Great chefs like the Danish Rasmus Munk, the Colombian Alvaro Clavijo, or the Brazilian Alex Atala, gathered at the Apapaxoa gastronomic festival in Mexico, are already predicting an impact on the availability, quality, and price of ingredients. (translated)
Il caldo sposta orari e riduce gli ingredienti, i ristoranti si scoprono vulnerabili a El Niño
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