Without having had time to just finish the turron and open gifts, he has played us bid farewell to Christmas and start a new year uncertain and full of unknowns, but also full of opportunities, parties and celebrations. And is that they are beginning to count the days for the next big party of this 2016, carnivals. As January progresses, White Christmas snow is melting and leaves bare the wide variety of colors that are stained the costumes of the more rowdy party of the year.
The old aromatic wine, which the ancient Greeks attributed antiseptic benefits, known a time of expansion, with proposals that are born out of multinational circuits; spritzers made from Galicia, with raw material Galician and international willing, as St. Petroni vermouth, made with albarino wine on lees, which proved to be an excellent choice for the culinary creativity in the wise hand of the master chefs of Grill O'Pazo.
Throughout the month of August was held in the region the days of exaltation of the Herbón pepper. Oscar Vidal, the young master chef Asador O'Pazo, attended the party the way he knows how: with delightful surprises. This time the presentation was with (more) jury than usual. Along the demanding customers we enjoy with several gastrobloggers willing to issue verdict in front of the menu they were.
