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Photos of Ravaglia Grande
TripAdvisor Reviews Ravaglia Grande Dozza
Travel Blogs from Dozza
... There is a quaint Bolognian custom that these Cafes/Bars have aperitivi from 7 to 8:30 pm. This means that they lay on free food to people buying drinks. The Cafe Zamboni has the best spread according to the travel bible Trip advisor. We had a G & T each and also had a full meal. Not a bad deal for 8 Euro a head.
Home and Bed. Long drive to Baleggio on Lake Como tomorrow. Gonna try to had an early start, not bloody likely!
... be a fun exchange) to Urbino, the birthplace of Raffaello Sanzio, and Michael's passion, where we are spending the next three days. As the first of these is New Years Eve, and our own "gourmet" dinner, we may be in no fit state to update this until the 1st January, but promise to bring you all the gory details as soon as time and hangovers permit - plus all the outstanding photos.
Till then, thanks again for following us, and a very Happy New Year to one and ...
The reason for this strange title, is that we have decided to send home our laundry - the cases and now stuffed with books and in danger of collapse, and so are we from humping them on and off trains! So this morning Michael made two big parcels and set off to find a post office. He found one but was told the parcels had to be in a box. Where the ###### do we find a box in Bologna??? Well, the answer turned out to be round ...
... palazzi, churches galore, old style shops, and miles of covered arcades, all with a unique appearance. The predominant colour is the warm brown typical of northern Italy - another thing Joy swoons over!
Eventually we met up at the gallery again, and having freshened up with a glass of wine and a rest in the hotel, went out to look for dinner. By chance we found another "Rosarose", and couldn't beleive our luck. ...
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Then it was on to a small operation that makes Balsamic Vinegar. It takes 12 - 25 years for the process to get the DOP label, but it was amazing. We sprung for a small bottle that we can carry with us for salads and for whenever we need to splurge.
Then it was on to a Prosciutto factory. The hind legs of pigs are salted and cured for up to 2 years and we saw the process where many ...