Europe · General news · La Vanguardia

Natàlia Roig, sumiller: “La forma de cocinar las setas condiciona la elección del vino; para unas croquetas de boletus, sin duda elegiría un espumoso de método ...

Published by La Vanguardia · Spain 7 h ago

Es tiempo de boletus, níscalos, trompetas de la muerte y rebozuelos y la experta muestra qué criterios seguir para elegir su mejor maridaje ...

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