Gipuzkoa's cuisine has a wide variety of fresh season products, among which we can stand out those coming from the richest vegetable garden, or quality meats, cheeses, desserts, and sweets. And, of course, the best fresh fish coming from the sea.
During spring, the most usual products in the market are the young lamb, the Idiazabal cheese, the anchovy, and the mackerel. Likewise, we must also stand out vegetable delights such as the small peas or the tender small broad beans.
Already in summer, fishes like tuna, anchovies, and sardines play the main role. Moreover, delicious vegetable products such as Ibarra green chillies, peppers, tomatoes, and green beans take over to artichokes, asparaguses or Swiss chards, typical spring products.
During the autumn months, the typical sausages, the black fungus, and the birds of passage become essential. In the villages of Lazkao, Zaldibia or Amezketa, the main protagonists during this season are the mondejus or white puddings, elaborated with sheep gut, onion, and leek, as well as the excellent Beasain black puddings. On the other hand, fungus and different local mushrooms such as zizas (sooty heads), perretxikos (St George mushrooms) or gibelurdi˝as (Green Brittlegill) are always highly value. Another esteemed product in great demand during these months is game. Young pigeons and pigeons gather in many restaurants' menus.
Winter brings flavours with a great personality: Tolosa beans, appropriately served -with cabbage, black pudding, bacon, and chillies-, txangurro -spider crab- and elvers. Other characteristic products of these cold months are txakoli and cider, the two local drinks per excellence in Gipuzkoa.
The traditional natural desserts are also classics. For example, curd made of sheep milk or mamia, apples -Errezil variety- roasted or stewed; nuts -with cheese or in 'intxaursalsa'- or chestnuts, both roasted and boiled.
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