Bilbao. Guide for Bilbao

The ascent to Pagasarri Bilbao is an activity quite often, hence the path of Pagasarri is well documented.

The following describes the ascent route to the mountain, accompanied by photographs to help guide:

The route starts in the neighborhood of San Adrián (Bilbao). We start from the Zabalburu Square, near the train station and go down the street Avenida Juan de Garay and San Adrián. At the end of the street we find the bridge of the following image:

Way up to Pagasarri: Building Iberdrola

Crossing the bridge will cross the highway, coming to the building of Iberdrola. At this point we leave the city to begin the ascent to Pagasarri. Go around the building right onto the road Larraskitu, an asphalted road that passes through the neighborhood Larraskitu.

Way up to Pagasarri: Camino Larraskitu

Continue about 300 meters down the runway. We find a path that goes left. If we take this shortcut will we end up the same track much later, while ensuring more spin. This step is optional, if you follow the trail all the time we go out at the same point, but take longer.

Way up to Pagasarri: Shortcut

Continuing along the road, called Camino Pagasarri, we will come to the Bar Athletic and later with a picnic area and tables, along with a panel of the council with a map and area information.

Way up to Pagasarri: Camino Pagasarri

If we continue down the road, we reach a point where a barrier prevents access to vehicles. This is the point where it begins the ascent to the mountain and in which, normally, we will have taken about 45 minutes to get there. Highlight a road out to the left, just before the barrier, which leads to the hermitage of San Roque.

Way up to Pagasarri: Barrera Pagasarri

On the way up, we find the source Zapaburu.

Way up to Pagasarri: Power Zapaburu

Later we came to a crossroads that offers three routes to the Pagasarri. The right path is the softest and offers spectacular views over Bilbao. The path of the center, begins with stairs and an information panel. Of the three routes, is the fastest (30 minutes) and the oldest but also the most physically demanding. The left path instead, is the longest and gives the greatest return, so the least you usually do.

Way up to Pagasarri: Crossing the Pagasarri

If we opted for the old road to Pagasarri, by the way we find the source of the next picture. This way, toward the end, joins the left route. On the descent we must remember to properly take detours.

Way up to Pagasarri: Source in the ancient way Pagasarri

The path to the left and right end joining in the campaign of Pagasarri, under Mount Ganet (685 meters).

Way up to Pagasarri: Field of Pagasarri

In the campaign we have a bar

Way up to Pagasarri: Campa and bar Pagasarri

To finish up the top, climb a hill behind the bar.

Way up to Pagasarri: Top of Pagasarri

Taking the old road of Pagasarri, ascension round the hour and twenty minutes.

Feria de Santo Tomas (Bilbao)

On December 21 we celebrate the Feria de Santo Tomás, with the preamble of Christmas Bilbao. Today, traditional products baserris (hamlets) are shown in the Plaza Nueva and the Arenal.

The origin of this festival is the late nineteenth century, when the tenants of the baserris Bilbao Bizkaia came to pay rents to farmhouses to their owners. The baserritarras also go to Bilbao with rents, took samples of their products baserris owners.

Women in these baserritarras took the initiative to accompany them on these trips and taking positions in the Old Town Square (next to the San Anton) and in different parts of the Old Town and the Bank, offered these products for housewives in Bilbao , for consumption at Christmas.

In 1945, following a BBK idea Arzeluz Felix Garcia, is in charge of how to market this event and giving it a continuity that has been maintained until now.

Thus, the Fair Market or St. Thomas becomes a great way to try typical Basque products, also having the possibility to acquire. Among them, a typical food of this event is the thallus with chorizo, accompanied by a txacolí.

Coat of Bilbao

When people look at the shield of Bilbao usually guess most elements because they are, but they always tend to ask what the wolves of the shield of Bilbao. But the reality is that the shield contains many elements and none is so casual.

The Estuary: A beginning was a key element in the life of Bilbao, and that was where the goods arrive. And indeed, this importance has continued until today.

The two Lobos: Added in 1300 and took the arms of Don Diego López de Haro, founder of the Villa. In addition, the theory of the origin of the wolves by the shield of Don Diego, as his surname Lopez comes from "lupus," wolf, there is an alternative theory. This gives the legend of wolves that killed two wolves Jaun Zuria when going into battle proclaiming the first Lord of Biscay, which made ​​the two wolves in a symbol of good omen.

The bridge and the Church: This is the bridge of San Antón and the Church of San Anton. It is a symbol of great significance as the church marked the birthplace of the Vila, and San Anton Bridge was his path.

The Crown: the shield was added in 1475 when Ferdinand Bilbao gives the title of Noble Villa.

Legend: is an element that is often not normally show representations of coats of Bilbao. The said Philip II in 1603 when Bilbao awarded the titles of Very Noble and Very Loyal.

Orla Pen and Laurel Branch: Following sites receiving Bilbao in 1836 and 1837, the town received the title undefeated. So you add a border of a pen in honor of those who died defending it, and a sprig of laurel in honor of Bilbao received fourth place in 1874.

Bilbao is part of North or Camino de la Costa, a busy route in the early days of the pilgrimage to Santiago back in the ninth century.

There are three routes used to enter Bilbao: by Atxuri, down the street E and the Sanctuary of the Virgen de Begoña.

During the course of Bilbao way you can find the tiles designed by Bilbo-Art:

Tile indicating the Camino de Santiago - Bilbao Northern Route

We'll take that enters the Sanctuary of Our Lady of Begoña, where pilgrims come from the old way of Lezama.

The Sanctuary of the "Amatxo" Begoña is the point of prayer before going to Bilbao. Then, in the Calle de la Virgen de Begoña arrive to stop the path of the magazine, road leading to the park Etxeberria but we will use to access driveways Mallon.

Down the stairs we will Mallona right hand Mallona the old cemetery, which you can see the arched entrance with the inscription "Here ends the pleasure of the unjust and begins the glory of the righteous." At the end of the stairs we find the Plaza Unamuno, one of the most popular meeting points in Bilbao.

From the Plaza Unamuno Cross Street take the Portal de Zamudio address. On the street we find the Gateway E Angel of Santiago Cathedral in Bilbao. This gate marked with a pilgrim shell, was the door through which the pilgrims entered from antiquity to the Cathedral.

Symbol of St. James in the Cathedral of Santiago, Bilbao

Tend the street and get to the Bank, from there we can go straight to the church of San Antón and the Plaza de los Santos Juanes, where is located the old Hospital de los Santos Juanes. The Hospital was not until the seventeenth century, a hospice for pilgrims and the poor. Armed with only 18 beds set aside on the ground floor as a guesthouse, it is likely that the influx of visitors was very high. In the Plaza de los Santos Juanes Bilbao City Council has some signs to the Bilbao route and points of interest.

Stage Bilbao - North Camino de Santiago Camino

Details of the plate the Camino de Santiago

Today, pilgrims visiting Bilbao hostels sleep for the city, but still come to this point to cross the bridge into San Anton and the old Bilbao. Take the road to Bilbao la Vieja Street San Francisco. Right where we will start this road to the Heart of Mary Church and now houses the Museum of Reproductions.

At the end of Calle San Francisco we will find the Plaza de Zabalburu. Although it is out of the way of pilgrimage, is highly recommended to visit the Church of San Francisco de Asis, known as the Fifth Parish and monument of historical interest, is located in the square playing in the street Hurtado Amezaga.

We continue our way down the street from the Plaza Zabalburu Autonomy. Curiously, this street was called Camino de Santiago to the late nineteenth century, as was the usual route used by pilgrims as the output of Bilbao.

You only have to reach the square and take Aita Donostia Central Avenue. Pilgrims have the option of following the river towards Cantabria, or follow the course of Cadagua towards Encartaciones and the Valley of Mena bind to the French way.

This entry is dedicated to all pilgrims to the Camino de Santiago by any of its routes, and especially Ann and Maribel.

Txupinazo of the Great Week

This year, the festival of bilbao (Great Week 2010) will be held on August 21. The reason: the fall on Sunday (August 15) of the feast of the Virgin.

There was the possibility of spending the beginning of the Great Week 2010 on day 14 but with this 21 day exchange is expected to more visitors. First, because it avoids the coincidence with the Grande de San Sebastián Week and the exodus of the first half of August.

And thanks to a survey conducted in bilbao parties last year to 450 Bilbao, is expected to enhance the celebration of this Astenagusia this year.

At the moment, and waiting for details about the program Astenagusia 2010, we know that Isidro Elezgarai (director of media relations of Caja) is who will act as crier.

Eusko Label Label

What is the Eusko Label?

The Department of Agriculture and Fisheries of the Basque Government created the "Basque Food Quality Label" (Eusko Label) the products benefiting from the Basque Autonomous Community and which have high quality characteristics and personality, whether by origin, or the methods used to produce them. The Foundation is the one who serves as Kalitatea Control Board.

All products with Eusko Label

- High Quality Potato (Potato Arabako)

Álava potato "Eusko Label" is a selection of the best crops.

- Suckling lamb (Euskal Esneko Bildotsa)

One of the main rules is that the lamb must belong to one of the native races of the Basque Country latxa and Carranza. Also be fed with breast milk and slaughtered between 20 and 35 days after birth.

- Gernika peppers (Gernikako piperade)

The pepper of Gernika is increasingly used as either a starter or as a companion on the plates. Due to increased demand, acreage tends to grow each year: Txoriherri, Busturia or Mungía in Bizkaia and in Gipuzkoa and Álava. The type of variety is proper and piperade Gernikako differential.

- Honey Basque Quality Label (Eztia)

The uniqueness of each honey lies in the type of flora that bees use to produce nectar. Honey has become a highly valued product, both for its nutritional and medicinal.

- Chicken village (Baseriko Oilaskoa)

This is a chicken that is fed primarily corn. Has been displaced (and almost gone) due to the influx of industrial chicken.

- Fruits and vegetables (Euskal Baseri)

The characteristics of soil and climate have served for baserritarras special attention and care they had fruits and vegetables.

- Beef (Euskal Okela)

The beef is known for its tastiness, tenderness and juiciness. All because of a natural breeding and care of baserritarras. Besides food specified at each stage of parenting, specifies that the meat has to stay a while and get an oreo sufficient maturity depending on the type of meat: txahala (beef), Zaharra (veal) and idia (ox) .

- The tomato (Eusko Label Duen Tomato)

Are obtained by selecting the best I have begun to mature on the plant. Its features are highlighted due to the excellent climate, soil and production systems.

- Chilli de Ibarra (Eusko Label Duen Ibarrako Piparrak)

They are recognized for their meat tender, thin skin and lack of hotness. Of low production due to the growing areas are to have very specific characteristics: low-lying areas, mild temperatures and humidity and high rainfall. Widely used as a starter, usually in the form of "Gilda."

- Pasteurized (Euskal Kalitateko ESNE)

Cow's milk is subjected to a thermal process to remove pathogens but ensure all their nutritional qualities and characteristics of their natural state.

A barge (a term from the Euskera kabarra) is, roughly, a boat or barge with a flat floor and used to transport goods across rivers and canals. But for fans of Athletic Bilbao, the barge is more than a boat.

First out of the barge Athletic Bilbao (1983)

Tradition dictates that to celebrate the victory of Athletic de Bilbao, crosses the river by a barge (Barge Athletic) with team players. But where does the tradition of the Atheltic barge? The first time the barge sailed the river was the May 3, 1983 when, after 27-year title drought, Athletic Bilbao won the League title this season 82-83. The party that triggered everything was the "Las Palmas 1 - Athletic Club 5" held on May 1, 1983. With this result the Ahtletic Bilbao became the winner of the season. All Bilbao went out to celebrate and to the inability of players to make the journey through the streets, they chose to move up the estuary of Bilbao into a barge. So since then, every time Athletic Bilbao won a title, the barge passes through the RIA Athletic fans to celebrate.

In this video you can see the first time Athletic Bilbao took his barge:

The Antzar Eguna (Goose Day) is a tradition that dates back to 1877 and held between 1 and September 8 in Lekeitio.

Antzar Eguna: Joko Antzar by the sea on Lekeitio

One of the main events of this day is known as "Antzar Joko" or Game of Goose (considered as a Basque rural sports). There are two modes, depending on whether it is practiced in a coastal or inland. In the case of Lekeitio, when implementing the coastal zone at the pier Antzar Joko. A rope attached to a spring pole mast of a ship, and this rope tied to a goose gets upside down. Dead geese are currently used, or even lie, though previously used live geese. This game is played by bands, ranging in their rowing boats (known as pottines). One person from each boat is responsible for jump and hold the goose, with the goal off the head before falling into the water. The team adds more heads takes the victory.

For Joko Antzar practice inside, the rope is suspended above the ground and in place of vessels (pottines) are used horses. In Gernika is also practiced Joko Antzar but using a chicken instead of the goose.

Antzar Eguna (Lekeitio): A participant caught the goose Joko Antzar

Txikito glass (pot)

Going txikiteo (or pot) with the gang (a group of friends) is a social activity that is maintained over time. The Txikito or pot, is a small glass of wine on my ass wide, which is what gives the name to the action or potear Txikito, which is not nothing but a tour of bars and taverns Txikito consuming. In addition, Txikito consumption is usually accompanied by a Basque gastronomic specialties: the pintxos, small works of art in miniature.

It should be clear that the txikiteo not just a snack, but a whole social event with friends (crew). This is something that is evident when looking at a bar txikiteo.

If there is an area predominantly txikiteo act, this is the premises of the Old Quarter of Bilbao, especially in streets and Somera, Barrencalle, Santa Maria or gardens.

The pintxo: the best companion of txikiteo (pot)

Two txalapartaris playing Txalaparta

The Txalaparta is a native Basque percussion instrument. Besides as a percussion instrument, the txalaparta is classified as "idiófono hammered."
The classical txalaparta is formed by three elements:
- Two supports (chairs, stools, ..)
- An insulating material that covers (dry grass, sheepskin, ...)
- A plank resting on the supports and is beaten by four sticks, two each person who touches (txalapartari).

Txalaparta parts of a scheme

The amount of wood (typically alder, ash or chestnut) that constitute the txalaparta can range from 3 or 4 to a dozen.

Among the most famous txalapartaris we highlight Kepa Junkera. Here's an excerpt from Kepa Junkera direct the Arriaga Theatre , where you can appreciate the use of Txalaparta in music today.

For those wishing to learn more about the Txalaparta, its history in depth, as it is touched, ... I recommend you visit this page:

http://www.txiski.net/txalaparta/indice.htm