Galli Apartments Livigno
Via Saroch Livigno, Lombardy, 23030, Italy
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Smal and confusing ski area
... where wide and most people there where skiing calmly. It felt like Passo Tonale is a great ski area for beginners and families.
The most restaurants served "fast food" and didn't accept VISA card. We found a great place to eat at called Albergo La Torretta in the center with good prices and they accepted VISA. The restaurant prices is ok, a pizza for 6-8 euros and a dessert for 2-4 euros. There was not so many ski stores but there was one really cool snowboard store.
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St. Moritz
... skiing as you can star spotting. The prices are geared towards the wealthy. We did watch the Lear jets coming into land for a while.
The area is pretty, but neither of us would describe it as stunning, or anywhere near as beautiful as other places we have seen. We are staying quite a fair way out of town, a little too far probably, but all that we could afford out of ...
Our last two days in Switzerland
St. Moritz, Switzerland
Monday 16th January
We leave Torino in the morning, again with a blue sky and the sun shining. The train journey is virtually the same route that the Bernina Express took on Sunday, except we skirted St Moritz then, so have the opportunity of seeing all the sights and scenery all over again. The only difference is the cost and the lack of information given out by the train of ...
Another scenic train journey
... walking areas. There is plenty of snow on the Swiss side of the Alps even the trees are covered but as we head down the other side - the Italian Alps and in Tirano there is no snow seen except high up on the mountain tops.
Open carriages are seen in the sidings with covers on top, looking at the booklet we are given, it appears these are available for summer trips! Would have been terrific for photography as there would be no glare ...
Is it STILL snowing?
... know that sounds silly, but it’s true!! It’s a great feeling, watching people enjoy the food you have prepared. And I love the mornings in the chalet, when I make the afternoon cake and prep the dinner, in my own time, with my coffee and Woman’s Hour for company – its heaven. Over the three weeks, I have learned to ‘duck and dive’ as our cookery course director Lou is fond of saying, which means I have learned to adapt ...

