Il Gambrinus (english)

Article by Michele Sergio Traditionally the Anglo-Saxon Halloween party has now imposed itself in our country and in particular in Naples where it was adopted with great enthusiasm. For years now, even on the streets of our. city,…

Article by Michele Sergio Gambrinus Summer in Naples is hot, sometimes torrid and sultry. It becomes difficult and tiring to wait for any kind of activity, whether it’s work or study or even ordinary household work. In many, even limit…

Article written by Michele Sergio Nostalgia I warn you every time we talk about Kinder coffee. My adolescence that returns with milk chocolate, bars, baby (in German, precisely, kinder) good and beautiful that bites him … At the end of…

Article by Michele Sergio Only those who were in Naples in the 80s can remember what Maradona represented for the city. Nobody could in those years think, or even hope, that a talent of that magnitude could play in a modest team as was…

article by Michele Sergio Hands up those who prefer espresso coffee prepared at the bar! Now raise your hands who is a mocha lover! The world of incurable coffee drinkers is divided on this ancient dilemma. Today we try to find an…

Article by Michele Sergio In the fifties the beating heart of the city Naples is the Galleria Umberto I. This spectacular Art Nouveau building, built in the late nineteenth century by architect Antonio Curri, is a meeting place for fans…

Article by Michele Sergio Naples, 1816. Gioacchino Rossini is “prisoner” in the Barbaja palace. How is it possible that one of the Masters of classical Italian music is imprisoned in the heart of the Kingdom of the Two Sicilies? It…

Article by Michele Sergio The success and spread of hazelnut coffee in the Neapolitan cafeteria dates back to the 90s when a wind of innovation and a renewed impulse to economic and social development crossed Naples. Guest in 1994 of…

article by Michele Sergio Our city is an open-air museum full of hidden treasures and little-known beauties. Most Neapolitans, however, know her little and no less his stories and legends. It often happens to me, even though you love…

article by Michele Sergio Every pastry chef knows that it is fatal, for a commercial activity, to make new and original desserts and often makes new and delicious ones. Even me, in my small way, I try to propose new sweets. Not…