The ‘pintxo’ is a quintessentially San Sebastian culinary concept. Designed to be eaten in no more than two or three mouthfuls, an authentic pintxo must be made fresh, from scratch, in-house, and every bar should have its own signature pintxo. Pintxos should be eaten as you go from bar to bar having a drink in each, a cherished tradition known locally as “poteo”. These are some of the guidelines included in the decalogue drawn up recently by the San Sebastian Pintxo Institute in an effort to raise the profile and give the internationally renowned local miniature cuisine the recognition it justly deserves.
The initiative was presented at a ceremony in San Sebastian’s Miramar Palace on February 26. Tour Magazine were actively involved in the launch, and in producing and editing audio-visual and other material.
Several other professionals from the sector collaborated with TM on the project, including José Ramón Elizondo from Bar Aloña-Berri, Luís Mokoroa from the Basque Gastronomy Guild, Japanese and American food writers and experts on Basque cuisine Yune Yamaguchi and Gabriella Ranelli, Amaiur Martínez from Bar Ganbara, and Tibur Eskisabel from Bar Tiburcio.
Tour Magazine’s Gipuzkoa team produced a series of videos, photo shoots, and articles for the project’s website: www.donostiadepintxos.eus.
