HOTEL GRESSONEY
Details
Number of people: 4
LOCATION:
In front of Villa Margherita short distance from the historic centre of St. Jean - Gressoney.
DESCRIPTION:
The rooms and junior suites (some with loft) are spacious and comfortable, all with extensive services with hair dryer, telephone, satellite TV, radio, music, safe, refrigerator and terrace.
The main peculiarity of this country is the population, which belongs all'etnia Walser, language Titsch (a variant archaic dell'alemanno). This has obviously given the whole history, religious and civil: from northern Europe through the high mountain passes, Walser have always maintained links with the lands of origin or as a destination for seasonal migration, both as an object of trafficking trade, so that the valley was called Krämertal that is downstream of the merchants.
Even today we can admire the characteristic stadel, rural buildings that are based on short columns stone shaped like a mushroom.
"3 DAYS STAY OFFER"
- 3 Days stay
- for minimum 2 persons
- Double standard room
- Half board treatment
- 1 Welcome Drink
- 1 Sauna + 1 Hydromassage
(for 2 persons, with reservation )
Total amount of the stay: Euro 540,00
SERVICES:
Garage - Sauna - Jacuzzi - Solarium - Horse riding
AUTO:
Highway A5 Turin-Aosta, exit at Pont-Saint-Martin, here take the regional road for the Gressoney Valley.
TRAIN:
Line Turin-Chivas USA-Aosta, stop in Pont-Saint-Martin, then by bus to the Valley of Gressoney
COACH:
From Turin or Milan line up for Aosta in Pont-Saint-Martin then line to Gressoney
Other destinations
-
TREVI ()
Perugia (Umbria) -
SAN GIOVANNI ROTONDO (1)
Foggia (Apulia) -
ZAFFERANA ETNEA (1)
Catania (Sicily) -
FABRIANO ()
Ancona (Marche) -
SANREMO (2)
Imperia (Liguria)
CHOOSE A REGION OF ITALY
Calabria Campania Emilia Romagna Lazio Liguria Lombardy Marche Piedmont Apulia Sardinia Sicily Tuscany Trentino-S. Tyrol Umbria Aosta Valley Veneto
ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 1 kg minced veal
- A few sprigs of flat-leaf parsley
- 2 slices day-old bread, soaked in 3 tablespoons milk
- 2 tablespoons olive oil
- 1 carrot, coarsely chopped
- 1 small onion, coarsely chopped
- 800 g ready-made tomato passata
- ½ garlic clove
- 1 egg, beaten
- Salt and freshly ground black pepper
Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and ... continue
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