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24 May 2019
The Basque Culinary Center and the HAZI Foundation (Basque Government Foundation for rural, coastal and food development) today held the 8th Pintxos Contest, in which 104 students from the first year of the Degree in Gastronomy and Culinary Arts at the Basque Culinary Center have participated. This year, the contest has given special importance to the sustainability of the recipes, which have used products with Eusko Label quality label.
Divided into eight teams, the students have competed in the preparation of a savoury pintxo, a sweet pintxo and one made with eggs, producing a total of 20 of each appetiser so that those attending the meeting could taste them. In addition, there has been a prize for the best stand, also designed by the students themselves.
The jury assessed the presentation, execution, taste, stand decoration, customer service, teamwork, cleanliness, sustainability and even the technical data sheet of the pintxo. The contest was presented by Alex Beitia, academic director of the Basque Culinary Center and Peli Manterola, Director of Quality and Food Industries with the Basque Government.