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Food News
Bar Moccia at the airport, history and rebirth of a Neapolitan institution
Founded in 1936 in Chiaia by Giuseppina Moccia, the bakery on via San Pasquale has recently gone through turmoil, which culminated with the collateral assignment of the brand to Fratelli La Bufala last year. Now the Bar Moccia, known for...
13 Jul. 2017, 05:00
Castello di Gabbiano, a vertical tasting of 10 vintages of Chianti Classico Gran Selezione Bellezza
The Abruzzese family that bet everything on Cerasuolo (and won)
The unexpected white wine that tells the story of Calabria without raising its voice
The family Brunello that conquers Montalcino. Here’s the winery awarded for its outstanding red wine
Eric Asimov outlines how the wine industry can save itself
Gambero Rosso Premium
wine
Colli Maceratesi Ribona Pausula 2020
wine
Romagna Sangiovese Sup. Don Pasquale 2017
Wine Vault is here, a safe for precious bottles in the heart of Milan
Beloved by Dalí and surviving the Civil War: A journey into Barcelona's oldest cocktail bar, revived by youngsters
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olive oil
Tommasino Bio 2019
olive oil
Dop Canino Monocultivar Caninese 2023
olive oil
Doge 2020
olive oil
Laudemio Bio 2023
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