We fell in love with Basque food<\/a> in Philadelphia<\/a> back in 2007. Preparing for the trip, Penny had scoured the area’s Chowhound boards and booked a table at a new restaurant called Tinto<\/a>. As we’ve said so many times since then, “If we’d had a week in Philadelphia, we would have eaten at Tinto every night.” <\/p>\n We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen<\/a> and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.<\/p>\n The rosey Jam\u00f3n Serrano<\/a> seems to call out for a Txakolina Ros\u00e9 like the one above from Ameztoi.<\/a> We like both their ros\u00e9 and their crisp, thirst-quenching white. If you haven’t discovered Txakolina, summer is the time to introduce it to your personal wine list. <\/p>\n The cheese is from the French Basque side of the Pyreness, Ardi-Gasna<\/a> Pardou. It’s a rich, aged sheep’s milk variety with an edible rind and proper, sheepy punch. <\/p>\n Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor. <\/p>\n What’s on your Summer Fun shopping list? Shop Amazon Everything You Need for Summer Fun<\/a><\/a><\/p>\n
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