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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. ....
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. ....
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 ....
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 ....
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