Terme di Rapolla

Address: Via Melfi 170, Rapolla, Basilicata, 85027, Italy | 3 star hotel
Searching for availability...
*Prices above are provided by partners for one room, double occupancy and do not include all taxes and fees. Please see our partners for full details.


This 3 star hotel is located on Via Melfi 170, Rapolla.
Map this hotel


Photos of Terme di Rapolla

    View all photos

      TripAdvisor Reviews Terme di Rapolla

      3.50 of 5 stars Very Good

      Travel Blogs from Rapolla

      Mingling with the Italian Farmers

      A travel blog entry by hannahgriffiths on May 09, 2014

      6 photos

      ... a doughnut but really soft and delicious!

      This week I spent some time in the pasta quality lab with Concetta checking Sainsbury’s products against their Quality Attribute Sheet (QAS). The QAS states what is acceptable and unacceptable standards of the products and is written by Daybreak Foods, the company who import the pasta from De Matteis for Sainsbury’s (the middle man in the operation), and then is approved by Sainsbury’s. For each batch of ...

      Wheat glorious wheat!

      A travel blog entry by hannahgriffiths on May 01, 2014

      5 photos

      This week I have spent time learning more about the purchasing of wheat to be processed in the mill, the marketing of the De Matteis brands, and a bit more about quality checks carried out in the pasta factory lab before heading off to Naples to explore.

      I firstly sat with Francesco, the Raw Materials Purchasing Manager, who told me all about buying wheat and semolina. The wheat is harvested by farmers from the end of May until July, and is then stored by ...

      Pasta making is no fusilli business

      A travel blog entry by hannahgriffiths on Apr 19, 2014

      11 photos

      ... silos to ensure no infestation occurs and the quality of the wheat is suitable. If it is not suitable and does not reach their standards it is not accepted. The wheat is then milled to produce semolina or a mix of the bran and semolina which is made to produce whole wheat pasta. In other countries, soft wheat flour can be used in pasta production but in Italy only durum wheat semolina is used, which gives it it's fantastic yellow colour. The grain is then stored in silos ...

      Three day week!!

      A travel blog entry by klynch35313 on Oct 29, 2012

      Italy has more public holidays than England, 13 compared to 8!!! My trip has coincided with Tutti i Santi (all saints day) and so Thursday is a day off, and the company has decided Friday will be too!

      October 29th
      This morning I went over the HACCP (Hazard analysis and critical control points) plan with Giuditta. She improved the plan dramatically upon joining the company earlier this year and it is now a very effective system. Food suppliers must have a ...

      Week 4

      A travel blog entry by klynch35313 on Oct 22, 2012

      4 photos

      October 22nd
      How is it only week 4??!! It feels like I have been In Italy for ages! Spent this morning with the man in charge of wheat purchasing. It is a complex job as the wheat price market fluctuates frequently and depends on loads of factors such as the weather, world usage and production. Francesco has to communicate with Fausto in the Mill to see what wheat (and which quality of wheat) is required when, and then purchase it. There are lots ...