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    Molino Errotabarri

    Gamiz-Fika, Bizkaia, Spain

    A seventeenth-century Gamiz-Fika watermill documented growing, kiln-drying, and stone-milling Txakinarto corn into flour.

    Molino Errotabarri, ingeniería vasca del siglo XVII en pleno rendimiento.
    Image: Molino Errotabarri, ingeniería vasca del siglo XVII en pleno rendimiento. · Image source ↗

    The producer

    Why it matters.

    Errotabarri preserves a rare grain-specific Basque milling chain and has exact dated evidence for its Txakinarto corn flour on Azurmendi's menu in 2016.

    The origin.

    Errotabarri is a family mill in Gamiz-Fika whose documented process starts with Txakinarto corn, continues through a 48-hour drying cycle, and finishes between water-driven millstones. EITB last documented Luis Acillona operating the mill in 2018; this profile does not claim uninterrupted current production.

    Restaurant relationships

    Used by.

    • Azurmendi

      Restaurant · Modern Basque Fine Dining · Larrabetzu, Spain

      Errotabarri Txakinarto Corn Flour

      Historical · Supplies · Documented before record–May 2016

      Source ↗

    Farms, studios & facilities

    Where they work.

    Mill · Primary

    Molino Errotabarri

    Gamiz-Fika, Bizkaia, Spain

    Sources & verification

    1. TurismoVasco — Molino Errotabarri and Azurmendi — Made By Producer Research· May 2016
    2. EITB Radio Euskadi — Errotabarri traditional corn flour — Made By Producer Research· May 2018