Categoría "Una pizca de…"

The simplicity of an apple

A great metamorphosis lies behind the white velvet of this apple. The peculiar resemblance of culture and cultivation is expressed through the art of fermentation. The transformation of food through a fermentative process withholds a world of possibilities to modify the aromatic expression and texture potential of food.

In Mugaritz we explore different fermentation techniques, each has a particular ceremony and the results vary greatly from one to another. Perhaps the only element they all share is the main concept behind them. The detachment of the mold from the food which it usually ferments.

Terciopelo de Manzana from Mugaritz on Vimeo.

We use the bacteria Rhizopus oligosporus, which is traditionally used in Indonesia to ferment soy beans and make Tempeh, together with an emblematic ingredient of Basque culture: apples. After a 36 hour process, the mold transforms the whole structure of the apple using its natural sugar content and acidity to develop more complex aromas like those of flowers and tropical fruits. Furthermore, a white, velvety, hairy looking texture spawns from the fermenting apple and continues to grow until the whole process is finished.

The result is a rather strange looking apple which defies some and lures in the more adventurous. This new dish reminds us a lot of our “Edible Stones” because despite the first visual impression, which immediately leaves you taken aback, its inside is a surprisingly easy-to-eat mouthful. The familiarity of its flavors convinces even the most skeptical among us because its secret lies in its simplicity.

As a new dish, our fermented apple was presented in the 2013 edition of San Sebastian Gastronomika congress, however, fermentation has been present in many different civilizations over the course of history. Every one of them has handed down a legacy of culture which should be cultivated and passed along. We hope this new idea is not only a delight for the senses, but also inspiration for whoever might be looking for it.


Mugaritz witnesses the txakoli grape harvest

- - Cocina, Sala, Una pizca de...

Fresh and lightly acidic, txakoli has its own particular ritual for both serving and drinking. The distinctive taste of txakoli can be put down to the coastal climate in which these grapes flourish.

The grape harvest begins in autumn and this year we decided to make a trip to see this process firsthand in the winery of Txomin Etxaniz (Getaria). We hoped to discover what makes this local wine so special, and to see how this fruity white wine is made.

The influence of the Atlantic on the fresh, green vines is immediately evident. Two native varieties of grape Hondarribi Zuri and Hondarribi Beltza, grow in this region, the former makes up 95% the harvest and the latter the remaining part.


The way of pruning, which ideally takes place in winter, also contributes to the uniqueness of this wine. The resulting high vine ensures a distance between the grapes and the wet ground. The location of the vineyards on the side of the hill facing the sun, a very typical Basque landscape, is another influential factor in the composition of this characteristic wine.

We asked Nico Boise, sommelier from Mugaritz, for his opinion on the virtues of this wine. He states that the combination of traditional techniques and new technology have led to an improvement in the wine making process and the performance of the grape. What makes one txakoli different from another? The hand which makes it, the climate of each territory and the addition of new varieties of grapes.

It has been enjoyed by many generations on these shores and now is becoming increasingly popular beyond them.

The best moments of 2012-2013 season of Mugaritz

A collection of sensations, stories, locations and friends. We want to share shots of the places we have travelled to. From Berlin to Sydney making stops in many cities of the world. A glimpse of Tokyo Taste and Mesamerica, always explosive and surprising gatherings. From London, where we presented our book “A Natural Science of Cooking”, to Madrid and Barcelona where NFS and ONFAN were presented. The participation of Mugaritz BSO at the Berlinale Fim Festival, shots of the tastings for the 2013 menu and as always, creativity, friendship, accomplices and collaborators…
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Emilio, the last remaining coalman

- - Una pizca de...

Making charcoal was never an easy profession. Nowadays it is a job that is on the verge of extinction; but is one which we hope will rise from the ashes, if only to praise the toughness and dedication men showed while honing their craft. Hard days and even harder duties which began with a search for wood in the hills; later on, in the areas surrounding their homes, the burning process used to take place, trading time and fire for comfort in the kitchen or a bathroom. Read More

La Fura dels Baus coaches Mugaritz

Our latest collaboration with La Fura dels Baus is still fresh in our memories. We want to share this experience because no one is better at making us learn through laughter than this experimental theatre company with whom we have already shared more than one gastronomic adventure (“Titus Andronicus”, 2010 and “Macaron de Caza”, 2012).

Our everyday work generates benign tensions which can be transformed into positive collective experiences. In order to do this, we had to submit ourselves to the will of this catalan group and work very hard to improve our understanding of ourselves and others. The title we chose for this project is “Work in Progress”, precisely because what matters most is not the end result, but the road we travel to get there.

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