Pagel vs. besugo

Hablamos del aprovechamiento de los pescados humildes con Alberto Ferruz, chef del restaurante Bon Amb de Jávea, quien en Gastrónoma 2016 ha presentado varias elaboriaciones exquisitas a partir del pagel.

Episode metadata supplied by the publisher feed · Published Nov 22, 2016

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Pagel vs. besugo

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