Basque cuisine(Pais Vasco), includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider. While basquaise denotes Basque cuisine that includes tomatoes and sweet or hot red peppers.
No big surprise, Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The Coastal cuisine is dominated by seafood, and inland cuisine by fresh and cured meats, as well as fresh vegetables and legumes, and freshwater fish and salt cod.
Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina.
Also no big surprise, given the close proximity to neighboring Spain's olive orchards, olive oil is more commonly used than vegetable oil in Basque cooking.
Pending publication February 2018 ISBN 978-0-934523-52-3- Ebook