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Chiltern sunglasses
Havana shirt
Canvas tote
Monocle magazine May 2024
Konfekt - Issue 14
The Forecast 2024
Spain: The Monocle Handbook
Visal jacket
Rachel long sleeve T-shirt
Ripstop cap
Windbreaker
Nizyū Kanō rucksack
Holdall bag
Shoulder bag
Equinox Light U Carry-on suitcase 34 L
Waan Nozo bowl
AL30 alarm flip clock
Meigallo cobalt vase
Lou stool
Small A6 hardcover pocket notepad
Large B5 hardcover linen notebook
Drehgriffel pen
Wallet notebook
Candle One: Hinoki
Scent Three: Sugi
Calavria roll-on fragrance
Welsh Lavender foot cream
Porter
Comme des Garçons
Leuchtturm1917
Japan Collection
Darumas
London
Zürich
Tokyo
Hong Kong Airport
Issue 102, volume 11
p.149 - 151
01 of 08Autogrill CEO Gianmario Tondato Da Ruos
02 of 08Freshly made pasta
03 of 08Il Mercato del Duomo, one of Autogrill’s new Bistrot restaurants
04 of 08Italian desserts prepared on site
05 of 08Shop floor
06 of 08Raw materials
07 of 08Bistrot hamburger
08 of 08Crisps fresh from the fryer
Italy’s premier fast-food pitstop has hit the slow lane. Its restaurants are now embracing sustainability and provenance with tasty results.
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