The pintxos of many bars in the Old Part of Donostiarra come to serve in a van with permission to access the old part of Donostia. In the other bars, to eat the potato tortilla pintxo they prepare, you have to queue and take the turn when the morning van enters the old town. A “Bask-txiskei” cheese cake shop has become a prestigious dessert, a gastronomic phenomenon through the writing of Basque cheesecake.

A well-known cider from Donostialdea, one of those of great publicity. A large parking lot, a hotel of apple flowers, a local apple bar, different types of cider, apple fan t-shirts, a space to spread the Basque culture of the apple in the family building that once carried the production of apples. In the shop window of the small museum, you are greeted by a stool with nuts, chops and plastic apples. Black and white photographs of the territory adorn the entrance. The scalestrixa variant of Donostialdea is observed and listened to from the place where the sidrería is located. In the surrounding lands, the rule of the river is extended. It shows a video announcing that shearing is a modernized tradition. This means that the scale of production has been modified and the process has been machined. Cider fluid does so with the harvests of eight producers in the area, and when the harvest is scarce due to the harsh climate, they are brought from Normandy and Germany. In the surroundings there are apples for visitors to know the varieties of Basque apples of cider; in the work you see a black worker.

If we dedicate ourselves to the activity of “give and spread” the Basque folklore or Basque identity, I think it is important to be aware of the distorted reality that we are offering.

We naturalize advertising fraud, assume product distortion at the time of sale and when sales increase, perversity is legitimized and the complainant has the role of a buffoon in the theatre of the territory.