andreabernardichef blogspot.com

Cocina Ciencia

Domingo, 22 de septiembre de 2013. VENDIMIA. una semana después. Beterraga,repollo morado, cebolla guayonge, en maceración con mosto en proceso de fermentación. Parte del Meú degustación Pensamiento en el reservado de Nómada Gastro Aula Bar. VINTAGE . one week later Beetroot, red cabbage, onion Guayonge in maceration with must in fermentation. Part of tasting meu Thought in the Classroom Gastro reserved Nomad Bar. Enviar por correo electrónico. Viernes, 23 de agosto de 2013. 16 agosto, 2013. 10 lap.
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Cocina Ciencia

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Domingo, 22 de septiembre de 2013. VENDIMIA. una semana después. Beterraga,repollo morado, cebolla guayonge, en maceración con mosto en proceso de fermentación. Parte del Meú degustación Pensamiento en el reservado de Nómada Gastro Aula Bar. VINTAGE . one week later Beetroot, red cabbage, onion Guayonge in maceration with must in fermentation. Part of tasting meu Thought in the Classroom Gastro reserved Nomad Bar. Enviar por correo electrónico. Viernes, 23 de agosto de 2013. 16 agosto, 2013. 10 lap.

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This web page andreabernardichef.blogspot.com states the following, "Domingo, 22 de septiembre de 2013." We saw that the webpage said " Beterraga,repollo morado, cebolla guayonge, en maceración con mosto en proceso de fermentación." It also said " Parte del Meú degustación Pensamiento en el reservado de Nómada Gastro Aula Bar. one week later Beetroot, red cabbage, onion Guayonge in maceration with must in fermentation. Part of tasting meu Thought in the Classroom Gastro reserved Nomad Bar. Viernes, 23 de agosto de 2013."

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