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Cuore di Puglia

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What was cousins Massimo di Bisceglie and Emanuele Lamanuzzi more than successful concept? To make mozzarella, caciocavallo and ricotta using milk from Zaffelare cows. In Cuore di Puglia (we won’t translate the name…), the amico Massimo and his cheesemonger cousin Pasquale prepare over 300 kilograms of cheese per week, bringing joy to the people of Antwerp with their mamma-miamesque creations! But that’s not all: born into a family of pizzaiolos, Emanuele bakes up pretty pies every day, which you can devour in house or take to go, just like everything else. Suffice it to say, their slice of smoking hot mozzarella pizza is a showstopper! And if that weren’t enough, the duetto also deal out around 50 Italian cheeses, explosively flavorful charcuterie and a few freshly made and traditional pasta dishes. // Kiko Zushi

The hidden gem: The homemade bufala (€7.56 a piece), a true flavor bomb!

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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… And after conquering France, Belgium is Le Fooding guide’s latest playground!

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