pintoa

Pintoa is a traditional Spanish dish originating from the Basque Country, particularly associated with the region of Gipuzkoa. The name "pintoa" comes from the Basque word *pintxo*, which refers to small, appetizer-sized portions of food typically served on a slice of bread or in a small dish. While pintxos are a staple of Basque cuisine, pintoa specifically refers to a type of stuffed or topped bread, often featuring local ingredients like anchovies, olives, cheese, or cured meats.

The dish is commonly prepared by placing a variety of fillings on a piece of rustic bread, such as baguette or *ogí*, and securing it with a toothpick. Popular variations include *pintoa de txangurro* (spider crab), *pintoa de bacalao* (cod), or *pintoa de txuleta* (grilled beef). The fillings are often seasoned with local spices, herbs, or sauces like *txakoli* (a Basque white wine) or *esne* (a creamy anchovy sauce).

Pintoa is typically enjoyed as part of a larger pintxo crawl, where diners sample multiple small dishes in a social setting. It is also a common feature at Basque gatherings, festivals, and celebrations. The dish reflects the region’s emphasis on fresh, high-quality ingredients and simple yet flavorful preparations. While pintoa is deeply rooted in Basque tradition, its popularity has spread beyond the region, appearing in Basque restaurants worldwide.