Buenos Aires, Argentina. With the beginning of the month of October, “Txapela KM 0,” is born. A project based on the concept of kilometer zero products consisting of a “gastronomic meeting,” where the Basque-Argentine cook Itziar Aguirre will visit, virtually, different regions of the country and local chefs will facilitate a “journey through the palate,” preparing dishes characteristic of each territory paired with Txapela, natural Basque cider, made in Argentina from an original Basque recipe with apples from Patagonia.
At each meeting, Itziar and the hosting chef will talk about the dish and its ingredients, but also about local traditions and curiosities. “This isn’t just about cooking, but enjoying an immersion in each territory, its usic, customs, flora and fauna…” Itziar and Xabier Aguirre, directors of the project who are both from Rosario, explain to EuskalKultura.eus.
The contents of “Txapela KM 0” will arrive to the public via videos created for social media, mainly IGTV and YouTube that will last between 10-15 minutes. They will be available on Txapela’s Instagram (@txapelasidra) and Itziar Aguirre's (@itziaraguirre) and can be watched at any time.
The first installment will be on October 20th from Mar del Plata, followed by other destinations including Jujuy, Rosario, Mendoza, Puerto Madryn, Calafate and Ushuaia to mention a few. The tour will conclude in the City of Buenos Aires.
Best of luck in this initiative and to its promoters!
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