Spain · Fermentation craft; Wine making; Canarian heritage
Vi de Lanzarote — Malvasía Volcánica
The making of Malvasía wine in Lanzarote using the unique enarenado (volcanic ash) viticulture technique — where each vine is planted in a circular pit (hoya) dug through the volcanic lapilli (picón) to the original soil beneath, surrounded by a low semicircular dry stone wall (zoco) to protect the vine from trade winds. The Lanzarote Malvasía is the only wine in the world produced from vines growing in volcanic ash rather than soil, and the viticulture technique cannot be replicated elsewhere. The winemaker reads the vine health by a weekly visual assessment of the vine color against the black volcanic ash.
Risk level: Vulnerable · Not listed; La Geria landscape is included in Lanzarote UNESCO Biosphere Reserve (1993)
The hand-knotting and repair of fishing nets in the Basque tradition — a craft that sustained the largest deep-sea fishing fleet in medieval Europe (the Basque cod fishermen of Newfoundland; the whalers of the Bay of Biscay; the tuna…
The weaving of household linen (manteles; servilletas; sábanas) in the Basque tradition — a domestic craft tradition concentrated in the Basque farmhouse (caserío) community where every household wove its own table and bed linen from…
The making of Cabrales — the raw milk blue cheese of the Picos de Europa mountains in Asturias, cured in natural limestone caves (cuevas de Cabrales) where the specific microclimate (high humidity; constant temperature; Penicillium…
The salting and curing of anchovy (Engraulis encrasicolus) from the Bay of Biscay — the most technically demanding artisan fish processing tradition in Spain.
The making of txakoli — the Basque low-alcohol; high-acid; slightly sparkling white wine made from Hondarrabi Zuri (white) and Hondarrabi Beltza (red) grapes grown on steep coastal terraces.
The building of traditional wooden boats in the Basque Country — from the trainera (the traditional Basque rowing regatta boat, built from American oak using a specific longitudinal planking sequence) to the goleta (the Basque schooner…
The Belgian praline chocolate tradition — the making of the filled Belgian praline (invented by Jean Neuhaus Jr.
The grinding, spicing, boiling, and shaping of millet into small balls (fura), subsequently crumbled into fermented cow's or goat's milk (nono) to produce a cooling, nutrient-dense beverage-meal historically rooted in Fulani pastoral life…
The preparation of duck foie gras in the Périgord tradition — from gavage (force-feeding to produce the engorged liver) through to the making of terrine, mi-cuit, or torchon.
The making of Burgundy red wine from Pinot Noir — the most site-sensitive grape in the world, which in Burgundy expresses the smallest differences in soil, drainage, and slope aspect as distinct flavors.
Bayonne is the oldest chocolate-making city in France — cacao arrived via Bayonne's Sephardic Jewish community from Spain in the early 17th century, predating Parisian chocolate by decades.
The preparation of caldo de mancarra, Guinea-Bissau's national dish, a peanut-based stew typically made with chicken (though other proteins including shrimp are also used), tomato, and onion, served over rice.