Babbawinter21 Dinner Menu

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OUR DISHES ARE THOUGHTFULLY CRAFTED. WE ENCOURAGE YOU TO TRY THEM THE WAY WE ENVISIONED. ANTIPASTI INSALATE Babbalucci snails, garlic, parsley, white wine, Mista mix green, red onion, cherry tomatoes, crostini 12 olive, cucumber, balsamic 10 Short rib arancini risotto croquettes, short Romana grilled romaine, pancetta, grana, rib ragu, grana, pecorino 9 croutons, anchovy dressing 12 Calamari Fritti fried calamari,cherry peppers, Burrata oven roasted tomatoes, calamata marinara sauce 15 olives, basil pesto 13 fried brussel sprouts pickled peppers, herbs contadina roasted beets, carrots, brussel and honey 9 sprouts, arugula, shaved fennel, pecorino, polpettine beef and spinach meatballs stewed citrus dressing 12 in tomato gravy, whipped ricotta, crostini 10 pepata steamed mussels, tomato, lemon garlic white wine broth , crostini 14 Add Prosciutto 5 | Add Shrimp 8 | Add Chicken 6 mushroom arancini risotto croquettes, mur- Add Burrata 5 shoorm gorgonzola risotto 8 PRIMI Spaghettoni tomato sauce, beef meatballs, grana, basil 17 Fusilloni sausage, mushroom, porcini cream, touch of tomato 18 Short Rib Lasagna short rib ragù, béchamel, mozzarella, grana 18 Trenette fresh pasta, shrimp, italian hot peppers, tomato, cognac cream sauce 24 paccheri al ragu’ napoletano tomato sauce, meatballs, sausage, chorizo, shaved pecorino 20 Capellini jumbo lump crab, shrimp, clams, calabrian chillies, white wine, garlic 26 Fettuccine wild mushrooms, herbs, shaved pecorino, gorgonzola cream sauce, truffle oil 18 Substitute Gluten Free Penne or Spaghetti +2 SECONDI Eggplant Parmigiana eggplant, tomato sauce, mozzarella, parmigiano, basil 16 chicken francese battered, pan fried chicken, lemon white wine and butter sauce, mashed potatoes, sauteed spinach 23 chicken parm buttermilk fried chicken tenders, tomato sauce, mozzarella, grana, served over spaghetti 24 atlantic salmon grilled salmon, lemon vegetable couscous, roasted beets, fennel fronds, fennel emulsion 27 CONTORNI Broccoli Rabe 8 | Handcut Fries with salsa rossa 8 | roasted, spiced baby carrots 8 marinated beets 8 | vegetable couscous 7 | garlic focaccia 5 | garlic mashed potatoes 7 Spicy = Vegetarian= Vegan = Gluten Free = = 0.25 is donated to MealsForGood to Contains Nuts = CN fight food insecurity in the community *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may *Please inform your server of any food allergies increase your risk of foodborne illness. **Gratuity of 20% will be added to parties of six or more DINNER.

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Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
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Pasta ($10) Meat ($15) Fish
LUNCH ONLY / 12PM-4PM / TAKE OUT ONLY / DUPONT (202-483-3070) / 14TH (202-290-1178) PASTA ($10) Add: Meat Sauce $3.99, Shrimp (5 pcs) $4.99, Chicken $6.99, Gluten free Penne, Spaghetti $4.99 - Whole Wheat Penne, Spaghetti $2.99 Penne All'arrabbiata spicy tomato sauce, garlic Penne alla Margherita fresh tomato sauce, fresh basil, mozzarella Spaghetti con Polpette di Manzo spaghetti, fresh tomato sauce, beef meatballs Capellini con Pomodoro e Basilico angel hair pasta, fresh tomato sauce, garlic, basil Fettuccine Alfredo homemade fettuccine in a parmesan cream sauce Carbonara spaghetti, onions, pancetta, black pepper, egg Cavatelli homemade cavatelli, Italian sausage, tomato sauce, parmesan, broccoli rabe Ravioli Della Nonna homemade ravioli filled with pumpkin, amaretti, butter sage sauce Cacio e Pepe homemade tagliolini, parmigiano, pecorino, black pepper, olive oil MEAT ($15) Pollo alla Milanese Milanese style breaded chicken breast, cherry tomatoes, arugula Battuta di Pollo pounded, grilled chicken breast, mixed greens, cherry tomatoes FISH ($15) Salmone alla Griglia grilled fillet of Atlantic salmon, seasonal vegetables, olives, capers PIZZA ($10) Marinara* San Marzano tomato sauce, roasted garlic, oregano. Margherita Classica San Marzano tomato sauce, fresh mozzarella, basil. Napoletana* San Marzano tomato sauce, anchovies, capers, oregano. Sofia San Marzano tomato sauce, fresh mozzarella, gorgonzola, dolci. Salami San Marzano tomato sauce, fresh mozzarella, pepperoni, mushrooms. Vegetariana* San Marzano tomato sauce, roasted bell peppers, eggplant, zucchini. Indiavolata Fresh mozzarella, Italian sausage, broccoli rabe. Without san marzano tomato sauce Caciottaro Four cheeses: mozzarella, gorgonzola, taleggio, grana. Without san marzano tomato Verdona Ricotta cheese, spinach, olives, capers, mozzarella. Without san marzano tomato sauce .
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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Barilla Spa (A)
Harvard Business School 9-694-046 Rev. June 14, 1994 Barilla SpA (A) Giorgio Maggiali was becoming increasingly frustrated. As director of Logistics for the world’s largest pasta producer, Barilla SpA1, he was acutely aware of the growing burden that demand fluctuations imposed on the company’s manufacturing and distribution system. Since his appointment in 1988 as Director of Logistics, he had been trying to make headway on an innovative idea proposed by Brando Vitali, who had served as Barilla’s director of Logistics before Maggiali. The idea, which Vitali called Just-in-Time Distribution (JITD), was modeled after the popular “Just- In-Time” manufacturing concept. In essence, Vitali proposed that, rather than follow the traditional practice of delivering product to Barilla’s distributors on the basis of whatever orders those distributors placed with the company, Barilla’s own logistics organization would instead specify the “appropriate” delivery quantities—those that would more effectively meet end-consumer’s needs yet would also more evenly distribute the workload on Barilla’s manufacturing and logistics systems. For two years Maggiali, a strong supporter of Vitali’s proposal, had tried to implement the idea, but now, in the spring of 1990, little progress had been made. It seemed that Barilla’s customers were simply unwilling to give up their authority to place orders as they pleased; some were even reluctant to provide the detailed sales data upon which Barilla could make delivery decisions and improve its demand forecasts. Perhaps more disconcerting was the internal resistance from Barilla’s own sales and marketing organizations, which saw the concept as infeasible or dangerous, or both.
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THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021
THE HIGHLANDS HAPPENINGS The Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021 HIGHLANDS UPCOMING ATTRACTIONS Residents of The Highlands are very active members of our surrounding community. As such, we understand your schedules are full of volunteering, doctors’ appointments, social events, and more. To better encourage engagement and being conscious of your time, the Programming Department is excited to announce an enhancement to program advertisement. In the Mailroom on the bulletin board, you will find a document titled “Highlands Upcoming Attractions.” This document provides residents information about all of the upcoming programs, trips, and socials scheduled for the upcoming months thereby allowing residents to save the date. Full details about each event will be included in the Highlands Happenings closer to the event date. Registration for events will begin once officially advertised in the Highlands Happenings. THE HIGHLANDS’ WEEKLY PSA invited to select vegetables from the table to spruce up their summer As we are in the middle of the dog days of summer, it can reach north salads, lunches, dinners or just for a health snack. Bring your own bag. of 90 degrees during the daytime and in the low 80s at night. Senior Please note that there may be days when there are no vegetables adults’ bodies have trouble regulating their internal body temperature available for sharing. In that case, residents can check again on another making residents more susceptible to overheat. While taking a break day to see what vegetables have appeared. from outside heat, here are some tips to make the inside of your home cooler.
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Pasta & Sauce Pairing Suggestions
Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
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Spaghettigf, Capellini, Or Pennegf Marinara 13 TRADITIONAL HOUSE
APPETIZERS Sausage Arancini Bruschetta Quattro Meatballs al Forno Lightly breaded fried risotto (3 pieces) Roasted red peppers, grape tomatoes, Four meatballs, three Italian cheeses, stuffed with fresh mozzarella cheese and fresh basil, garlic, fresh mozzarella, olive oil toast points 9 make it gluten free 11 hot Italian sausage 10 & balsamic reduction, toasted crostini 14 Mozzarella Fritti Chicken Wings Pizza Pillows House-made, lightly breaded House-made pizza dough, fried & mozzarella, marinara 8 served with marinara 6 Zucchini Fritti Garlic Bread 5.5 Fried Ravioli add mozzarella 1 Breaded cheese ravioli, Italian Buttermilk marinated fried zucchini, seasoning, marinara 10 marinara 9 SOUPS & SALADS Add a Protein Grilled Chicken 5 Steak 7 Three Jumbo Shrimp 8 Salmon 9 Classic Caesar Caprese “G” Classic Romaine lettuce, Caesar dressing, Fresh mozzarella, sliced tomatoes, Our original dinner salad; iceberg & house-made croutons & parmigiano fresh basil, extra virgin olive oil 11 romaine, with grape tomatoes, cucumbers cheese full 8.5 side 5.5 and banana peppers 5 Italian Wedding Soup 4.5 Tommy’s Prosciutto FLATBREADS Caprese Smoked provolone, sliced Roma tomatoes, romano & Fresh mozzarella, sliced tomatoes, fresh basil, balsamic parmigiano cheese, mushrooms, Prosciutto di Parma, reduction 12 black truffle oil 16 HOUSE PASTA SPECIALTIES Add a salad: Classic or Caesar 2.95 SpaghettiGF, Capellini, or PenneGF Marinara 13 Add a Protein Chicken or Sausage 5 Two Meatballs 3.5 Gluten Free 4 Three Jumbo Shrimp 8 or Salmon 9 Penne Giammarco Saccotini
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Product Name
PRODUCT CATEGORY: Semolina Pasta – Retail / Foodservice US REVIEWED DATE: November 2018 1. PRODUCT DEFINITION A shelf stable dry pasta product made from enriched semolina and durum wheat flour. This product is food grade and in all respects, including labeling, is in compliance with current Good Manufacturing Practices and all applicable government regulations. Our products are manufactured with a disciplined management system. 2. KOSHER DESIGNATION: This product is approved by the O.U and certified as Kosher. 3. ANALYTICAL AND PHYSICAL ATTRIBUTES A. SENSORY Uncooked Texture: Hard; not brittle. Appearance: Golden yellow in color. Cooked Taste: Wheaty flavor; No off flavors. Aroma: Wheaty aroma, no off notes. B. ANALYTICAL ATTRIBUTE UPPER RANGE LIMIT Moisture 12.50% C. DEFECTS The product will have no extraneous or off odor, flavors or colors. When stored at ambient temperature, the product will have no noticeable change during its shelf life. Barilla America, Inc. CONFIDENTIAL November 2018 (GS) PRODUCT CATEGORY: Semolina Pasta – Retail / Foodservice US REVIEWED DATE: November 2018 4. MICROBIOLOGICAL AND SAFETY REQUIREMENTS The procedures for microbiological analysis will be those described in the current edition of the U.S. Food and Drug Administration’s (FDA) “Bacteriological Analytical Manual for Foods”. Acceptance of the product requires the following microbiological criteria be met: ATTRIBUTE UPPER RANGE LIMIT Aerobic Mesophilic Plate Count 10,000 CFU/g Coagulase Positive Staphylococci 100 CFU/g Mold 100 CFU/g Yeast 100 CFU/g Total Enterobacter 10 CFU/g Salmonella absent in 25 grams Products shall be in compliance with government guidelines and regulations concerning Salmonella and other product specific pathogens of public health significance.
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Catalogo Dei Prodotti
Catalogo dei Prodotti Questo catalogo nasce dal desiderio e dalla necessità di creare un’unione innovativa tra l’ordinaria vendita al dettaglio e l’offerta a distanza di quello che la nostra bottega può offrirvi. Abbiamo scelto una modalità che ci auguriamo possa regalarvi nella maniera più semplice e chiara, la possibilità di conoscere, scegliere ed ordinare tutti i nostri numerosi articoli comodamente da casa vostra. Teniamo a precisare che tutti i prodotti indicati all'interno del catalogo sono soggetti a disponibilità limitate da stagionalità o da scorte di magazzino. Ci rendiamo quindi disponibili sia telefonicamente che tramite email a seguirvi e consigliarvi nei vostri acquisti e confermarvi le disponibilità delle vostre scelte. Pasta e Riso (04) Farine e Polente (11) Olio, Aceto Sughi e Ragù (20) e Sale (14) Preparati e Conserve e Sottoli (24) Prodotti Salati (31) Legumi e Zuppe (34) Spezie, Insaporitori e Salse (37) Prima Colazione (43) Thé, Infusi e Tisane (48) Dolciumi Artigianali e Cioccolata (51) Caramelle (57) Prodotti per Dolci Bevande e Sciroppi (67) e Frutta Secca (61) Grappe, Amari Vini e Spumanti (70) e Liquori (79) Altri Alcolici (86) Tappi e Prodotti Enologici (90) Prodotti per la Casa (93) Cura della Persona (101) Pasta e Riso Pasta Pastai Gragnanesi CAMPANIA Pasta di grano duro Tortiglioni • Elicoidali • Caserecce • Ziti rigati • Penne rigate Gnocchi napoletani • Taccozzette • Scialatielli • Trofie • Trecce Farfalle • Gran riccioli • Paccheri • Calamari • Millerighe Mezze millerighe • Rigatoni • Mezzi rigatoni •
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Bulk Pasta Program [email protected]
Bulk Pasta Program [email protected] BULK PASTA CUTS (Produced in Sardinia, Italy) Item Code Description Unit Size Case QTY Case Price Penne Rigate 20 LBS of Penne Rigate 10 LBS 2 $18.00 Spaghetti 20 LBS of Spaghetti 10 LBS 2 $18.00 Capellini 20 LBS of Capellini 10 LBS 2 $18.00 Spaghettini 20 LBS of Spaghettini 10 LBS 2 $18.00 Linguine 20 LBS of Linguine 10 LBS 2 $18.00 Elbows 20 LBS of Elbows 10 LBS 2 $18.00 Acini di Pepe 20 LBS of Acini di Pepe 10 LBS 2 $18.00 Medium Shells 20 LBS of Medium Shells 10 LBS 2 $18.00 Cut Ziti 20 LBS of Cut Ziti 10 LBS 2 $18.00 Bowties 20 LBS of Bowties 10 LBS 2 $18.00 Cavatappi 20 LBS of Cavatappi 10 LBS 2 $18.00 Flat Fettuccine 20 LBS of Flat Fettuccine 10 LBS 2 $18.00 Whole Wheat Penne 20 LBS of WW Penne 10 LBS 2 $18.00 Whole Wheat Spaghetti 20 LBS of WW Spaghetti 10 LBS 2 $18.00 Bulk Pasta Bins: Item Code Description Unit Size Case QTY Unit Price Bin-3Gallon 3 Gallon Food Bin w/ sliding door 3 GAL 1 $105.00 Bin-Stackable 2 Gallon Acrylic Stackable Bin 2 GAL 1 $160.00 Bin-Scoop-12x17 12x17 6 GAL Scoop Bin 6 GAL 1 $130.00 Bin-Scop-8x17 8x17 4.5 GAL Scoop Bin 4.5 GAL 1 $125.00 Bulk Pasta DISPENSING UNITS Item Code Description Unit Size Case QTY Unit Price Disp-Wall3GAL 3 GAL Dry Food Wall Dispenser 3 GAL 1 $160.00 Bulk Pasta SCALES: Item Code Description Unit Size Case QTY Unit Price Scale-Electric 50 LB Digital Scale w/ Handle N/A 1 $250.00 Scale-Mechanical 50 LB Mechanical Scale N/A 1 $125.00 BAGS AND ACCESSORIES For Bulk Pasta: Item Code Description Case QTY Unit Price Bag-Paper-10 #10 Paper Bags 500 $50.00 Bag-TinTie Tin Tin Paper Bag w/ Window 100 $30.00 Shelf-Disp Shelf with Locking Device for Bins 1 $100.00 Shelf-Arm Shelf Support Arms for 8 x 17 Scoop Bins 1 $25.00 .
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Artisan Product Line
TRADITIONAL ARTISAN FRESH PASTA Made with 100% durum wheat semolina flour (10lbs. per case) A R T I S A N P R O D U C T L I N E B U L K O R R E T A I L Penne V Orecchiette Rigatoni V Cortecce Fusilli V Trofie Gemelli V Fusilli Calabrese Radiatori V Spaghetti V Linguine V Pappardelle V Tagliatelle V Bucatini V Pasta sheets V V : V e r a R e t a i l P a c k a g i n g A v a i l a b l e HOMEMADE RAVIOLI Thin ravioli dough filled with the highest quality ingredients, makes for the best ravioli on the market. (10 doz. per case) A R T I S A N P R O D U C T L I N E B U L K O R R E T A I L Traditional Ricotta Cheese 4 Cheese V Spinach and Roasted Garlic V Wild Mushroom and Sage V Tomato Mozzarella Caprese V Goat Cheese, Figs and Rosemary V Goat Cheese and Roasted Beets (seasonal) Maryland Crab Cake V Shrimp Scampi Lobster V Roasted Pumpkin (seasonal) Grilled Corn, Roasted Peppers and Smoked Mozzarella (seasonal) Asparagus, Lemon zest and Pecorino cheese (seasonal) V : V e r a R e t a i l P a c k a g i n g A v a i l a b l e GNOCCHI & CAVATELLI Made in the traditional way. Our gnocchi have a cloud like texture and full of flavor. Nonna would be proud! (10lbs.
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Sentieri & Sapori
itineraries t w e l v e SENTIERI & SAPORI Cinque Terre, Golfo dei Poeti, Val di Magra & Val di Vara 3 INDICE TRAIL NO. 1 The green blue trail 6 CLUB ALPINO ITALIANO TRAIL NO. 2 Sezione della Spezia V.le G. Amendola, 196 Overlooking the Cinque Terre 8 19122 La Spezia TRAIL NO. 3 The Towns of the Cinque Terre 10 TRAIL NO. 4 The Poet’s Trail 12 Conceiving TRAIL NO. 5 Damiano Pinelli From La Spezia to the Magra River, walking above the sea 14 Supervision TRAIL NO. 6 Damiano Pinelli From the castles overlooking the sea to the Val di Magra 16 Stefano Senese Coordination TRAIL NO. 7 Thomas De Luca From Varese Ligure to Monte Porcile 18 Texts TRAIL NO. 8 Thomas De Luca, Associazione TuttiFrutti (food and drinks) From Brugnato to Zignago’s parish church 20 English texts Arte e Natura - La Spezia TRAIL NO. 9 A Two-Day Tour: Val di Vara by Bicycle 22 Photographs Archivio fotografico Stl Terra e Riviera dei Poeti, Archivio fotografico della Provincia della TRAIL NO. 10 Spezia, Archivio fotografico del Parco nazionale delle Cinque Terre, Archivio fotografico del On the Pilgrim’s Trail 24 Comune di Lerici, Archivio fotografico Sagep, A. Orsi, M. Pasini, D. Marcesini, T. De Luca Graphic and page layout TRAIL NO. 11 Sagep Editori From Sarzana to Luni, pedalling through history 26 Printed in June 2013 TRAIL NO. 12 by Grafiche G7 sas for Sagep Editori srl The Sunny Hills 28 Cartographic processing on Liguria Region maps by Luca Galuppini, for Club Alpino Italiano – La Spezia department FOOD & DRINK 32 CONSORTIA 38 © 2013 Sagep Editori FACILITIES 42 www.sagep.it Walking and pedalling along splendid trails between the sea and valleys of La Spezia province and stopping for refreshment with the area’s typical products and cuisine accompanied by a glass of wine from the renowned local wine cellars is the best way to come across the beauties of this part of Liguria, now reborn after the natural calamities that struck it in October 2011.
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