iNews | ibarmia.com THE TASTE OF SPAIN THE TASTE OF SPAIN The international clients comment that Basque machine tool manufacturers have always been known for our welcoming and friendly approach to the customers. This has always been part of the iBarMia culture, where customers, with face and eyes –not just a machine serial number- become often, friends. We try to apply that approach at the extension of our installations that are our stands during the sector’s main tradeshows, where we spoil our visitors with a fine selection of the products of our land: the best ham in the world, rioja red wine, the txakoli of neighbouring getaria. 01 Queso de Idiazabal. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked. 01 02 The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavour, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. 02 Txakoli Txomin Etxaniz -yellow-green colour - Fruity aroma -11º -Slightly acidic and carbonated in the mouth - Persistent - Drink it cold at 6-8º - Good to drink with starters, fish and seafood. - Recommended with salted anchovies and tuna in oil. Izadi crianza 2006 Izadi Crianza Bodega: Izadi of Grupo Artevino D.O./ Zone: DOCa Rioja, Rioja Alavesa- Villabuena de Alava country: Spain- España Type of wine: Tinto con crianza- Red with aging in barrel alcohol (vol): 13.5% Varietals: Tempranillo 100% color: Ruby Purple nose: Licorice, vanilla, berries, tobacco and leather Mouth: Licorice, prunes, tobacco, some red berry taste. Easy to drink, it’s a modern and medium-bodied well-balanced and elegant, with a long persistence on the tongue. Elaboration: Aged 14 months in American oak barrel Recommended with meat dishes and served at 16-18 degrees C (60.8-64.4 degrees F) 04 03 04 05 jamón Ibérico Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain. It is at least 75% black Iberian pig, also called pata negra (literally, black leg). According to Spain’s Denominación de Origen rules on food products, the jamón ibérico may be made from crossbred pigs as long as they are at least 75% ibérico. 03 San Miguel The most tasted spanish beer in the world. 05 GILDA THE STAR OF THIS yEAR’S EDITIOn IS GILDA, THE PInTxO (TAPA) OF SAn SEBASTIAn PAR ExCELLEnCE. Gilda is a simple pintxo that resists the pass of time and increases its popularity day by day. Its origin goes back to 1942 and owes its name to the homonymous film from the 40s where Rita Hayworth gives that famous slap to Glenn Ford. Gilda, same as Rita in the scene with the glove while singing “put the blame on Mame”, is salty and spicy. #01 | P. 15 PALILLO GUInDILLA AnCHOA ACEITUnA
