Our story
Blog
From the garden to the pantry
Seasonal notes, pairings and the work of our producers, plus the shop's newsletters, all in one place.
Articles
The shop's newsletters
Each issue tells the story of one product from Navarre: where it comes from, how to recognise it and how to enjoy it, with our selection from Calle Estafeta.
No. 8 · Cured meats
Txistorra from Navarre
The queen of brunch
It now has a European PGI: this is Navarrese txistorra and how to cook it well.
Read the issue : Txistorra from Navarre
No. 7 · Liqueurs
Navarrese pacharán
Sloes, anise and patience
From the 15th century to your after-dinner: what makes Navarrese pacharán unique and how to serve it.
Read the issue : Navarrese pacharán
No. 6 · Oil
Olive oil from Navarre
Arróniz, the variety that gives character
Bitter, pungent and very balanced: this is Navarrese extra virgin olive oil.
Read the issue : Olive oil from Navarre
No. 5 · Cheeses
Sheep's cheeses: Idiazabal and Roncal
Raw milk, mountain pastures and patience
Two historic designations of Navarrese sheep's cheese and how to enjoy them.
Read the issue : Sheep's cheeses: Idiazabal and Roncal
No. 4 · Garden
Tudela artichoke
The flower of the Ribera
The Blanca de Tudela: a unique variety, available in autumn and spring, and also tinned.
Read the issue : Tudela artichoke
No. 3 · Garden
Piquillo pepper
Flame-roasted, hand-peeled
Eight villages, a flame roast and a unique pepper: everything about the Lodosa piquillo.
Read the issue : Piquillo pepper
No. 2 · Garden
Asparagus from Navarre
The white gold of the Ribera
How to recognise PGI asparagus, how to peel and cook it, and our favourites.
Read the issue : Asparagus from Navarre
No. 1 · Wines
D.O. Navarra wines
Five zones, three climates and plenty of garnacha
Discover the five zones of Navarrese wine and how to choose a bottle for every moment.
Read the issue : D.O. Navarra wines
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