Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
