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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
What do sommeliers drink at Christmas?
The alpine hotel where you can enjoy outstanding mountain cuisine
Io Saturnalia! How to celebrate the festive season like an Ancient Roman
The UNESCO effect: tourism is growing, but there is a risk of losing identity
The perfect pairing? Wine and books
Gambero Rosso Premium
wine
Barolo Bergera-Pezzole Briccobergera 2021
wine
A. A. Sauvignon Vom Kalk 2022
wine
Franciacorta Brut Rosé
Restaurant
Stock Bar
Toronto
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olive oil
Monocultivar Simona 2023
olive oil
Fonterutoli Dop Chianti Classico 2021
Olive Oil Producer
Tenuta San Jacopo
Cavriglia
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olive oil
Vergilium Monocultivar Coratina Bio 2020
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