The Gilda Bundle
Have you heard of Spanish pintxos (peen-chose)? Small finger foods served throughout bars and taverns in the Basque region of Spain, the name comes from the spanish verb “pinchar” which means to poke or stab, as pintxos traditionally have a toothpick through them.
Meet the Gilda. A single glorious anchovy, a green olive, and a piparra pepper woven together on a toothpick, meant to be eaten in one bite. The perfect combination of salty, spicy, and umami, they are so addictive and the best cocktail hour snack. (They are also the best martini garnish).
The GIlda supposedly originated at the bar Casa Valles in San Sebastian in the 1940’s. It is names after the Rita Hayworth film of the same name, which was one of the few films to pass through censorship in post-Civil War Spain of the 1940’s. The pincho was described as “verde, salando, y picante".” This literally means “green, salty and spicy” but can also be translated to “dirty, charming and spicy” - characteristics much like Hayworth’s titular character. With only 3 ingredients quality is key. We recommend skewering our Fishwife Anchovies, Matiz Piparra Peppers, and Espinaler Green Olive with Anchovy. Now stir yourself that martini and call it an afternoon.
Have you heard of Spanish pintxos (peen-chose)? Small finger foods served throughout bars and taverns in the Basque region of Spain, the name comes from the spanish verb “pinchar” which means to poke or stab, as pintxos traditionally have a toothpick through them.
Meet the Gilda. A single glorious anchovy, a green olive, and a piparra pepper woven together on a toothpick, meant to be eaten in one bite. The perfect combination of salty, spicy, and umami, they are so addictive and the best cocktail hour snack. (They are also the best martini garnish).
The GIlda supposedly originated at the bar Casa Valles in San Sebastian in the 1940’s. It is names after the Rita Hayworth film of the same name, which was one of the few films to pass through censorship in post-Civil War Spain of the 1940’s. The pincho was described as “verde, salando, y picante".” This literally means “green, salty and spicy” but can also be translated to “dirty, charming and spicy” - characteristics much like Hayworth’s titular character. With only 3 ingredients quality is key. We recommend skewering our Fishwife Anchovies, Matiz Piparra Peppers, and Espinaler Green Olive with Anchovy. Now stir yourself that martini and call it an afternoon.
Have you heard of Spanish pintxos (peen-chose)? Small finger foods served throughout bars and taverns in the Basque region of Spain, the name comes from the spanish verb “pinchar” which means to poke or stab, as pintxos traditionally have a toothpick through them.
Meet the Gilda. A single glorious anchovy, a green olive, and a piparra pepper woven together on a toothpick, meant to be eaten in one bite. The perfect combination of salty, spicy, and umami, they are so addictive and the best cocktail hour snack. (They are also the best martini garnish).
The GIlda supposedly originated at the bar Casa Valles in San Sebastian in the 1940’s. It is names after the Rita Hayworth film of the same name, which was one of the few films to pass through censorship in post-Civil War Spain of the 1940’s. The pincho was described as “verde, salando, y picante".” This literally means “green, salty and spicy” but can also be translated to “dirty, charming and spicy” - characteristics much like Hayworth’s titular character. With only 3 ingredients quality is key. We recommend skewering our Fishwife Anchovies, Matiz Piparra Peppers, and Espinaler Green Olive with Anchovy. Now stir yourself that martini and call it an afternoon.
