Gildas made with the best raw materials. Composed of anchovy in vinegar, pitted manzanilla olives, and of course, piparra from Ibarra. It is the perfect companion for appetizers, beers, very cold white wines, etc.

Legend has it that this pintxo was baptized as 'Gilda' in honor of the 1940s Rita Hayworth film: both were slightly 'spicy'. The bar where it was invented? Casa Vallés, in Donostia. Content: 6 units. Packaging: glass jar. Net weight: 275 g Drained weight: 90 g Storage method: Refrigerated between 4 and 6 ºC. Contains sulfites and fish.