Tony Loeb

🍸 Terry Monroe, proprietor of Opera 33 in Milan for nearly 30 years, shares mixology insights. The venue, likened to a blend of speakeasy, circus, theater, and chemistry lab, features a piano as a bar counter. Monroe's book "Cromococktail," published by Hoepli, offers 99 recipes and combines chemistry with creativity. Gin can be flavored with saffron using 0.02 grams per liter, but not exceeding 0.05 grams due to toxins and heat sensitivity. White tea flavored gin requires 4 grams of tea leaves per liter for 24-48 hours, adding two butterfly pea flowers for 12 hours to achieve a lilac color. Monroe observes two types of clientele: those who savor their drinks and those who consume quickly, stating that alcohol consumption remains high among certain young people. The article can be also listened to as a minipodcast on Instagram.

🍕 Crocca, part of the Gruppo Pizzium, unveiled its winter menu featuring season-fresh ingredients like pumpkin, friarielli, mushrooms, and nuts for their thin, crispy pizzas. A unique dough recipe includes 180 grams of dough, two baking processes, and a blend of type 0, corn, and spelt flours. In 2023, Crocca contributed significantly to Gruppo Pizzium's net turnover of €43.5 million, marking a 45% increase from 2022, and an Ebitda around 20%. Crocca's revenue was €4 million in 2023. Expansion in Northern Italy led to 12 outlets in cities like Milan, Turin, Verona, Brescia, and Gallarate. For more information, visit www.crocca.it.