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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TOFU 
CREAMY POLENTA WITH EGGPLANT RAGU 
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CHICKPEAS CROQUETTES WITH TOMATO, PEPPER, ONION, ZUCCHINI AND EGGPLANT RATATOUILLE 
CASTILIAN LENTIL STEW 
Subtotal
34,00
4