
Spanish: 
Estamos en el pueblo gótico
de Tolosa,
en busca de comida tradicional
del País Vasco.
El Frontón es un restaurante
de alta gama que además
es sede de una enorme
cancha de pelota vasca,
el deporte más rápido
del mundo.
Pero estamos aquí para
comer una especie de alubia local.
Y hemos encontrado este
lugar muy particular
donde el amor por las alubias
lo conquista todo.

English: 
Tighter, tighter,
tighter.
Can you give me
a quick lesson please?
Just do what
they're doing.
Oh fuck!
Okay.
Please help me!
We're in the Gothic town
of Tolosa and in search
of traditional food
in the Basque nation.
The Fronton is a high end
restaurant that happens
to host an enormous
pelota vasca court,
the fastest sport
in the world.
But we are here to
eat one particular
local bean.
We've come across a
pretty particular place,
where the love for
beans conquers all.

Spanish: 
La alubia de Tolosan puede costar
hasta 14 veces más
que un kilo de alubias normales, y
queremos saber por qué.
Aquí en el Frontón, tiene
un papel protagónico.

English: 
What are these
awesome things?
What makes these beans so
special and
why is there such
a culture around them?
We're very fortunate to
have a product that's
ours, a product with a
real tradition behind it,
of such exceptional
quality.
The Tolosan bean can cost
up to 14 times the price
of your average kilo and
we wanted to see why.
Here at the Fronton,
it takes center stage.
We decided that
the bean had to be our
signature dish as
we're in Tolosa,
a town associated by
name with the product.
And I'm going to show
you how to cook them.
For each kilo of beans
we use around 4 litres
of water.
Once on the stove we
bring it to boil.
Once it's boiling we add
a bit of olive oil, and
bring it down
to low heat.
We leave it simmering for
3 or
4 hours until it's done.
We always serve the beans
with Beasain black

English: 
pudding, cabbage, cured
lard, and green chillies.
Tolosa beans produce
a cream different to
other beans.
People would eat this as
their only daily meal
for energy.
Joining us in
a tasting of
Tolosa beans were
their number one fans.
With matching medieval
style uniforms, and
an almost unhealthy love
for the Tolosan bean.
La Cofradia Alubia De
Tolosa has advocated for
the bean's place in
Basque culture for
25 years.
Irene, smell it.
Smell it.
Shit, this
smells amazing.
Very authentic.
I've tried
the black pudding.
And a bit of cabbage.
I've tried the cabbage
like you told me to and
it's delicious.
They are very tender.
Very tender.
It's delicious.
Little bonbons of yum.
Yes?
Yes.
Yes.
Yes.
I grew up eating these.
Oh definitely.

Spanish: 
Acompañándonos a probar
las alubias de Tolosa,
estaban sus principales
admiradores.
Con uniformes al estilo medieval
haciendo juego
y con un amor casi insano
por las alubias de Tolosa,
La Cofradía Alubia de Tolosa
ha defendido el
lugar de la alubia en la
cultura vasca por 25 años.

English: 
What role did
this dish play in
traditional cooking?
This is the dish
of the people.
In the villages,
in the '40s and
'50s, people at this
every day, Irene.
Every day.
Every day?
This woman has cooked so
many kilos of beans.
Kilos and kilos.
God.
I made 400 kilos
in a single year.
I'm not surprised
you're so
happy and
such nice people.
If you eat this every
week day in and day out.
What is the significance
of these outfits?
The green Txapela [hat]
represents the green of
the plant.
And the purple and
black is for the bean.
And you wear badges,
don't you?
The tradition is to
exchange the pins
between different
societies.
I think the Basques are
in love with their land
and traditions.

Spanish: 
Estoy encantada del poder
formar parte de
esta tradición y de disfrutar
de la buena compañía de
esta increíble gente.
Dejamos las calles empedradas
de Tolosa y nos dirigimos
a la cercana Ordizia.
Por más de mil
años, las personas se
han juntado en este mercado
para comprar y
vender los deliciosos productos
del campo y
ponerse al día con los chismes.
El mercado ha mandado a Leire
para que nos de un tour.
De donde vengo,

English: 
They are not as
political as they say.
Of course, some want
independence but many
others don't and normally
they are peaceful.
Pride and satisfaction.
I am delighted to be
even a small part of
this tradition.
And to be in
the good company of
these fine, fine people.
We left the cobbled
streets of Tolosa and
headed for
nearby Ordizia.
For over a thousand
years, people have
gathered in this market
town to buy and sell
delicious country produce
and catch up on gossip.
The smoked one is
the pinkish one.
The market has sent
Leire to show us around.
They sell for
about six Euros each.
We usually eat it
with sauce and
a lot of vegetables, and
some people even add
chocolate to the sauce
to darken it.
Where I come from
normally when you

English: 
see the pigeon
it's squashed.
And there's some
tire in the street.
It's usually delicious.
We're here at the market
finding out about this
culture, are you local?
Yes.
How long have you
been coming here?
To Ordizia?
Yes.
All my life.
Has it changed much?
No.
I don't think it's
changed at all.
What do you do when
you come here?
I come here
mainly to talk,
just like we're
doing now.
To chat,
to see my friends who I
haven't seen
during the week.
So you come here,
chat, have a drink, eat a
pintxo and there you go.
Just while away the time.
What you have on is
the traditional Txapela?
Yes, this is a a Txapela.
What does it represent?
It represents
the Basque country.
The Txapela is round but
you always have to put
the same bit to the back.
You don't even
need a mirror.
To the side.
You must always put
it on the same way.
Why?
That's the way it is.

Spanish: 
normalmente cuando vez
una paloma,
está aplastada bajo una
rueda en la calle.

English: 
If you want red
garlic take this one,
that one's white garlic.
For bulbs that
one's better.
17, 18.
Will you just give
me 6 of them?
This, this stuff you
can't find in the city.
You can't,
you simply cant.
You see there.
They bring around
600 kilos of
mushrooms every week.
Wow.
Will the Visqueros last
a few days in a bag?
Yes.
Give me your
smallest portion, I'm
taking them to Barcelona.
They have a spectacular
color, look at that.
I love it.
Five bucks for
a kilogram of wonderful,
wonderful bliss.
These wonderful mushrooms
weren't the only
fancy fungi the land
had offered up.
There were some rarer
delicacies awaiting us in
Vitoria-Gasteiz.
We are in a city called
Vitoria-Gasteiz,
which also happens
to be the capital.
And we are going to have
some truffle pintxos.
We headed to a small
pintxo bar to
meet head chef Josune,

Spanish: 
Ésto, estas cosas
no las puedes encontrar en
la ciudad.
No puedes, simplemente
no puedes.
5 Euros por un kilo de
estos increíbles, increíbles...
Estos maravillosos hongos
no fueron los únicos hongos
finos que la tierra
ha ofrecido.
Habían unos manjares más raros
esperando por nosotros en
Vitoria-Gasteiz.
Estamos en una ciudad llamada
Vitoria-Gasteiz,
que sucede que también es
la capital, y
y vamos a probar unos
pintxos de trufas.
Nos dirigimos a un pequeño
bar de pintxos
para encontrarnos con la chef Josune.

Spanish: 
Una joven muy trabajadora con
un pintxo que ha ganado premios.

English: 
a hard working lady with
an award winning pintxo.
How is to be a woman in
the Basque food world?
A really masculine world.
It's hard starting out.
That's all.
We came here to see your
world famous pintxo.
Mr. Prudent.
In honor of
Saint Prudencio,
patron saint of Alava.
It's got egg yolk,
bread, perrechicos cream
from a spring mushroom,
Idiazabal cheese sauce,
and finally,
we add the grated
truffle on the top.
Take that.
no.
Firmly.
Like that?
Away from you.
Yes.
Like that?
Yes, a little bit more.
A little bit more.
Come on.
I get stressed easily.
Powerful women
make me nervous!
Customers are waiting for
you.
There aren't
any customers.
On the plate,
not around it.
it's worth
more than that.

English: 
It goes on the plate.
That costs 600
Euros a kilo.
What?
600 Euros a kilo?
Yes, that's why you
need to put the truffle
on the plate.
Well.
One and another one.
I'm not surprised
you've won everything.
So delicious.
Mm.
Mm.
Shit, this is
fucking tasty.
At 3202,
stay on the right.
What do you mean?
Oh my god.
We've been driving for
what must have been
an hour or an hour and
a half.
We come through,-
Take the second
exit onto the 124.
What?
Come again.
We are traveling
to La Bastida,

Spanish: 
.
¿Qué quieres decir?
Ay Dios.
Hemos estado conduciendo por
más o
menos una hora o
una hora y media.
Y nos hemos encontrado con
¿Qué?
Viajamos a La
Bastida,
el punto más alto en

English: 
the highest point
in Spain's most
important wine region
La Rioja, famous for
the tempranillo
grape variety.
Whoa, look at that,
fancy.
I think we're in for a,
if these walls could
talk situation.
Because this place
is really old.
We have come to
meet Sancho,
one of the two
brothers running
the award-winning
Remelluri vineyard.
Don't pull it off.
Remelluri, it was
a property from monks
the earliest that, we
have is from, from 1457.
We're just in time to see
the last of the harvest?
Yeah, yeah, yeah, yeah.
Is that right?
That's right.
Could you take
us there please?
Let's run before the sun
goes down, let's do it.
Come on!
This is an amazing
vineyard.

Spanish: 
la región más importante de
los vinos en España, La Rioja.
Famosa por
la variedad de uva
tempranillo.
Oh mira eso.
Qué elegante.
Creo que hemos llegado,
es como una situación
Catuck porque este
lugar es muy antiguo.
Vinimos a conocer a
Sancho,
uno de los dos hermanos
que dirigen
la premiada
Viña Remelluri.
Era la propiedad de
unos monjes.
La fecha más temprana que
tenemos es 1457.
Llegamos justo a tiempo para
ver la última parte de la cosecha.
Sí, sí, sí, sí,
sí, sí.
¿No es verdad?
Es así.
¿Nos puedes llevar allí?
Vamos corriendo antes
de que se oculte el sol.
Hagámoslo.

English: 
It was here that the
musulmanes, Muslims come
in here, the Basques
on the other side.
The Mediterranean,
the Atlantic,
we are in a place
of conflict.
Which is always good
to to create extremes,
which are good for
the wine.
All right, we are here
in probably one of
the highest vineyards in
La Rioja Alavesa and so
we're in
the shock between
the the Mediterranean
climate that funnels up
the valley and
here the Atlantic.
All the vegetation goes
into the the grape.
Mm-hm.
We're probably the last
ones like, harvesting
a regular La Rioja.
When you have to harvest,
what kind of team do
you gather to do this?
How do they work?
Is there a machine?
Do they do-
No, no, no.
Here, here,
here, no machines.
No machines?
No, no.
Here, no machines.
We always get a team
of like 30 to 40,
like people that come
harvesting to do
it super fast.
It does have a very
serene beauty to the,
the whole ritual of
cutting the grape.

Spanish: 
Es una viña increíble
era aquí donde los
musulmanes españoles venían.
Los vascos por el otro
lado.
Cocinaban sus cebollas
y plantaban.
Estamos en un lugar de
conflicto,
lo que siempre es bueno para
crear los extremos,
.
lo que es bueno para el
vino.
Muy bien.
Estamos aquí en el que probablemente
sea uno
de los viñedos más altos de
La Rioja y entonces
estamos en el centro en medio
del clima mediterraneo
que se canaliza en el
valle y
aquí en el Atlántico.
Toda la vegetación va dentro
de la uva.
Somos probablemente los
últimos,
que cosechan.
Cuando tienes que cosechar,
¿Qué tipo de equipo
juntas para hacer esto?
¿Cómo trabajan?
¿Hay una máquina?
No, no, no.
Aquí no hay máquinas.
¿Sin máquinas?
No, no, no hay
maquinas.
Siempre juntas un equipo de
como 30 o 40
personas que vienen
a cosechar,
y lo hacen súper rápido.
Es una forma que tiene la
serena belleza
del ritual de
cortar las uvas.

Spanish: 
Si, es un racimo pequeño.
¿Puedo quedármelo?
Quédatelo. ¿Si?
Sí, es para tí.
Gracias.
Puedes hacer pasas.
Freírlas.
Este viñedo ha estado
produciendo vino usando
métodos orgánicos desde
antes de que estuviera de moda
y mientras que otros productores
traían
viñas extranjeras para cruzar
con sus propias cultivos,
Remelluri ha siempre usado
únicamente las variedades
de uvas nativas del
País Vasco.
El público pide
cosas que son producidas
en los lugares de donde son.
En el futuro,
se hará la agricultura a pequeña
escala, sostenible y
que respeta la tierra,
es la única manera en la
que puedes producir buena comida y
cuidar tu propia tierra.
Para esta parte,
hemos pedido la ayuda
de Telmo que es
el hermano mayor de Sancho
y
quien dirige
el viñedo.
Telmo ha sido descrito
como uno de los
más importantes
fabricantes de vinos en España y
es dueño de viñedos por
todo el país.
Ese roble, tiene algunos
poros.

English: 
Yeah, that's a small
bunch, yeah.
Can I keep it?
Keep it.
Yes?
Yeah, that's for you.
Thank you.
All right,
you can make raisins.
Fry them.
This vineyard has
been producing wine
using organic methods
since before it
was fashionable.
And while other producers
were bringing in foreign
vines to crossbreed for
their crop, Remelluri has
and will only ever
use the varieties of
grape native to
the Basque Country.
Public are like,
asking for
things that are produced
like, where you're from.
In the future,
to do small agriculture,
sustainable and
respectful with the soil
is the only way that you
can produce good food and
take care of your land.
For this part we have
recruited the help of
Telmo who is Sancho's
older brother, and
who actually
runs the winery.
Telmo has been
described as one of
Spain's greatest
wine makers and
owns vineyards all
across the country.
The oak is,
It's got some pores.

Spanish: 
Los poros son lo suficientemente grandes
para dejar pasar el oxígeno
y el oxígeno va a ser
catalizador de
miles de diferentes
reacciones y
ahora, vamos a ir
a
donde fermentamos el vino
blanco, ¿sabes?
Nuestro vino blanco es muy,
muy especial.
Así que ves este es
pequeño,
es una pequeña habitación
porque producimos una muy pequeña
cantidad de este vino
especial.
Tenemos nueve uvas que
conocemos,
que juntas, mostrarán,
en la mejor manera posible,
el perfil de Remelluri.
Este es nuestro enfoque.
Puedes escuchar la
fermentación.
Es como que algo
se quema,
es de ese tipo.
Sí, sí, pero
¿sabes?
Como una reacción que
puedes encontrar en la tierra.
Ten cuidado porque tienes
el jugo ahí.
Sí.
Lo hice. Lo siento.

English: 
The pores are big enough
to have oxygen through.
And oxygen is going to
be the catalyzer of
thousands of
different reactions.
And now the, we
are going to go to the,
where we ferment
the white wine.
You know,
our white wine is a very,
very special one.
So this is a tiny,
it's a tiny room because
we produce a very small
quantity of this
special wine.
The wine will have
nine grapes that we
know that together they
will show in the best way
the profile of Remelluri.
This is our,
our approach.
You can listen to
the fermentation.
This is-
It's like
something's burning.
It's that kind of-
You know?
I don't know if-
Reaction that we can
find it in Earth.
Be careful because you've
got the juice there.
Did I I did.
This looks like an enema
for colonic irrigation.

Spanish: 
Está vivo ahora.
Habiendo probado vinos,
vinos blancos de todo el mundo,
de todos lados, más o
menos, y puedo decir que
este es muy particular.
Y luego de tener
la experiencia
de conocerte y de
conocer esta tierra.
Bueno, uno puede
entender tu esfuerzo
para hacer esto.
Este lugar siempre
te mueve por dentro de cierta forma
Y las entidades vivientes
de

English: 
You'll taste
a lot of yeast.
This wine is the shit.
How much sugar
is in this one?
This still has
a lot of sugars,
it ferments very slowly.
Very fizzy.
This is alive, right now.
Having tasted wines,
white wines from around,
around everywhere,
more or
less, I can say that
this one is particular.
And now having the
experience of getting to
know you and getting to
know the land, well,
one can understand your
efforts in making this.
These places always move
you inside somehow, and
the living entities of
each wine casket just
bubbling or moving or

Spanish: 
cada barrica de vino que
burbujea o se mueve, o
descansa esperando a ser
embotellada.
Así que ahora realmente
hemos mostrado este lugar y
hemos probado un poco de vino
en proceso de fabricación.
Creo que deberíamos ir
a cenar.
¡A la cocina!
Al final de la
cosecha,
es costumbres que todos
los trabajadores sean invitados
a la enorme casa para
un festín de comida, bebida,
y hasta para cantar.
Para acompañar al clásico
vino tinto de Remelluri, los
hermanos nos han preparado
una cena de cosecha de costillas de
cerdo, budín negro, y
chorizo caliente.
Juntamos a la gente
luego del trabajo
ya sabes, para darles comida,
para que se relajen.
Pasé un día entero
inmerso en el mundo de
Remelluri, y ahora sentí
como si formara parte de
una tradición con una
calidad casi mística.
La cosecha, el festín,
y
la celebración han
probablemente sido parte
de la tradición desde que
los primeros colonos se establecieron aquí
hace miles de años
atrás.
Muy bien, muy bien,
esta bien, esta bien.
Yo también te quiero.

English: 
resting, waiting
to be bottled up.
So, now that we've been
shown this place and
tasted some wine
in the making,
I think we should go
have some dinner.
To the kitchen.
At the end of
the harvest,
it's a custom that all
the workers are invited
to the big house for
a feast of food, drink
and even a sing song.
To go with Remelluri's
classic red wine, the
brothers had prepared us
a harvest supper of pork
chops, black puddings and
sizzling chorizos.
We're bringing people
together after work,
you know, giving
them food, relaxing.
I have spent a day
immersed in the world of
Remelluri and now I felt
like I was taking part in
a tradition with an
almost mystical quality.
The harvest,
the feast, and
the celebration,
had probably taken place,
in some form, since
people first settled here
all those thousands
of years ago.
I, I, okay.
Okay.
Love you too.
I love you too.

Spanish: 
Yo también te quiero.
¿Estamos bien ahora?
Estamos bien.
¿Que es lo que masticas?
Hey, hey.
¡Para!
Estoy muy emocionada por
conocer a Martín Berasategui.
Estoy enamorada de
este plato.
No puedo hablar, mmm.

English: 
Okay.
Are we good?
Now we're good.
What are you
munching are at?
Hey, hey, stop.
Pretty excited to meet
Martin Berasategui.
So this is our latest
creation with the edible
crystal scales technique.
I have a crush on
this dish right here.
Anxton has itchy bits.
Txintxurreta has
itchy tits.
