Touring isn’t only about the scenery: sampling traditional foods is an obligation. From Sare in the northern Basque Country we savoured Gâteau Basque | Pastel Vasco | Etxeko Biskotxa, a traditional pie-like cake made of a buttery, shortcrust pastry typically filled with cherry jam (📷1) or vanilla cream. In southern Basque Country we sampled Tarta de Queso | Gazta Tarta, the crustless, creamy & caramelized or “burnt” cheesecake originating from San Sebastian but now widely available (📷2); we acquired ours in Zumaia. In the Asturian mountain village of Asiegu we shared a meal of delicious chorizo sausages, corn fritters served with strong Cabrales blue cheese & apple jelly (📷3), & tender roast 🐐 kid. Our host poured small amounts (a culín) of the almost flat local sidra | cider from a height over a special bucket (📷4); doing so releases tiny bubbles, the temporary fizz imparting texture & flavour that—for our part in the performance—should be consumed within seconds before it reverts!

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