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Home > Art, Film & Photography > Gastronomie Basque: Ossau-Iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage D'Idiazabal, Patxaran, Pintxo, Piment D'Ibarra, Cuisine En Miniature, Txoko, Txistorra
Gastronomie Basque: Ossau-Iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage D'Idiazabal, Patxaran, Pintxo, Piment D'Ibarra, Cuisine En Miniature, Txoko, Txistorra

Gastronomie Basque: Ossau-Iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage D'Idiazabal, Patxaran, Pintxo, Piment D'Ibarra, Cuisine En Miniature, Txoko, Txistorra


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About the Book

Ce contenu est une compilation d'articles de l'encyclopedie libre Wikipedia. Pages: 34. Non illustre. Chapitres: Ossau-iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage d'Idiazabal, Patxaran, Pintxo, Piment d'Ibarra, Cuisine en miniature, Txoko, Txistorra, Bacalao al ajoarriero, Talo, Karlos Arguinano, Pimiento del piquillo, Txikiteo, Agneau en chilindron, Leche frita, Marmitako, Ardi-gasna, Piperade, Cazuela, Goxua, Gilda, Kokotxa, Bacalao a la biscaina, Angulas a la bilbaina, Izarra, Etorki, Sauce aux noix, Sukalki. Extrait: L'ossau-iraty est un fromage francais. C'est un fromage au lait de brebis a pate pressee non cuite et il beneficie d'une appellation d'origine controlee depuis 1980 et d'une reconnaissance europeenne en AOP. Originaire du Pays basque et du Bearn, il est produit sur un terroir bien delimite, au sein du departement des Pyrenees-Atlantiques et d'une petite partie du departement des Hautes-Pyrenees. Son nom vient du pic du Midi d'Ossau qui surplombe la vallee d'Ossau et tout le Bearn, et de la foret d'Iraty, qui est la plus grande hetraie d'Europe, a cheval sur les montagnes basques, francaise et espagnole. Pastourelle au siecle, peinture de Bouguereau.Le fromage d'ossau-iraty trouve son origine dans les traditions pastorales et fromageres du Pays basque et du Bearn. Les premieres traces d'elevage dans les Pyrenees occidentales datent du Neolithique (vestiges de sepultures et d'outils de bergers datant de 7000 ans en vallee d'Ossau). A cette epoque la transhumance etait deja pratiquee. L'elevage etait l'activite primordiale, puisque ce sont les Romains qui apportent dans la region la pratique de l'agriculture: defrichage et culture des cerales. Depuis, il n'a cesse de garder un grand role economique et social dans les vallees de cette region. L'ecrivain romain de langue latine Martial, mentionne des fromages pyreneens sur le marche de Toulouse. Au Moyen Age, les deplacements...


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Product Details
  • ISBN-13: 9781159542016
  • Publisher: Books LLC, Wiki Series
  • Publisher Imprint: Books LLC, Wiki Series
  • Height: 246 mm
  • No of Pages: 36
  • Spine Width: 2 mm
  • Weight: 82 gr
  • ISBN-10: 1159542015
  • Publisher Date: 12 Oct 2012
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Sub Title: Ossau-Iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage D'Idiazabal, Patxaran, Pintxo, Piment D'Ibarra, Cuisine En Miniature, Txoko, Txistorra
  • Width: 189 mm


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Gastronomie Basque: Ossau-Iraty, Sagardotegi, Civelle, Jambon de Bayonne, Fromage D'Idiazabal, Patxaran, Pintxo, Piment D'Ibarra, Cuisine En Miniature, Txoko, Txistorra

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