English archive > Origen of foods
   

 

First course  
White rice with tomato sauce and fried egg

Macaroni bolognese

Catalonian-style spinach

Bolied egg salad

Second course  
Roman-style calamari

Hamburger

Potato omelette
Dry beans with sausage

Pork'Cordon Bleu' booklets

Spit-roast chicken

Dessert  
Strawberries and cream

Catalan custard cream

Almond biscuits with pine kernels
   
   
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Multimedia didactic unit: originoffoods.pdf
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Author: Gloria Piera. Pharmacist.
Illustrations: Sònia Ribas. Espais Telemàtics.