{"id":17602,"date":"2012-03-16T00:00:00","date_gmt":"2012-03-15T22:00:00","guid":{"rendered":"http:\/\/www.sagardoarenlurraldea.eus\/blog\/euskadi-apetece-tempo-de-sidra\/"},"modified":"2012-03-16T00:00:00","modified_gmt":"2012-03-15T22:00:00","slug":"euskadi-apetece-tempo-de-sidra","status":"publish","type":"post","link":"https:\/\/sagardoarenlurraldea.eus\/es\/blog\/euskadi-apetece-tempo-de-sidra\/","title":{"rendered":"EUSKADI APETECE: Tempo de sidra."},"content":{"rendered":"<p>Hasta el 30 de abril sigue vigente la temporada vasca de <strong>sidra natural<\/strong>. Una singular liturgia gastron\u00f3mica que deber\u00eda prescribirse contra la timidez y el apocamiento vital. Su origen se remonta a las visitas que giraban due\u00f1os de bares y embotelladores para catar la cosecha del a\u00f1o. La cata se acompa\u00f1aba con los alimentos de que dispon\u00eda el caser\u00edo, los que hoy componen el t\u00edpico <strong>men\u00fa de sidrer\u00eda<\/strong>: tortilla de bacalao, bacalao frito con pimientos, chulet\u00f3n, y queso con nueces (el membrillo, a veces).<\/p>\n<p>Solo a turistas despistados se le ocurrir\u00eda acudir a una <em>sagardotegi<\/em> (sidrer\u00eda) sin compa\u00f1\u00eda. Una localidad para imbuirse de este ep\u00edtome de lo gregario es <strong>Astigarraga<\/strong> (Gipuzkoa). <strong>Zapiain<\/strong> (943 33 00 33, abre de lunes a viernes, de 20.00 a 23.30) mantiene la tradici\u00f3n de comer de pie en mesas corridas y servidas las viandas en fuentes colectivas. A la hora de beber se acude en grupo y vaso en ristre a la sala de <em>kupelas<\/em> (barricas). Un empleado retira entonces el <em>txotx<\/em> (espita) y mana el chorrito del que se van nutriendo sucesivamente la alineada clientela sin dejar que se desperdicie una sola gota. Mientras que en enero la sidra tiene mucha acidez, por estas fechas gana en dulzores. Al lado est\u00e1 el <strong><a href=\"http:\/\/www.sagardoetxea.com\">Museo de la Sidra Vasca<\/a><\/strong> (www.sagardoetxea.com; 4 euros; lunes cerrado).<\/p>\n<p><strong>Fuente<\/strong>: <a href=\"https:\/\/elviajero.elpais.com\/\">www.elviajero.elpais.com<\/a><\/p>\n<p><strong>Ver noticia completa<\/strong>: \u00ab<a href=\"http:\/\/elviajero.elpais.com\/articulo\/viajes\/Amor\/vasco\/primera\/vista\/elpviavia\/20120316elpviavje_1\/Tes\">Amor vasco a primera vista<\/a>\u00ab.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hasta el 30 de abril sigue vigente la temporada vasca de sidra natural. Una singular liturgia gastron\u00f3mica que deber\u00eda prescribirse contra la timidez y el apocamiento vital. Su origen se [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[248,254],"tags":[420,1377,1635,1807,1960],"class_list":["post-17602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kultura","category-sidra","tag-astigarraga","tag-origen","tag-sagardoetxea","tag-temporada-del-txotx","tag-zapiain-sagardotegia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>EUSKADI APETECE: Tempo de sidra. - Sagardoaren Lurraldea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sagardoarenlurraldea.eus\/es\/blog\/euskadi-apetece-tempo-de-sidra\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EUSKADI APETECE: Tempo de sidra. - Sagardoaren Lurraldea\" \/>\n<meta property=\"og:description\" content=\"Hasta el 30 de abril sigue vigente la temporada vasca de sidra natural. 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