Agriculture, livestock, fishing and gastronomy

Slow Food Movement

The Cittaslow Association promotes the enjoyment of regional products and traditional meals, with ingredients that are grown in a way that respects the environment.

The Association defends the diversity of crops and of raw materials. In keeping with the Slow Food movement, nine principles are promoted to favour food security in times of climate change:

1. Commitment to traditional agriculture with less dependence on energy and water requirements. 
The limited use of chemicals, fossil fuels and non-renewable energies favours the decrease in the emissions of greenhouse effect gases and promotes climate stability.

2. Commitment to biodiversity as this is the foundation of food security and constitutes the basis for organic, biological agriculture, as it offers alternatives to fossil fuels and to the use of chemical products. It also returns more carbon to the earth, improving its capacity to resist droughts, flooding and erosion.

3. Traditional, native crops. The agriculture the Association promotes moves away from genetically modified seeds and transgenic species, as they contribute to accelerating the climate change.

4. Limited use of water as a scarce resource. Reducing the intensive use of water in agriculture represents an essential adaptation strategy. Organic, biological agriculture does not require intensive watering and, at the same time, increases the soil's ability to retain water and improve its quality.

5. Favouring the diversity of crops and knowledge to adapt to the climate change

In general terms, the agriculture, stock breeding and fishing the Association advocates defines an agricultural, stock breeding and fishing system with the fundamental objective of obtaining top-quality food, respecting the environment and preserving the fertility of the earth and the sea, through the optimal use of natural resources, excluding the use of synthetic chemical products and aiming for sustainable agricultural, stock breeding and fishing development.

Production focuses on respect for the environment and on producing healthy food, of the maximum quality and in sufficient amounts without environmental damages. It uses nature itself as a model, extracting all the information possible from it, combined with current technical and scientific knowledge.

These principles govern the agriculture, stock breeding and fishing in the Association, obtaining maximum quality products that allow excellent gastronomic events to be created.

Rice fields in Pals
Vineyards in Begues
Lekeitio fishing port
Black truffle typical of Rubielos de Mora
Rock fish in Begur
Rabbit and snails, typical of Morella
Balmaseda, a refuge for putxeras (traditional dish made using haricot beans)

Typical gastronomy and quality produce

As an example, the most traditional ingredient in Begur is, without a doubt, rock fish, which has its habitat along the rocky Begur coastline. It is considered to be one of the tastiest and best-quality fish on the market.

Fish is also characteristic in Lekeitio. In the Bay of Biscay and thanks to its proximity to the sea, in Lekeitio, fresh fish and preserved products are frequently found in the classical recipes, a characteristic typical of this land. Tasty fish dishes are an essential, such as cuttlefish in sauce, or recipes using meat and vegetables which are very popular in this town.

The typical dishes in Morella are based on top-quality fresh produce and reflect the history of the territory. Delicious casseroles are prepared using hearty stocks and stews with a marked shepherding tradition, that transmit the flavours of yesteryear, and help people cope with the harsh winter so characteristic of the place.

Mungía is known for its haricot beans, a very traditional produce in the Basque Country, which have been cultivated in farms for over 300 years. They are grown in small vegetable gardens near the farmhouses and are characterised by using growing techniques that are highly respectful to the environment.

​The rice casserole made using rice from Pals is the most traditional, deeply-rooted dish in our land that you can try out in the town restaurants, particularly during the “Pals and its Rice Cuisine” campaign.

The typical, traditional gastronomy found in Rubielos de Mora is linked to the produce from the land (cereals, legumes, vegetables, fruit, etc.) and to the breeding of animals (domestic poultry, lamb, small wild game, pork, etc.).

Several local wineries in Begues offer an extensive list of top-quality wines and cavas.

The town of Balmaseda is not only known for its unbeatable town festivals but also for its traditional food. We are referring to the Putxera. Its roots can be found in the 19th century, when the engine drivers on the Bilbo-La Robla (León) railway line cooked a delicious stew based on haricot beans, bacon, chorizo and black pudding over the heat of the coal used in the machines.