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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. ....

Bar Crawl , Gabriella Rinelli Has , Flavor Profiles , Basque Culinary Scene , Sea Urchin , Fried Quale Egg , Eating Pinxos , Walking Anywhere , Ca Va ,

Detailed text transcripts for TV channel - CNN - 20171124:07:08:00

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 quail 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. ....

Yeah Anthony , Bar Crawl , Gabriella Rinelli Has , Basque Culinary Scene , Quail Egg , Flavor Profiles , Blood Sausage , Eating Pinxos , Sea Urchin ,

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 ....

Deep In The Valley , Bar Crawl , Yeah Anthony , Gabriella Rinelli Has , Basque Culinary Scene , Fried Quale Egg , Flavor Profiles , Eating Pinxos , Sea Urchin ,

Detailed text transcripts for TV channel - CNN - 20170508:01:08:00

Tapas. batches of delicious, delicious things located near one another so you can go out to what is potentially called a poteo, a bar crawl, grazing at each place. i would like to start with beer, what do you think? not too much because we re going to other place. gabriella rineli has worked with both arzacs for years and is considered a leading authority on the basque culinary scene. the important thing is you have different atmospheres, you have different flavor. people here really like the classics. people go after exactly what they re looking for. fried quail egg, blood sausage and peppers. this is like a whole breakfast on a piece of bread. want to try some? sea urchin with onion and ....

Bar Crawl , Gabriella Rineli , Basque Culinary Scene , Quail Egg , Blood Sausage , Sea Urchin ,

Detailed text transcripts for TV channel - CNN - 20180917:03:08:00

Detailed text transcripts for TV channel - CNN - 20180917:03:08:00
comparemela.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from comparemela.com Daily Mail and Mail on Sunday newspapers.

Juan Marie Arzak , Que Tal , Eating Pinxos , Bar Crawl ,