Local flavours and regional ingredients take centre stage at Ulleråker gård during Uppland Pintxo. Local restaurants and chefs take on the challenge of creating their own version of the Basque pintxo, using the traditional Upplandskubb bread as a base and making at least half of the ingredients locally produced.
The day includes a talk about Upplandskubb, local producers, café treats and the competition final, where a jury presents and judges the entries. In the evening, the experience continues in central Uppsala with a pintxo trail at participating restaurants.
