Hotel Ristorante Reginna Po
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Travel Blogs from Moncalieri
... We had the most amazing pasta (Bree had gnocchi and I had agnalotti) and probably the best part was that the portions were small and so we loved everything they gave us and didn’t feel guilty one bit for cleaning our plates! We also had a wonderful bottle of Barolo wine produced by the winery there and it was a delicious complement to our food. Needless to say this brief stop on our way to the French Riviera made us incredibly excited to return to Italy later in our travels. ...
... Palace and surrounds date back to the 16th century, when the royal family decided that the many other residences around Turin weren’t enough. Having previously visited the Palace of Versailles outside Paris, I can see why Venaria Reale draws comparisons. There are many similar features and a similarity in the architecture. A huge amount of restorative works have been completed to restore Venaria to ...
... courtyard was packed like sardines with visitors trying to grope the breast of the bronze statue of Juliet, which is supposed to bring good luck. The crowd kept growing by the minute, so we didn't hang around long.
We moved on to Piazza dei Signori, where the statue of Dante Aligheri stands alone, before heading back to the car to move on to the next stop.
The southern end of Lago ...
... of any currency sampling all of the amazing produce available, but I wouldn’t have been able to fit in the airline seats on the way home if I did.
We ate at the Eataly pizzeria where I went with the traditional Margherita again. With only a few meagre ingredients, it sounds very plain, but a well-executed Margherita is a culinary delight. The example I got at Eataly was top-notch. ...
... Ristorante da Gemma in the village of Roddino, where we were treated to a Piemonte banquet, sampling the traditional dishes of the region. We started with some salami and assorted breads, followed by egg salad, veal, carne cruda (raw beef mince - surprisingly good!), taglialini, agnolotti, rabbit & goat. Dessert was Amaretto Bonet, apple strudel & meringata. I tried everything but the veal and the meringata, and was suitably impressed with every ...
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