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PASTA WITH CAULIFLOWER, SUN-DRIED TOMATO AND OLIVES 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TEMPEH 
SEITAN WITH TOMATO, OREGANO AND BASIL PIZZAIOLA SAUCE, WITH RICE 
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SPINACH, GARLIC AND CHEESE OMELETTE 
WHITE BEANS STEW WITH ZUCCHINI, THYME AND CHARD 
Subtotal
42,50
5