Interview for the enterprise: Gallina Blanca
Enterprise: Gallina Bianca Place: Spain How would you describe the process of preparing Gallina Blanca soups (highlight the most important part of the proc.
Tag Archives: Spain
INTERVIEW MR. QUIM MARQUÈS
Job: Restaurant owner and chef of the restaurant SUQUET DE L’ALMIRALL Country: Balcelona, Spain Position in Company: Restaurant Owner Age: 51 years old &.
Interview: Mrs. Ines Arteaga, Founder Organic Gourmet
Profession: Entrepreneur Position: Founder Country: Spain Age: 50 Which Mediterranean Diet values would you highlight? The sociocultural values, because th.
Selmolina crumbs with sardines
Recipe Notes Contributor: Jose Rega López, 70 Recipe’s Personal Background How did you learn this recipe? Family Is there some memory/historical event c.
