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The stew, protagonist of the gastronomy of the Baztan Valley

The Pyrenees, with shady beech and lush pastures, is the perfect habitat for the semi-freedom life of the calf of Navarra

The valley that draws the Baztan River is one of the ones that keeps its personality and customs more alive.In this valley the calves of Navarra are reared, fed with breast milk until six months.With their delicious meat the busti is made, one of the most humble dishes of the Baztanese cuisine: a piece of dry bread dipped in a stew that is cooked slowly with veal, garlic, carrot and onion.

A legacy of oaks and beech trees

The proposed route starts in Bertiz-Arana (from Pamplona on the N-121), gateway to the Senorio de Bertiz Natural Park with 2,052 hectares of beech and oak trees and which has become one of the most beautiful reserves of these latitudes.Together with Bertiz's cedar, a centenary specimen 31 meters high, there is a sculpture park, a beautiful botanical garden and a viewpoint over the waters of the Bidasoa river.the most active, it is necessary to cross the natural park through seven signalized itineraries, including the one that ascends to the summit of Aizkolegi, the highest part of the protected area, or deviate by the NA-2540 to enjoy the magnificent panoramic views over the valley from the Baztan viewpoint.

Senorial airways

On the N-121-B, close to the riverbed of the Baztan river, you will reach Irurita.On the right side of the road The Jauregia Palace, built in the 15th century, offers guided tours and houses an interesting collection of contemporary paintings.The road continues in the direction of Elizondo, the regional and administrative capital of the valley and the center of the activities organized around the Conference Gastronomicas de la Venera de Baztan.On the other side of the channel, the Jorge Oteiza Ethnographic Museum opens its doors-next to the river there is a sculpture of the artist, considered one of the most influential of Spanish art of the twentieth century-, whose interior is exhibited from and l Menhir de Soalar until an interesting pictorial collection of Javier Ciga.And in July the Baztandarren Biltzarra takes place, a massive popular festival in exaltation of the brotherhood of the towns of the valley.

Along the same road, You can reach Arizkun, a town with senorial buildings such as the Iturraldea house, the convent and the Goyeneche palace.In the Bozate neighborhood, the Xabier Santxotena Park-Museum opens, a sculpture museum in homage to the inhabitants of the forest.&iquest ; The gastronomic touch? The cheese made with raw milk from Latxa sheep.The Day of the Shepherd (Artzai Eguna) is held every August 15 in Amaiur-Maia, the next stop, with sheep quality contest, shepherd dogs and cheese skills In addition, the mill opens its doors to offer cheese from the region and show the old machinery in action.

And as a point and end to the route, a touch of mystery: the port of Otsondo precedes the descent towards Zugarramurdi and Urdazubi-Urdax, in a border area called Xareta, the region of the witches.Alli you can visit the caves and the Museum of Witchcraft and the caves of Ikaburu, just outside Urdax.

Baztan Veal Days

On the occasion of the successful National Poultry Competition of Elizondo Pirenaico Cattle, Baztan launched in 2011 some gastronomic days around the Baztanese veal.The program includes gastronomic conferences and includes a route of pintxos, broths and beef bustis between hotel establishments in the valley.The prize for the best cook, its weight in kilos of Navarre beef.

This is how it is made

Red, tender and juicy, this is the veal of Navarra, the main ingredient of this dish so tasty and simple.First of all, the veal (preferably black pudding) is cut into pieces and seasoned with salt.The meat is browned in a casserole with olive oil over a high heat and set aside.the onion and garlic are peeled and chopped, and they are fried in olive oil for five minutes, then cut sliced ​​carrots and previously browned meat are added, all covered with a mixture of water and red wine.sugar and tomato sauce and keep it on low heat for 90 minutes.It is important to check the seasoning point and add a pinch of cinnamon before serving.This stew is a good base to prepare the busti, a typical snack from the area of Baztan consisting of slices of dry bread dipped in the stew.This dish is rich in proteins of high biological value, coming from beef, and in minerals such as iron, zinc and phosphorus.When adding onion, tomato sauce and carrot to Stew, vitamins such as A, niacin and vitamin B6 are also provided (covering 45%, 83% and 42% of the recommended daily intakes for an adult, respectively).Source: Spanish Nutrition Foundation

Source: Repsol Guide

What you need to know

A must see

Discover how it was once lived in the Navarrese western Pyrenees through the collection from the Jorge Oteiza ethnographic museum/Javier Ciga Collection.

Surprise

If you are interested in spells and enchantments, visit Xareta, better known as the region of the witches, between Urdazubi and Urdax.

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