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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 to the Kunsthistorisches Museum in Vienna, the emotion is even greater.
This year the director opened the doors of his…
A simple and brilliant idea: the hazelnut caffee
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…
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 19th century are on display. It was the entrepreneur Mariano Vacca who, having taken over the management of the Caffè…
An unusual beer party in the coffee temple
Article by Michele Sergio
We are all impatient to seal the Italo-German twinning on October 31st which will be held at Caffè Gambrinus. There will be authorities, press and guests from Germany including the small “Black Forest Tigers”…
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, know her little and no less his stories and legends.
It often happens to me, even though you love…
The black baba
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…
THE CAPPUCCIOTTO: THE NEWS OF THE AUTUMN 2016
article by Michele Sergio
Increases the number of tourists who come to visit the beauties of the city of Naples. You see them walking through the main streets admiring the architectural beauties, photographing the “sponged cloths” in the…
A special wedding cake
article by Michele Sergio
Yesterday I asked the master confectioners of Gambrinus to make an original white wedding cake, shaped like a pyramid, with decorations on the sides.
When the head pastry chef Stefano called me to tell me that…
