Weekend discovering Uribe

It is a typical cliché that says just knowing far better places than we have at hand. In my case it is a great truth. Me you can ask to organize a tour of New Zealand, Colombia, Mozambique and Thailand and I shall advise the places you should not miss, how to get around and all the rest of the pack. But, for example, have never set foot in Extremadura. Also the Basque Country is quite unknown to me and the last weekend of October I had the opportunity to alleviate some of this lack.

The region of Uribe, one of the seven that make Vizcaya, took me on Friday with a radiant sun would not let the clouds will ensure throughout the weekend.

We took advantage of the good weather to make the first sports activities. Always remember Mount Jata it was his -a top 700 meters above sea level from where I jumped for the first time in paragliding. I flew in tandem on forests of pine and eucalyptus to land on the green pastures of near Maruri villages.

Butron Castle in Uribe
Butron Castle in Uribe
Without wasting time we headed to the beach of Sopelana, capital of the region. I quickly changed my multi-pocket pants wetsuit and grabbed one of the surfboards that allowed us to use the guys at Alder Surf. I spent the rest of the morning trying to improve something my beginner level. I still have a long way to go but I have to admit, to my own surprise, it sports fastest hooked. -now Much exercise do understand why (and) professional surfers have these fibrosos- bodies and when they finally get to ride a wave on your table, the shot of adrenaline and happiness is quite considerable.

After fueling up on food spent the afternoon visiting the castle of Butron and surprised the night learning to carve given thalli in the Palace Urgoiti.

On Saturday we started learning more about the famous wines of Txakolí then enjoy a great evening stroll on the steep cliffs of the coast between Meñakoz and Barrika.

Paragliding from Mount Jata
Paragliding from Mount Jata
Sunday arrived very quickly, as often happens when you are enjoying both things. We parted good Dew, director of Hotel Loiu, and went to the meeting of the two 4 × 4 vehicles with which would explore the ways that pierce the slopes of mount Jata. The circle closed and ended the trip in the same spot where he had begun changing the air over land.

In 48 hours I discovered that Uribe region has much to offer both landscape level activities and, of course, culinary. Here you have the entire series of articles I wrote about a destiny that is postulated as a great option weekend for everyone:

Baptism by Fire: paragliding in Uribe.

Enjoying the Surf on the beach of Sopelana in Uribe.

Visiting the castle of Butron and making thalli in the Palace Urgoiti.

Where to eat and sleep in the county of Uribe.

Tour 4 × 4 and walking down cliffs Uribe.

And like all good self-respecting discs, it also has a bonus track.

Shortly before leaving Uribe went to meet a very peculiar man: Luis Azillona, the owner of the last artisanal mill that exists in the region. Don Luis is one of those people that transmits energy and vitality only with his eyes.

The wheels of the mill Errotabarri are bicentennial and continue to operate
The wheels of the mill Errotabarri are bicentennial and continue to operate
Former director of R & D of a major company, now lives retired in his magnificent farmhouse Township Gamiz and, among other things, the mill grinds corn Errotabarri, a Basque word meaning new mill. It was there that we received a sunny Sunday. We showed how this mill has been doing since the late eighteenth century works.

Water that moves the old wheels comes from a nearby river and enters your property through a channel that he himself is responsible for cleaning. After seeing those old samples an almost forgotten era, took us to the room where the corn is ground. The resulting process is the famous corn flour used to make petals: cake made with this ingredient mixed with water and salt.

Don Luis does not work, let alone an industrial scale, it only accepts orders from neighbors that come with a certain quality corn. They do not charge money, but in kind, keeping a small amount of ground.

After showing the whole process entered his house and he made a combined thalli with such disparate elements as sausage, cheese and black chocolate. They were delicious. Best thalli we tested throughout the weekend. His wife and son joined us in the tasting while enjoying views of the countryside from the old chairs on the porch of the house.

It seems that the son of Luis plans to continue the family tradition and want to work to preserve this unique piece Uribe. I hope so and still, always, one more reason to come and discover the region of Uribe.