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This Sunday the 2016 edition of Gaztemundu will begin in Donostia-San Sebastian. Youth from Basque clubs around the world wil take part in this year’s edition dedicated to Basque gastronomy.  The sessions will run through Saturday the 15^th, with the technical collaboration provided by the Basque Culinary Center.  Participants come from Argentina, Chile and the US and will begin arriving tomorrow to Hondarribia and Loiu for a general presentation of the program on Sunday afternoon. 

Donostia-San Sebastian.   If prior Gaztemundu program, organized annually around a topic as suggested at various World Congresses of Basque Collectivities, characterized by the high level of courses taught, with top-notch professionals and experts as instructors, it seems like this year’s edition is following suit. Each of this year’s participants was required to show, among other ways, via video the preparation of a dish of their choosing.  Participants who didn’t comply, or who were not up for the task were then disqualified.  The 25 who were initially chosen, are now 24 since a participant from Santa Rosa (La Pampa, Argentina) had to drop out.

Over the two weeks, under the coordination of Basque Culynary Center's Mikel Oñatibia there will be classes and lectures, and they will learn about methods and products and will visit places that add to the gastronomic wealth of the country, like pintxos in Donostia, chocolate in Lapurdi, vineyards and wineries in the Arabako Errioxa (Rioja Alavesa), Txakoli from Bizkaia, duck products from Navarre and they will also attend fairs like Donostia Gastronomika, combining theory and practices, taught by masters and experts in each field.  

As at every Gaztemundu, a visit with the Lehendakari in Gasteiz is also anticipated.

-Initial list of participants Gaztemundu 2016