FARMHOUSE IL BRICCO
Details
Number of people: 2
LOCATION:
The farmhouse Il Bricco is located 7 km away from the town of Alba and only 400 meters from the village of Treiso.
DESCRIPTION:
The magnificent scenery ranges from the hills of the Langhe to the Alps.
The guest accomodation comprises four rooms - one with a whirlpool tub - furnished in rustic Piedmontese style. The Breakfast Buffet offers only local selected products (sweet and salted).
The farm is made up of 5 hectars of vineyards for the production of DOC and DOCG wines.
SERVICES:
At guests' disposal:
- Panoramic terrace
- Solarium
- Panoramic garden
- Picnic Area
- Tasting wine production
- Many information about the territory
We speak English, French, German.
The village of Treiso is located 7 km away from the centre of Alba.
When you arrive in the square Leopoldo Baracco in Treiso, coast the church and go down taking the street on your right. If you drive near the sporting area with the tennis court and the recreation ground, you will find the signs of the farm and you will arrive directly in the courtyard of the farm. Agriturismo Il Bricco is about 400 meters far from the square Leopoldo Baracco.
| Terms and Conditions | |||
 | Check in | From 14.00 till 20.00 | |
| Check out | till 12.00 | |
| Cancellation Policy | Cancellations prior to 0 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy | |
| Extra charge |
| |
| Pets | Welcome | |
| Credit cards accepted at check in | VISA MASTERCARD | |
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ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 400 g black tagliatelle
- 8 king prawns
- 1 clove garlic
- 1 small bunch parsley
- 1 glass dry white wine
- extra-virgin olive oil
- salt
Sauté the shelled prawns in oil and flavour with some chopped parsley and garlic and a pinch of salt. Add some white wine and cook over a rapid heat for three minutes. Boil the pasta in plentiful salted water, drain when al dente and transfer to the pot with the sauce. Mix carefully for a few minutes, remove from the heat and serve piping hot, garnishing with the remaining finely chopped parsley.
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