In Tirapu, a hilltop village centre meets a surrounding area shaped by grain and wine growing. The village lies at the transition to more rugged terrain, with elevations of up to 695 metres. Oak forests, springs and paths also shape the natural surroundings. This offers two perspectives for planning a trip: the history of the village centre and the surrounding landscape with its network of paths.
Hilltop setting and paths around Tirapu
The route “De Muruarte de Reta hacia Valdizarbe” runs from Muruarte de Reta via Olcoz to Tirapu. It includes a section of the Aragonese Way of St James; it also leads to the Ermita de San Nicolás de Bari and Tirapu. If you plan to include this connection in an outing, check the route conditions before setting off. The named places and section of the Way of St James give the route a specific course that you can take into account when planning.
On the way to Tirapu, the route follows a paved road. To the left, you can see the cemetery and the Ermita de San Nicolás de Bari. On entering the village centre, the town hall and the Iglesia de la ConcepciĂłn de MarĂa are on the left. These landmarks supplement the landscape description with useful guidance for approaching the village.
Church, art and early traces
The Iglesia de la ConcepciĂłn de MarĂa, the Church of the Immaculate Conception, is a Renaissance church. It was built between 1591 and 1609 over an older Romanesque church. The main altarpiece, dated 1638, was created by Pablo González and Juan de Bengoechea, pupils of Juan de Anchieta. The church building thus connects with a later work of art and a specific artistic tradition.
Two other works associated with Tirapu can also be dated: the Romanesque statue of the Virgin del Sagrario dates from the 13th century, and the Gothic processional cross from the 16th century. Both are kept at the Diocesan Museum of Pamplona. The municipality also contains an archaeological site dating from the Eneolithic and Bronze Age.
Tirapu is documented as early as 1002 in the Karta de Mutiloa. It mentions the sale of plots of land near “Triapu” to the Monastery of Leire. The village name appears repeatedly in 12th- and 13th-century documents; the records link it to the Order of St John of Jerusalem and the Monastery of Irache. In the northern part of the municipality, the Salinas or Saleras are considered a possible origin of Tirapu. They were in operation for more than nine centuries; no visible remains survive.
Traditional food culture
Rellen was part of the festive tradition. Every house in the village had an earthenware soup bowl containing Rellen and Fritada. Buñuelos were made for San José, and Torrijas were served during Holy Week. The traditional dishes were thus also tied to specific feast days.
For preserving food, pork loin was stored in earthenware vessels filled with oil. Bizcochadas, flans and apple cakes were also made, among other things. In the past, people in Tirapu drank wine and homemade Pacharán; some added coffee beans when preparing it. During traditional home slaughtering, some of the produce was distributed among households and also given to the priest and the teacher. Together, these customs show different aspects of village life: festive meals, food preservation and sharing within the community.
Discover more destinations: Añorbe, Irurtzun, Muruzábal, Erro, Fitero, Ezkurra, Zizur Mayor, Arribe.
For the regional travel overview: Navarra.
