn-delights","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/","title":{"rendered":"Autumn delights"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/\">Gastronomy<\/a> \u00a0&gt;\u00a0\u00a0 Autumn delights<\/p>\r\n<h3>\u00a0<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>More about:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<p>In October, November and December, some of <strong>nature&#8217;s<\/strong> products, <strong>whether<\/strong> they are <strong>cultivated<\/strong> or wild, reach their ideal point of <strong>ripeness<\/strong> in our territory.<\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_820237801 essb_size_s print-no\" id=\"essb_displayed_1616052906_820237801\" data-essb-postid=\"9160\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\" data-essb-instance=\"820237801\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Autumn%20delights%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fautumn-delights%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('Autumn%20delights%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fautumn-delights%2F', '820237801'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;820237801&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p>In October, November and December, some of <strong>nature&#8217;s produce<\/strong>, whether carefully cultivated or <strong>wild<\/strong>, reaches its ideal point of ripeness in our region. They reign supreme at the popular markets held during this period or in the <strong>traditional and delicatessen areas<\/strong> of the capital cities. Figs, quince, sloes, mushrooms, chestnuts&#8230; Don&#8217;t leave without tasting them, <strong>fresh<\/strong> or <strong>processed<\/strong>.<\/p>\r\n<p>In <strong>September<\/strong> the <strong>apples<\/strong> start to be picked in Araba, Bizkaia and Gipuzkoa. Local and <strong>zero kilometre<\/strong> varieties will continue to supply the local markets for weeks. The apples that are not consumed fresh will be used to make sweets, tarts and jams. And apples are also transformed during this period into <strong>cider<\/strong>, the barrels of which will be opened in <strong>January<\/strong> with the <strong>Txotx rite<\/strong>.<\/p>\r\n<h2>Sloes<\/h2>\r\n<p>In autumn, anyone who does not walk through the woods looking at the ground in search of <strong>mushrooms<\/strong> does so with their eyes up, tracking sloes. Sloes are vital for the production of the typical liqueur of the area: <strong>Patxaran<\/strong>. This is an eau-de-vie in which the right proportion of sloes have been macerated. Whether it is <strong>handmade<\/strong> or from a distillery, you will find it everywhere, with its <strong>sweet <\/strong>touch and <strong>cherry colour<\/strong>. Most people serve it on the <strong>rocks<\/strong>.<\/p>\r\n<p><img decoding=\"async\" title=\"endrinasd\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/endrinasd.jpg\" alt=\"Sloes\" width=\"970\" height=\"728\" \/><\/p>\r\n<h2>Mushrooms<\/h2>\r\n<p>The great love of <strong>mushrooms<\/strong> offers menus that usually start with chanterelles, cantharellus, blue foot, galampernas or cow&#8217;s tongues, among other mushrooms, and in which the black mushroom, the white mushroom and the pine boletus play a <strong>central role<\/strong>. Mushrooms and fungi in salads, baked, pan-fried, grilled, scrambled and in omelettes; on<strong> large plates<\/strong> or in <strong>pintxos<\/strong>; in taverns or in <strong>Michelin-starred<\/strong> temples. Enjoy them.<\/p>\r\n<h2>Dry fruits<\/h2>\r\n<p><strong>Hazelnuts and walnuts<\/strong> are in full season during these weeks. The n<strong>ative walnut<\/strong> tree produces slightly smaller and darker nuts than the walnuts that invade the general markets, but their <strong>flavour<\/strong> is more <strong>intense<\/strong>. It is not uncommon for a smooth puree made with them to accompany game dishes.<\/p>\r\n<p><img decoding=\"async\" title=\"setas-intro\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/setas-intro.png\" alt=\"Mushrooms\" width=\"970\" height=\"522\" \/> Mushrooms<\/p>\r\n<h2>Subscribe to our Newsletter<\/h2>\r\n<p>We have the best tourist quality content and we send it to your inbox every month.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Your email address is invalid\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_4\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Enter your email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"I want to subscribe\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_4 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_4 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_4 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_4 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h3>You will love it<\/h3>\r\n<p><a title=\"Enkarterri, the green heart of Bizkaia\" href=\"https:\/\/basquemagazine.com\/en\/plans\/enkarterri-the-green-heart-of-bizkaia\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Cuevas-de-Pozalaguna.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Cuevas-de-Pozalaguna.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Cuevas-de-Pozalaguna-300x137.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Cuevas-de-Pozalaguna-768x351.png 768w\" alt=\"Pozalaguna Caves\" width=\"970\" height=\"443\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/culture\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\" rel=\"tag\">Plans<\/a><\/p>\r\n<h2><a title=\"Enkarterri, the green heart of Bizkaia\" href=\"https:\/\/basquemagazine.com\/en\/plans\/enkarterri-the-green-heart-of-bizkaia\/\">Enkarterri, the green heart of Bizkaia<\/a><\/h2>\r\n<p>This is one of the most extensive and beautiful regions of Bizkaia. It extends to the west of Bilbao, articulated by the valleys of the Cadagua and the Carranza, perpendicular to each other.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/plans\/enkarterri-the-green-heart-of-bizkaia\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"125 years of the bridge that isn\u2019t\" href=\"https:\/\/basquemagazine.com\/en\/culture\/125-years-of-the-bridge-that-isnt\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Getxo_puente_1.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Getxo_puente_1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Getxo_puente_1-300x152.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Getxo_puente_1-768x388.jpg 768w\" alt=\"Bizkaia Bridge\" width=\"970\" height=\"490\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/culture\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\" rel=\"tag\">Plans<\/a><\/p>\r\n<h2><a title=\"125 years of the bridge that isn\u2019t\" href=\"https:\/\/basquemagazine.com\/en\/culture\/125-years-of-the-bridge-that-isnt\/\">125 years of the bridge that isn\u2019t<\/a><\/h2>\r\n<p>Inaugurated in 1893, it is a unique piece of architecture and engineering in the combination of two techniques: a fixed structure and a mechanical translation system.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/culture\/125-years-of-the-bridge-that-isnt\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Vitoria-Gasteiz, Best of the World Travels in National Geographic 2021\" href=\"https:\/\/basquemagazine.com\/en\/plans\/vitoria-gasteiz-best-of-the-world-travels-in-national-geographic-2021\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Virgen-Blanca_ErredelHierro.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Virgen-Blanca_ErredelHierro.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Virgen-Blanca_ErredelHierro-300x151.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Virgen-Blanca_ErredelHierro-768x386.jpg 768w\" alt=\"Virgen Blanca, Vitoria\" width=\"970\" height=\"488\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\" rel=\"tag\">Plans<\/a>, <a href=\"https:\/\/basquemagazine.com\/en\/category\/the-good-life\/\" rel=\"tag\">The Good Life<\/a><\/p>\r\n<h2><a title=\"Vitoria-Gasteiz, Best of the World Travels in National Geographic 2021\" href=\"https:\/\/basquemagazine.com\/en\/plans\/vitoria-gasteiz-best-of-the-world-travels-in-national-geographic-2021\/\">Vitoria-Gasteiz, Best of the World Travels in National Geographic 2021<\/a><\/h2>\r\n<p>For National Geographic, the Basque capital stands out for having an exciting history, as well as a cultural DNA that extends throughout the city.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/plans\/vitoria-gasteiz-best-of-the-world-travels-in-national-geographic-2021\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"In Bilbao the sandwich has three letters, EME\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/in-bilbao-the-sandwich-has-three-letters-eme\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/4lm.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/4lm.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/4lm-300x195.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/4lm-768x500.jpg 768w\" alt=\"Interior of the EME\" width=\"970\" height=\"631\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/gastronomy\/\" rel=\"tag\">Gastronomy<\/a><\/p>\r\n<h2><a title=\"In Bilbao the sandwich has three letters, EME\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/in-bilbao-the-sandwich-has-three-letters-eme\/\">In Bilbao the sandwich has three letters, EME<\/a><\/h2>\r\n<p>Since 1950 they have been making the best sandwiches, with their secret sauce, artisan bread and the freshest ingredients. A classic takeaway from the capital of Bizkaia.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/in-bilbao-the-sandwich-has-three-letters-eme\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>October, November and December see some of nature&#8217;s products reach their ideal point of ripeness.<\/p>\n","protected":false},"author":2,"featured_media":5353,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[221,174,195,197],"etiquetas_hoteles":[],"class_list":["post-9160","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-alava-en","tag-bizkaia-en","tag-gipuzkoa-en","tag-gourmet-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Autumn delights - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Autumn delights\" \/>\n<meta property=\"og:description\" content=\"October, November and December see some of nature&#039;s products reach their ideal point of ripeness.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\" \/>\n<meta property=\"og:site_name\" content=\"BasqueMagazine\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-31T07:27:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/a-la-rica-castana.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"970\" \/>\n\t<meta property=\"og:image:height\" content=\"728\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\",\"url\":\"https:\/\/basquemagazine.com\/en\/gastronomy\/autumn-delights\/\",\"name\":\"Autumn delights - 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