Food is an important element of Basque life. In the Ostatua Kitchen tent at the Smithsonian’s 2016 Folklife Festival, chefs from two Basque culinary schools (Escuela Superior de Hostelería de Artxanda and Escuela Superior de Hostelería de Gamarra) will showcase regional cooking and drinks with cooking demonstrations and workshops. In the baserria (the farmstead), cheesemakers will share the art of producing the Basque’s unique cheese, and visitors will learn how people from a villager in Alava process salt from natural springs, using traditional methods to produce environmentally sustainable gourmet salt.
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