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TODAY I AM IN NAVARRA.

WE ARE GOING TO BE ROASTING PEPPERS, WE'RE GOING TO BE MAKING CHEESE, WE'RE GOING TO BE A SHEPHERD FOR A DAY.

WE'LL GO HIGH INTO THE MOUNTAINS TO EAT TRADITIONAL FOODS WITH THE SHEPHERDS.

AND THEN WE'LL MAKE OUR WAY TO PAMPLONA.

LOOK OUT!

PLUS, I'M GOING TO TAKE YOU TO MY KITCHEN BACK IN THE US WHERE WE'LL MAKE A TAPA WITH TANGY PIQUILLO PEPPERS AND RONCAL CHEESE.

AND SO, SO MANY MORE THINGS.

I AM JOSE ANDRES AND THIS IS MADE IN SPAIN.

[ MUSIC ] VERY WEEK I TAKE YOU TO MY FAVORITE PLACES IN MY HOME COUNTRY OF SPAIN AND WE BRING THE SWEETNESS AND RICH FLAVORS OF EACH REGION INTO YOUR HOME.

AS A CHEF, MY PASSION IS BRINGING THE CULTURE AND FLAVOR OF SPAIN TO YOU IN AMERICA.

COME, LET'S EXPLORE SPAIN TOGETHER.

WE ARE IN THE TOWN OF LODOSA AND THIS TOWN IS REALLY ALL ABOUT PIQUILLO PEPPERS.

PEPPERS, PEPPERS, PEPPERS, PEPPERS EVERYWHERE.

THESE PEPPERS ARE HAND PICKED, SLOW ROASTED AND PEELED.

EVERY PEPPER IS UNIFORM IN SHAPE, COLOR AND TEXTURE.

THAT'S HOW PIQUILLO PEPPERS COME TO US IN AMERICA.

IN CANS AND JARS.

I'M SO HUNGRY, LET'S BRING SOME PIQUILLOS HOME TO MY KITCHEN SO WE CAN COOK SOME FANTASTIC TAPAS WITH THEM.

I THINK I KNOW BECAUSE THIS IS ONE TAPA, ONE MAIN COURSE, ONE DISH, EVEN ONE DESSERT IF YOU WANT, THAT YOU CAN IMPRESS ANYONE.

MORE IMPORTANT, YOU NEED TO IMPRESS YOURSELF.

YOU'LL SEE HOW EASY IT IS.

SO LET'S GET A BOWL LIKE THIS AND LETS TAKE SOME PEPPERS OUT.

LOOK, YOU SEE, THOSE PEPPERS ARE SO BEAUTIFUL AND WITH THOSE PEPPERS THERE'S A GOOD THING.

YOU HAVE THEM YOU KNOW, WAITING FOR YOU IN YOUR REFRIGERATOR AND THE ONLY THING YOU NEED TO DO IS OPEN THE JAR AND START COOKING.

AND THE JAR IS OPEN, I'M GOING TO START COOKING RIGHT NOW.

SO WHAT DO WE DO?

HEY, WE ARE RIGHT NOW TALKING ABOUT NAVARRA AND IN GREETINGS FROM NAVARRA.

SO HERE WE HAVE ONE OF THE MOST UNIQUE CHEESES YOU CAN FIND ANYWHERE.

QUESO RONCAL.

SO THE ONLY THING WE'RE GOING TO DO IS VERY SIMPLE.

WE'RE GOING TO CUT SOME TRIANGLES.

AND NOW TAKE A LOOK.

WE GET A PLATE LIKE THIS, WE GET THE PEPPERS, WE START PUTTING A PIECE OF THE CHEESE INSIDE EVERY PEPPER LIKE THAT.

AND WE KEEP GOING, ALL RIGHT.

AND ACTUALLY THE NAME PIQUILLO COMES PRECISELY BECAUSE YOU KNOW, IF YOU SEE THESE FORM PIQUILLO MEANS LIKE THE BEAK OF THE BIRD, RIGHT?

IN SPANISH IT'S EXACTLY THE SAME.

EL PICO, THE BEAK OF THE BIRD.

BUT BECAUSE IT'S A LITTLE ONE, PIQUILLO, THE DIMINUTIVE.

ALL RIGHT.

AND NOW WE ARE GOING TO MAKE A VINAGRETA, A DRESSING.

VERY SIMPLE.

WE'RE GOING TO USE ONE OF MY FAVORITE OILS, NUNEZ DE PRADO.

THIS OIL COMES FROM THE SOUTH OF SPAIN AND COMES FROM THE TOWN OF BAENA AND TO ADD ACIDITY TO THIS DRESSING WE'RE GOING TO BE USING A VERY UNIQUE VINEGAR FROM SPAIN.

THIS ONE IS TWENTY FIVE YEARS OLD AND ACTUALLY IS MADE WITH PEDRO XIMENEZ.

PEDRO XIMENEZ IS A GRAPE THAT USUALLY IS USED IN THE SOUTH OF SPAIN TO MAKE VERY GOOD SWEET WINES.

IT'S VERY NICE AND VERY SWEET.

AND I THINK WE'RE GOING TO ADD ALSO A SHALLOT.

[ CHOPPING VEGETABLES ] AND WE'RE GOING TO CHOP THEM NOT VERY FINE, LIKE THIS.

IN HALF AND WE ARE READY TO CUT.

BEAUTIFUL.

A TOUCH OF SALT.

A TOUCH OF BLACK PEPPER.

ALL RIGHT AND YOU KNOW WHAT, I HAVE THIS VERY NICE SPRING ONIONS.

LET'S GET ONE.

[ GRATING FOOD ] LET'S PUT THIS WITH SCALLIONS INSIDE THE DRESSING.

LOOK, THIS IS GOING TO GO SO WELL WITH THE PIQUILLO.

LET'S START SEARING THIS PIQUILLO.

A TOUCH OF THE OLIVE OIL IN THE BOTTOM OF THE PAN LIKE THIS AND YOU'RE GOING TO BE SEARING THEM ON ONE SIDE, ON THE OTHER, ONLY TO GET THEM HOT.

TO MAKE SURE THEY GET A NICE SLIGHT BROWN COLOR AND THAT THE CHEESE SOME HOW WARMS UP.

ONCE YOU DO THIS STEP ONE DAY, I THINK YOU'RE GOING TO STOP GOING TO RESTAURANTS.

[ SIZZLING ] LET'S TURN THEM OVER, NICE AND BROWN.

LOOK AT THAT CHEESE.

YOU SEE HOW IT MELTS?

IT MELTS SLIGHTLY ON THE OUTSIDE BECAUSE THIS IS A SEMI-HARD CHEESE.

IT'S NOT LIKE I CAN TELL YOU, IT'S NOT SOFT CHEESE THAT WILL MELT IMMEDIATELY.

SO BEAUTIFUL.

LOOK AT THIS.

BROWN, THE CHEESE IS LIGHTLY MELTED.

WE ARE RIGHT NOW WHERE WE WANT IT TO BE.

ONE PEPPER OUT, IN THERE.

THIS OTHER PEPPER TOO.

LET'S PUT THEM IN THE OTHER POSITION.

AND NOW THE DRESSING ON TOP.

AND IF YOU HAVE FOR EXAMPLE SOME MICRO GREENS OR YOU HAVE SOME NICE LENTILS THAT YOU BOUGHT IN THE SUPERMARKET, IN YOUR ORGANIC MARKET IN YOUR TOWN, I WILL ENCOURAGE YOU ALSO TO WHY NOT MAKE A VERY UNIQUE SALAD OUT OF THIS DISH.

OH, IT'S GOING TO BE SO GOOD.

SO MYSELF YES, I HAVE SOME MICRO GREENS LIKE THESE ONES, BEETS AND WE CAN PUT A TOUCH HERE, A TOUCH THERE.

HM, AND HERE WE HAVE A QUICK TAPA, SIMPLE, AMAZING, UNIQUE.

YOU ONE SECOND.

I DO BELIEVE THAT THE BEST THING WE CAN DO YOU AND I, IT'S TO GO RIGHT NOW TO NAVARRA, TO LODOSA AND WE'RE GOING TO TAKE A LOOK AT ONE OF THE PLACES THAT MAKE THOSE PEPPERS.

[ MUSIC ] WE'VE BEEN COOKING WITH PIQUILLO PEPPERS AND I WANTED TO SHOW YOU THEIR NATURAL HABITAT.

LET ME INTRODUCE YOU TO BEAUTIFUL KIND OF WHITE FLOWER THAT A FEW DAYS LATER, PRODUCES A TINY PEPPER LIKE THIS AND WHERE THE PEPPER WILL KEEP GROWING TO THIS BEAUTIFUL SIZE, AROUND TEN CENTIMETERS LONG AND WHERE THANKS TO THE SAND, THESE RED PEPPERS WILL BE READY.

TAKE A LOOK AT THE BEAUTIFUL COLOR.

THEY WILL BE PICKED ONE BY ONE BY HAND.

NOW IN LODOSA, SOMETHING VERY UNIQUE IS HAPPENING TO THIS PEPPER.

[ MUSIC ] AND NOW I'M TAKING YOU TO A TRADITIONAL, VERY ARTISANAL TINY FACTORY WHERE THEY DO SOMETHING WITH THOSE PEPPERS THAT IS GOING TO REALLY SURPRISE YOU.

[ SPANISH ] THEY ARE VERY PROUD TO ROAST PEPPERS IN THE TRADITIONAL WAY HERE.

IT'S PAINSTAKING AND LABOR INTENSIVE.

SO WHAT THEY USE HERE IS BEECH WOOD TO ROAST EVERY SINGLE ONE OF THOSE PEPPERS.

HE'S VERY PROUD.

HE KNOWS WHERE EVERY PIECE OF WOOD COMES TO ROAST THESE PEPPERS.

WOW, THIS IS REALLY HOT.

THEN YOU START PUTTING THE PEPPERS RIGHT HERE IN THIS BIG ROTATING CYLINDER, VERY HOT BECAUSE THE HIGH HEAT OF THE BEECH WOOD, WHERE IT'S BURNING THE PEPPER ON THE OUTSIDE BUT MAINTAINING THE INSIDE ALMOST RAW AND THEY ARE VERY HOT.

AND THEN AS YOU START MOVING IT, IT STARTS SPINNING.

AND NOW IS THE MOST IMPORTANT MOMENT.

EVERY ONE OF THESE WOMEN WITH A LOT OF LOVE, ARE GETTING EVERY PEPPER, MAKING SURE THAT THERE ARE NO STEMS, NO SEEDS, SO WE CAN ENJOY THEM.

HERE THEY SEPARATE THE DIFFERENT PEPPERS BY SIZE, QUALITIES AND THEY PUT THEM IN THE CANS TO MAKE SURE THAT YOU AND I WE CAN ENJOY THEM ANYWHERE.

THAT THE PEOPLE OF NAVARRA LOVE THEIR PEPPERS IS OBVIOUS.

BUT I'M TAKING YOU RIGHT NOW TO MEET MY FRIEND ENRIQUE.

ENRIQUE'S THE CHEF OF A RESTAURANT CALLED MAHER IN THE TOWN OF INTRENIGO AND WHAT'S VERY SPECIAL ABOUT HIM IS THAT HE GROWS EVERY SINGLE VEGETABLE THAT SERVES IN HIS RESTAURANT.

[ MUSIC ] THESE BEANS WHEN THEY'RE FRESH, THEY COOK SO QUICKLY AND WHEN YOU PUT THEM IN THE MOUTH, MM WHAT CAN I TELL YOU.

A BEAN NEVER TASTED BETTER THAN IN NAVARRA.

I THINK BY NOW YOU GET AN IDEA OF THE COOKING OF NAVARRA.

ALL ABOUT THE SYSTEM AND ABOUT THE BEST FRUITS AND VEGETABLES.

ALL ABOUT GIVING IT LOVE.

WELL, ONE PRODUCT I WAS NOT ABLE TO SHOW YOU BECAUSE IT'S NOT THE SEASON, ARE ASPARAGUS BLANCOS, THE WHITE ASPARAGUS FROM NAVARRA.

WE'RE GOING TO GO HOME AND WE'RE GOING TO BE MAKING A TAPA TOO, USING THE WHITE ASPARAGUS FROM THIS SO UNIQUE REGION.

OKAY, LET'S GO.

WHAT WE'RE GOING TO BE USING RIGHT NOW ARE ASPARAGUS FROM NAVARRA.

ASPARAGOS BLANCOS.

AND WHEN THEY GET THE FIRST, FRESH, BEAUTIFUL ASPARAGUS IN NAVARRA, THEY LOVE TO PUT THEM IN A CAN.

SO WE'RE GOING TO CUT THE TIPS LIKE THIS.

PERFECT.

BEAUTIFUL.

SOMETHING LIKE THIS.

PERFECT.

SOMETHING LIKE THAT.

GREAT.

AND WE'RE GOING TO BRING THEM RIGHT HERE TO THE PLATE AND WE'RE GOING TO TRY TO MAKE SURE THAT THEY STAND UP.

ALL RIGHT.

PERFECT.

IF THEY FALL, NOTHING HAPPENS.

OH, THESE ARE THE ASPARAGUS FROM SPAIN.

LET ME SHOW YOU WHAT WE'RE GOING TO DO WITH FRESH ASPARAGUS THAT I BOUGHT AROUND THE CORNER OF MY HOUSE.

WE GET TWO OR THREE ASPARAGUS LEAVES AND WHAT WE HAVE TO DO IS, IF THEY ARE VERY NICE AND TENDER, USUALLY YOU ARE NOT GOING TO NEED TO PEEL THEM.

IF THEY ARE THICKER, MAYBE YOU NEED TO PEEL THEM BECAUSE IN THE OUTSIDE, USUALLY IT'S VERY HARD AND IT'S NOT VERY PLEASANT.

SO THE BEST WAY IS TO GET A PEELER LIKE THIS AND TO PEEL THE OUTSIDE OF THE ASPARAGUS OKAY?

BEAUTIFUL.

THIS ONE WE DON'T WANT.

THE OTHER PART IS A GOOD ONE.

ALL RIGHT.

I THINK WITH THESE WHAT WE CAN DO IS A VERY NICE CUT LIKE THIS TO MAKE SURE THAT WE GET VERY LONG SLICES.

PERFECT.

AND NOW WE ARE GOING TO GET THIS ASPARAGUS AND INTRODUCE THEM INTO THIS BOWL WITH ICE.

WHY WE DO THIS?

BECAUSE WE WANT THIS ASPARAGUS TO BE AS CRUNCHY AS POSSIBLE.

WHEN THE ASPARAGUS ARE GETTING COLD, WE'RE GOING TO GO WITH AN ORANGE.

SO, WE DO A CUT RIGHT HERE IN THE TOP LIKE THIS.

NOW WE CAN SEE VERY WELL INSIDE THE ORANGE AND WE DO THE SAME IN THE BOTTOM.

YOU SEE?

PERFECT.

AND NOW WHAT WE'RE GOING TO BE DOING IS MAKING A VERY DEEP CUT ALL AROUND THE OUTSIDE OF THE ORANGE TO MAKE SURE THAT REALLY, REALLY WE PENETRATE.

NOW YOU SEE THIS KIND OF LINE THAT IS THIS FRONTIER THAT SEPARATES THE ORANGE PART AND THE WHITE PART.

OKAY, WE'RE GOING TO USE THESE AS A GUIDE AND WE ARE GOING TO LET THE KNIFE GO THROUGH IT, ALWAYS FOLLOWING THIS LINE.

RIGHT.

AND NOW IT IS VERY SIMPLE.

IF YOU TAKE A LOOK, WHAT WE NEED TO DO IS LET THE KNIFE ONCE AGAIN TO SLICE RIGHT ON THE EDGE OF THIS KIND OF VERY, VERY VENOUS SKIN.

AND WE MAKE A CUT RIGHT TO THE CENTER AND WE'RE READY TO SAME IN THE OPPOSITE SIDE.

IN THIS WAY WE'RE GOING TO START TAKING OUT EVERY SINGLE SEGMENT OF THE ORANGE WITHOUT ANY OF THE PART THAT YOU LIKE SO MUCH IF YOU KNOW WHAT I MEAN.

AND WE KEEP DOING THE SAME UNTIL WE HAVE ALL THE ORANGE PERFECTLY CLEAN.

SQUEEZE THE REMAINING PART OF THE ORANGE TO MAKE THE DRESSING.

WE GET ALL THESE SEGMENTS OF ORANGES, ROUND HERE OR ON TOP OF THE ASPARAGUS.

IT'S GOOD TO GIVE VOLUME TO THE SALAD.

THEY'RE ALWAYS MORE BEAUTIFUL.

INSIDE THE BOWL WE HAVE THE REMAINING ORANGE JUICE.

THAT'S GOOD.

HERE WE PUT SOME CHERRY VINEGAR AND NOW OLIVE OIL, ALWAYS IN A DRESSING.

MORE OR LESS, ONE PART OF THE VINEGAR, THREE OR FOUR PARTS OF THE OLIVE OIL LIKE THIS.

ALL RIGHT.

SO IN, AND NOW WE ARE READY TO WHISK THE WHOLE THING AND WE HAVE DRESSING FINISHED.

WE TAKE THIS ASPARAGUS OUT OF THE WATER AND NOW WE ARE GOING TO PUT ALL THESE ASPARAGUS ON TOP OF THIS OTHER ONE, SO THE TWO TEXTURES I WAS TELLING YOU ABOUT, CRUNCHY AND VERY SOFT.

WE PUT A LOT OF THIS DRESSING ON TOP OF THE SALAD.

MM, THIS IS GOING TO BE GOOD, GOOD, GOOD.

AND NOW LET'S BRING BACK EL QUESO DE RONCAL.

THIS RONCAL CHEESE THAT TODAY YOU CAN FIND IN AMERICA SO EASILY IN MANY CHEESE SHOPS.

AND YOU KNOW, YOU CAN CUT THIS MANY WAYS.

BUT YOU CAN USE FOR EXAMPLE A PEELER AND JUST CUT A FEW PIECES SO BEAUTIFUL AS THE ONES I'M DOING RIGHT NOW.

AND HERE WE HAVE A SALAD THAT NEEDS SOMETHING.

I THINK WE CAN PUT A TOUCH OF, A FLOWER.

ALWAYS NEED TO BE EDIBLE ONES AND TODAY IN MANY SUPERMARKETS YOU CAN FIND THEM.

SO LET'S PUT A TOUCH HERE, A TOUCH THERE AND EVEN WE CAN PLAY WITH A COUPLE OF DIFFERENT COLORS.

ALL RIGHT.

MM, YOU KNOW, WE'VE BEEN TALKING A LOT ABOUT THE RONCAL CHEESE, RIGHT?

I THINK BY NOW YOU ARE VERY INTERESTED TO KNOW MORE ABOUT THE CHEESE.

YES OR NO?

YES.

[ MUSIC ] IN ORDER TO KNOW THE CHEESE, FIRST WE MUST MEET THE SHEPHERD.

THIS IS MY FRIEND PINKY.

YOU KNOW, THE SHEPHERDS WHO LIVE HIGH IN THE MOUNTAINS NEAR FRENCH BORDER, TAKE CARE OF A VERY SPECIAL BREED OF SHEEP CALLED LATXA.

WE ARE GOING TO SEE IF WE CAN FIND SOME OF THOSE LATXA SHEEP.

THEY SHOULD BE ON TOP OF THAT MOUNTAIN.

[ MUSIC ] WE THINK, VERY DEEP INTO THE MOUNTAINS.

I COULD ALMOST TOUCH FRANCE WHERE MY FRIEND PINKY, WE'RE GOING TO PICK UP THE LATXA SHEEP.

THE LATXA SHEEP LOVES TO BE UP HIGH IN THE MOUNTAINS.

THEY DON'T LIKE WHERE TOWNS AND VILLAGES ARE.

THEY WANT TO BE AWAY.

YOU SEE THE DOG HELP MAINTAINS THE SHEEP CLOSE TO THE SHEPHERD.

HE'S ALWAYS FAR AWAY, BEHIND THE LAST SHEEP.

WOW THIS IS ONE SMART ANIMAL.

AND THESE SHEEP, THE LATXA SHEEP, THEY LOVE TO GRAZE IN THE HIGHEST PEAKS, IN THE HIGHEST MOUNTAINS.

IT'S THE ONLY PLACE THEY LOVE TO LIVE AND I UNDERSTAND WHY.

TO COME WITH A SHEPHERD TO THE HEART OF THE MOUNTAINS IS TO BE LEARNING LESSONS ABOUT LIFE.

I LEARNED TODAY THAT THE, YOU GET LOST IN THE MIDDLE OF A DAY LIKE TODAY, YOU ONLY NEED TO FOLLOW THE RIVER, THE WATER, DOWN TO THE VALLEY AND YOU'LL ALWAYS FIND YOUR WAY.

AND COMING FROM THE TOP OF THE MOUNTAINS DOWN INTO THE VALLEY OF RONCAL, YOU WILL HAVE TO STOP TO HAVE A WARM MILK TO KIND OF GET YOU UP.

YOU KNOW WHAT I MEAN.

NOTHING BETTER THAN STOPPING IN THIS RESTAURANT, DE VENTA DE JUAN PITO, STILL TODAY THEY PREFER TRADITIONAL SHEPHERD DISHES.

WE ARE EATING GRILLED LAMB, GRILLED CHORIZOS, AND A GREAT SIMPLE RUSTIC DISH CALLED MIGAS.

LITERALLY IT MEANS CRUMBS.

BECAUSE IT'S MADE WITH STALE OLD BREAD, SALT, WATER AND GARLIC.

THAT'S IT.

WE WASH IT DOWN WITH A WONDERFUL RED WINE.

HERE IN NAVARRA THEY HAVE GREAT RED WINES AND WE SHARE IT BY PASSING THIS VESSEL THEY WAY THE SHEPHERDS DO.

YOU KNOW, SHEPHERDS WILL ALWAYS SHARE.

I THINK I'M WARMED UP BY NOW.

AS SOON AS I FINISH THIS, I'M GOING TO KEEP GOING DOWN INTO THE RONCAL VALLEY TO SEE WHAT THEY DO WITH THE MILK FROM THE SHEEP.

NOT TOO FAR AWAY FROM WHERE THE SHEEP'S GRAZE, IS A TINY, BEAUTIFUL VILLAGE OF BURGUI.

HERE THEY MAKE CHEESE EVERY DAY IN THE SAME WAY IT'S BEEN DONE FOR CENTURIES.

MY FRIENDS MIGUEL LEARNS FROM HIS PARENTS.

[ SPANISH ] THE FIRST STEP IS ONCE THE MILK ARRIVES HERE, YOU WILL ADD NATURAL RENNET AND THEN THE CURDS WILL SEPARATE FROM THE WHEY.

WE'RE GOING TO START PUTTING IT INTO THESE MODERN PLASTIC MOLDS.

A VERY FUN PROCESS.

WELL, THIS IS A LONG PROCESS, BUT WORTH EVERY BITE.

NOW IS THE MOMENT TO MAKE SURE THAT ALL THE WHEY IS OUT OF THE CHEESE.

THIS IS A VAT OF WATER AND SALT, TWENTY PERCENT SALT AND WE'RE GOING TO INTRODUCE THEM AND THEY FLOAT.

THE CHEESE AFTER TWENTY FOUR HOURS, COMES OUT OF THE SALTED BATH AND THEY PUT IT IN HERE.

AFTER FOUR MONTHS THE CHEESE IS READY TO BE EATEN.

[ SPANISH ] WE'RE GOING TO TRY THIS CHEESE RIGHT NOW -- GOOD CHEESE NEEDS GOOD BREAD.

VAMANOS!

LET ME SHOW YOU A PANADERIA, A TRADITIONAL BAKERY LIKE NO OTHER.

[ SPANISH ] WOW, IT'S STILL IN LITTLE VILLAGES LIKE THIS ONE, YOU CAN FIND ARTISANS EVERYWHERE.

[ SPANISH ] HE MAKES HIS OWN YEAST EVERY MORNING.

TRADITION AT IT'S BEST.

ADIOS!

FRENCH BREAD AND A DELICIOUS RONCAL CHEESE.

ALL WE NEED FOR A PICNIC BY THE RIVER WITH MIGUEL AND HIS BEAUTIFUL CHILDREN.

HM, THIS CHEESE IS REALLY SOMETHING YOU KNOW.

AND TAKE A LOOK AT THE EYES.

THOSE ARE THE VERY CHARACTERISTIC EYES OF A GOOD CHEESE OF RONCAL.

GOOD BREAD, IT'S STILL WARM.

HM, LIFE IS REALLY TOUGH IN SPAIN.

I'M TELLING YOU.

LET'S MOVE ON TO PAMPLONA WHICH HAS BEEN THE CAPITAL OF NAVARRA SINCE THE NINTH CENTURY.

EVEN LONG BEFORE THAT.

IT WAS A FORTRESS TOWN, DEFENDING THE NORTHERN APPROACHES TO SPAIN.

NOWADAYS, THIS IS WHAT PAMPLONA IS FAMOUS FOR.

THE RUNNING OF THE BULLS DURING THE FESTIVAL OF SANFERMINES.

EVERY JULY, FOR ONE WEEK, THEY RELEASE SIX BULLS EACH MORNING TO RUN THROUGH THE NARROW STREETS OF PAMPLONA.

BUT PAMPLONA IS SO MUCH MORE THAN THE RUNNING OF THE BULLS.

FOR ME THE BEST KEPT SECRET IN PAMPLONA IS A PLACE LIKE THIS.

A GASTRONOMICAL SOCIETY WHERE AMATEUR COOKS, ALL MEN, COME TO DEMONSTRATE THEIR COOKING SKILLS, LEARN FROM ONE ANOTHER AND SHARE THEIR CREATIONS AND OBVIOUSLY ALSO TO HAVE A GREAT TIME.

EVERYONE WILL COOK A DIFFERENT THING EVERY DAY.

WHATEVER THEY PREFER TO DO.

AND THEN EVERYONE WILL SHARE IT INTO OUR KIND OF A BAKE CELEBRATION.

WELL BY THE MERRYMAKING IN THIS GASTRONOMIC SOCIETY, PROBABLY YOU GET BY NOW THAT THE PEOPLE OF NAVARRA REALLY CELEBRATE THEIR TRADITIONS, THEIR LANDSCAPE, THEIR FOOD.

I AM JOSE ANDREAS AND THIS WAS MADE IN SPAIN.

OH WOW.

[ MUSIC ]