On his final stop in the Basque Country, Neven visits the Ordizia food market to get a taste for the local food culture. He calls in on a traditional Basque cider house which produces eleven different ciders and serves surprisingly huge steaks. Neven also meets local cheese maker Eneko Goiburu and learns the traditional cheese making techniques that have been passed down generations of the Goiburu family. Neven's own recipes in this programme include: Chestnut and wild mushroom soup with cider, and Crozier Blue sheep's cheese, red onion and rosemary focaccia.
Episode Duration: 24 minutes and 35 seconds
Episode Number: 107
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|Fri, Nov 27||12:00 P.M.||Neven's Spanish Food Trails|
|Fri, Nov 27||4:00 P.M.||Neven's Spanish Food Trails|
|Sat, Nov 28||3:00 A.M.||Neven's Spanish Food Trails|
|Sun, Nov 29||12:30 A.M.||Neven's Spanish Food Trails|
|Sun, Nov 29||1:00 A.M.||Neven's Spanish Food Trails|
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