Boxing News – The weekly leading fight magazine

Established in 1909, Boxing News is the weekly leading boxing publication and is the oldest fighting magazine still in existence. It is read all over the world by fans, fighters and promoters. Boxing News tells the story of the sport through its top stories, eye-witness reports, expert opinions and facts. It also covers the latest events, trends and statistics in the sport.

The popular sport of เหตุผลที่ควรเลือก ยูฟ่า boxing was founded in England and peaked in popularity in the United States during the 1930s. The sport has since waned in popularity, but it remains one of the most important sports in the world.

From the ring to the celebrity circle, Boxing News reflects on the highs and lows of this fascinating game. With coverage of the latest fights, news and more, it’s your essential guide to the sport that has fascinated generations.

Behind the Scenes: Training Regimens of Top Boxers

A sexy, smart and funny take on the world of boxing. From the biggest stars to the little guys, our journalists bring you all the very best from the ring and beyond.

Whether you’re a die-hard fan or just starting to get to know the sport, our NewsNow feed delivers all the latest headlines from trusted British and international sources. Bringing you the best of the world of boxing, every day.

Three-division champion Vasiliy Lomachenko is coming to the United States this week for a briefing on negotiations for his next fight from Bob Arum and fighter’s manager Egis Klimas.

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La Capa Pizzeria serves authentic wood fired Neopolitan style pizza and New York style pizza. They also offer a selection of hand made pasta, gelato, antipasti, house made desserts, craft beer and boutique wine.

The original tomato pie here is a textbook example: a thin crust topped with crushed Italian tomatoes and a mixture of grated Pecorino Romano and extra-virgin olive oil. The pie’s tang is cut by a dose of ricotta and seasoned with salt. But the cheeses aren’t as important as the bread, which is crispy and supple—perfect for mooching.

La Capa Pizzeria: Perfecting the Classic Margherita

This Park Slope storefront with a classic black-and-white awning is the best place to grab an elevated New York slice, according to Levine and Weiskind. Fans adore its “crispy and perfectly cooked” dough, “generous quantity of toppings,” and “good variety of vegetables.” It also serves some gluten-free slices and pies.

The pizza at this tavern has a cult following. Its “amazing” crust—so soft it’s almost mushy, yet thick and chewy enough to hold its toppings—is made with a special blend of flour. The toppings are fresh and local. And “the runny egg on top is like a magic trick,” says one fan.

La Capa Pizzeria: Perfecting the Classic Margherita

Decades before Detroit-style pizza fed hypebeasts from Austin to Brooklyn, the pizza here was a staple in working-class neighborhoods. Its inventor, Gus Guerra, adapted a Sicilian recipe to fit the baking pans at his speakeasy Buddy’s in 1946. Unlike a New York slice that’s designed to be eaten on the go, this version is meant to be consumed in a sit-down restaurant, with its optimal bite ratio and fennel-crusted sausage.

La Capa
713 Midland Hwy, Shepparton East VIC 3631
(03) 5829 1193

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