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Turkish coffee versus Neapolitan coffee

Article written by Michele Sergio and published in Rome on 08 December 2019 In recent days there has been a

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Christmas with … the Cuccumella

Spend Christmas with loved ones waiting for coffee prepared with Neapolitan Article written by Michele Sergio and published in L’Espresso

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Kinder coffee, when the coffee marries the famous chocolate

Article written by Michele Sergio Nostalgia I warn you every time we talk about Kinder coffee. My adolescence that returns

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A special breakfast for Valentine’s day

Article written by Michele Sergio The Neapolitan people, considered one of the most romantic of all, is distinguished by a

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A coffee in honor of Maradona

Article by Michele Sergio Only those who were in Naples in the 80s can remember what Maradona represented for the

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COFFEE EXPRESSO BY BAR OR COFFEE PREPARED AT HOME

article by Michele Sergio Hands up those who prefer espresso coffee prepared at the bar! Now raise your hands who

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the Brasilian coffee

Article by Michele Sergio In the fifties the beating heart of the city Naples is the Galleria Umberto I. This

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La Barbajata: the favorite coffee by Gioacchino Rossini

Article by Michele Sergio Naples, 1816. Gioacchino Rossini is “prisoner” in the Barbaja palace. How is it possible that one

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A babà  for Raffaele Sanzio

article written by Michele Sergio There is nothing more suggestive than visiting a museum at night. And if it comes

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A simple and brilliant idea: the hazelnut caffe

Article by Michele Sergio The success and spread of hazelnut coffee in the Neapolitan cafeteria dates back to the 90s

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A wonderful portrait for Princess Sissi

article by Michele Sergio In the historic gilded halls of Gambrinus, many paintings of the Posillipo school of the late

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An unusual beer party in the coffee temple

Article by Michele Sergio (the coffee boss) We are all impatient to seal the Italo-German twinning on October 31st which

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The nougat of Count Dracula

article by Michele Sergio Our city is an open-air museum full of hidden treasures and little-known beauties. Most Neapolitans, however,

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The black babà 

article by Michele Sergio Every pastry chef knows that it is fatal, for a commercial activity, to make new and

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