{"id":758,"date":"2018-05-10T12:00:03","date_gmt":"2018-05-10T12:00:03","guid":{"rendered":"https:\/\/www.revistadonostia.com\/?p=758"},"modified":"2019-01-24T12:08:32","modified_gmt":"2019-01-24T12:08:32","slug":"euskal-sagardoa-la-sidra-al-grito-de-txotx","status":"publish","type":"post","link":"https:\/\/revistadonostia.com\/en\/2018\/05\/10\/euskal-sagardoa-la-sidra-al-grito-de-txotx\/","title":{"rendered":"Gure Sagardoa, the cider shouting \u201ctxotx!\u201d"},"content":{"rendered":"<p>[et_pb_section bb_built=\u00bb1&#8243;][et_pb_row][et_pb_column type=\u00bb4_4&#8243;][et_pb_text _builder_version=\u00bb3.19.5&#8243; text_orientation=\u00bbjustified\u00bb]<\/p>\n<p align=\"justify\">Una bebida elaborada a partir del zumo fermentado de la manzana, con un 5% de alcohol. Antes del siglo XIX era consumida a diario en muchos hogares guipuzcoanos, pues el vino proveniente de las llanadas viticultoras era dif\u00edcil de adquirir. Hoy en d\u00eda tambi\u00e9n se puede tomar en todos los bares y restaurantes.<\/p>\n<p align=\"justify\">Existen 2 marcas con certificado de calidad:<\/p>\n<ul>\n<li><a href=\"https:\/\/euskalsagardoa.eus\/\"><strong>Euskal Sagardoa<\/strong><\/a>,\u00a0 sidra con denominaci\u00f3n de origen, producida al 100% con manzana aut\u00f3ctona.<\/li>\n<li><strong><a href=\"http:\/\/sagardogorenak.eus\/es\/\">Sagardo Gorenak<\/a><\/strong>, sidra con certificado de calidad, elaborada con manzanas de distinto origen.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\u00bb1_2&#8243;][et_pb_text _builder_version=\u00bb3.19.5&#8243; text_orientation=\u00bbjustified\u00bb]<\/p>\n<p align=\"justify\">Cuando la sidra est\u00e1 en la barrica <b>(kupela)<\/b> se abren las sidrer\u00edas al p\u00fablico para degustarla, acompa\u00f1ada de men\u00fas t\u00edpicos compuestos de: Bacalao frito con pimientos, Tortilla de bacalao, Chulet\u00f3n, y de postre queso con nueces y membrillo. En algunas sidrer\u00edas se mantiene la costumbre de comer de pie. El precio suele rondar los <strong>35\u20ac por persona<\/strong>. A la temporada de sidrer\u00edas se le denomina\u00a0<b>\u201cTemporada de Txotx\u201d.<\/b><\/p>\n<p align=\"justify\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"792\" data-permalink=\"https:\/\/revistadonostia.com\/en\/2018\/05\/10\/euskal-sagardoa-la-sidra-al-grito-de-txotx\/botellas-de-sidra\/\" data-orig-file=\"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?fit=800%2C500&amp;ssl=1\" data-orig-size=\"800,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Botellas-de-sidra\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?fit=800%2C500&amp;ssl=1\" class=\"size-full wp-image-792 aligncenter\" src=\"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?resize=800%2C500&#038;ssl=1\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?resize=300%2C188&amp;ssl=1 300w, https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?resize=768%2C480&amp;ssl=1 768w, https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Botellas-de-sidra.jpg?resize=400%2C250&amp;ssl=1 400w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p align=\"justify\"><b>\u00abTxotx\u00bb<\/b> es la palabra generalmente utilizada por el sidrero a la hora de abrir una nueva \u00ab<b>Kupela\u00bb <\/b>y avisar a los comensales que es momento de ir a probarla. La temporada del <b>\u201cTxotx\u201d,<\/b> suele durar desde mediados de enero hasta finales de abril. Despu\u00e9s de la temporada, la mayor\u00eda de las sidrer\u00edas <b>\u00abSagardotegiak\u00bb<\/b> se abren como restaurantes.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243;][et_pb_image _builder_version=\u00bb3.2.2&#8243; src=\u00bbhttps:\/\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/botella.jpg\u00bb \/][et_pb_text _builder_version=\u00bb3.2.2&#8243;]<\/p>\n<p style=\"text-align: center;\"><span class=\"pymv4e\">Foto de Botella de Sidra en <a href=\"http:\/\/www.barkaiztegi.com\">Sidrer\u00eda Barkaiztegi<\/a><\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.2.2&#8243; custom_padding=\u00bb|50px||50px\u00bb background_color=\u00bb#e8e8e8&#8243; border_radii=\u00bbon|5px|5px|5px|5px\u00bb][et_pb_column type=\u00bb4_4&#8243;][et_pb_text _builder_version=\u00bb3.19.5&#8243;]<\/p>\n<h4>Men\u00fa t\u00edpico de Sidrer\u00eda<\/h4>\n<p>[\/et_pb_text][et_pb_gallery _builder_version=\u00bb3.2.2&#8243; gallery_orderby=\u00bbrand\u00bb show_pagination=\u00bboff\u00bb gallery_ids=\u00bb783,782,781,780&#8243; zoom_icon_color=\u00bb#089bd9&#8243; hover_overlay_color=\u00bbrgba(255,255,255,0.9)\u00bb pagination_font_size_tablet=\u00bb51&#8243; pagination_line_height_tablet=\u00bb2&#8243; hover_icon=\u00bb%%52%%\u00bb \/][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\u00bb4_4&#8243;][et_pb_video _builder_version=\u00bb3.2.2&#8243; src=\u00bbhttps:\/\/www.youtube.com\/watch?v=2vhPthaiIw0&#8243; image_src=\u00bbhttps:\/\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/txotx-kupela.jpg\u00bb \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p><div class=\"et_pb_row et_pb_row_0 et_pb_row_empty\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Una bebida elaborada a partir del zumo fermentado de la manzana, con un 5% de alcohol. Antes del siglo XIX era consumida a diario en muchos hogares guipuzcoanos, pues el vino proveniente de las llanadas viticultoras era dif\u00edcil de adquirir. Hoy en d\u00eda tambi\u00e9n se puede tomar en todos los bares y restaurantes.Existen 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[16],"tags":[35,36,33,32,34],"class_list":["post-758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-euskal-sagardoa","tag-sagardo-gorenak","tag-sagardoa","tag-sidra","tag-txotx"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9TyBN-ce","jetpack-related-posts":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Txotx.jpg?fit=1000%2C600&ssl=1","_links":{"self":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/comments?post=758"}],"version-history":[{"count":29,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/758\/revisions"}],"predecessor-version":[{"id":856,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/758\/revisions\/856"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/media\/759"}],"wp:attachment":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/media?parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/categories?post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/tags?post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}