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Net weight:
Anchovy skewer in vinegar, vacuum-packed container 500g
Each skewer includes:
- Gherkin
- Red pepper
- Anchovy
- Olive
- Spring onion
At bars, as the queen of the vermouth hour or served at home as an appetizer, the banderilla —or banderillas— is much more than a stick with different ingredients.
This bite, so rooted in Spanish gastronomy, has its origin in Andalusia. It was born as a accompaniment for wines and beers during celebrations, fairs or informal gatherings. Over time, it has become a classic of any respectable bar and in the pantry of almost every household in the country. And although it is a traditional preparation, it is back in full trend.
And although it was an Andalusian invention, it is considered by many as the first pintxo in the history of gastronomy due to its simplicity, the way it is eaten with the hand, and almost in one bite.
The possible combinations are endless, but all have a common thread, which is the balance between pickles, intense flavors -sometimes spicy- and texture contrasts. Although some even dare with sweet touches, the most common ones usually have ingredients like gherkins, olives, pearl onions, peppers, and some canned or semi-preserved fish, such as anchovies or anchovy.
Net weight:
Anchovy skewer in vinegar, vacuum-packed container 500g
Each skewer includes:
- Gherkin
- Red pepper
- Anchovy
- Olive
- Spring onion
At bars, as the queen of the vermouth hour or served at home as an appetizer, the banderilla —or banderillas— is much more than a stick with different ingredients.
This bite, so rooted in Spanish gastronomy, has its origin in Andalusia. It was born as a accompaniment for wines and beers during celebrations, fairs or informal gatherings. Over time, it has become a classic of any respectable bar and in the pantry of almost every household in the country. And although it is a traditional preparation, it is back in full trend.
And although it was an Andalusian invention, it is considered by many as the first pintxo in the history of gastronomy due to its simplicity, the way it is eaten with the hand, and almost in one bite.
The possible combinations are endless, but all have a common thread, which is the balance between pickles, intense flavors -sometimes spicy- and texture contrasts. Although some even dare with sweet touches, the most common ones usually have ingredients like gherkins, olives, pearl onions, peppers, and some canned or semi-preserved fish, such as anchovies or anchovy.
