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Oenophilic restaurateur Frederick Twomey's Italian wine bar chain stocks bottles from all over the Boot (Pugliese reds, Sicilian whites, Lombardy rosé), displaying them behind the glossy wooden bar. Pair the boozy grapeage with charcuterie (air-dried beef, grana padano), bruschette (tuna and white bean) and panini (speck with cured apples and Taleggio, eggplant with anchovies and caper-mint pesto).