
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
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

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

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

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

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

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

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

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

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

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

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

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,

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