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Detailed text transcripts for TV channel - CNN - 20181122:21:08:00

What s called a poteo , a bar crawl. grazing for the specialties of each place. elena: buenas! i would like, we start with a little bit of beer what do you think? anthony: yeah. elena: eh, not too much because we are going to another place. welcome! gabriella! anthony: gabriella rinelli has worked closely with both arzak s for years and is considered a leading authority on the basque culinary scene. gabriella: you ve got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after exactly what they re looking for. anthony: fried quale egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin with onion and cava. elena: you are good at eating pinxos. it s so difficult to stop, no? anthony: yeah. ....

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Detailed text transcripts for TV channel - CNN - 20180917:03:10:00

Exactly what they re looking for. anthony: fried quale egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin with onion and cava. elena: you are good at eating pinxos. it s so difficult to stop, no? anthony: yeah. anthony: walking anywhere in san sebastian with juan marie arzak is like walking through chicago with michael jordan or washington d.c with george washington. he s the godfather, universally beloved and respected. anthony: you re like elvis. you re like elvis presley. [ laughter ] anthony: why do the basque unique among their neighbors obsessively insist on such high quality ingredients for everything? arzak: it s always been about seasonal products, grown close to here. gabriella: people have a passion for food here. anthony: why here? arzak: i don t know. anthony: it s always been this way. gabrie ....

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Detailed text transcripts for TV channel - CNN - 20170529:03:08:00

Delicious, delicious things generally located near one another so you can easily and very pleasurably go out for what s called a poteo , a bar crawl. grazing for the specialties of each place. ele: buenas! i would like, we start with a little bit of beer what do you think? anthony: yeah. elena: eh, not too much because we are going to another place. welcome! gabriella! anthony: gabriella rinelli has worked closely with both arzak s for years and is considered a leading authority on the basque culinary scene. gabriella: you ve got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after exactly what they re looking for. anthony: fried quale egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin ....

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