Desde hoy hasta el 20 de mayo se celebra el #RibadeodeTapeo y ya estás tardando en venir a #Galipizza a probar nuestra tapa #GALIMAGNUM:
- Micuit de pato bañado en chocolate blanco con cebolla frita deshidratada y frutos del bosque.
Desde hoxe ata o 20 de maio celébrase o #RibadeodeTapeo e xa estás tardando en vir a #Galipizza probar a nosa tapa #GALIMAGNUM:
- Micuit de pato bañado en chocolate branco con cebola frita deshidratada e froitos do bosque.
From today until may 20th Ribadeo is celebrating its #RibadeodeTapeo and you can’t miss our tapa #GALIMAGNUM:
- Semi-cooked (mi-cuit) duck coated with white chocolate with dried fried onion and wild fruits and nuts.
![Share on Facebook Facebook](http://blog.galipizza.com/wp-content/plugins/social-media-feather/synved-social/addons/extra-icons/image/social/circle/64x64/facebook.png)
![Share on Twitter twitter](http://blog.galipizza.com/wp-content/plugins/social-media-feather/synved-social/addons/extra-icons/image/social/circle/64x64/twitter.png)
![Share by email mail](http://blog.galipizza.com/wp-content/plugins/social-media-feather/synved-social/addons/extra-icons/image/social/circle/64x64/mail.png)