Gli spaghetti alla brace: come si preparano da Epos Bistrot
Il Carciofo alla giudia, piatto iconico della cucina romanesca, interpretato da Chef Dino De Bellis
Spaghetti alla carbonara a Poggio Le Volpi da Epos Bistrot
La Bistecca Simmental Spagnola sulla Griglia di Epos
“Epos Bistrot is a journey through the meanders of memory,
between ancient and always current recipes.”
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