Located less than a 100 m away from the Ponte Vecchio this centralli located trattoria is excellent value for money. You will find it on a narrow street called Via Stracciatella, to the left of Piazza di S.
I did not want to hijack Ronald's thread on Sardinia and the G8, but following a post on the same topic by Adriatica and my own commennt, I thought that it may be interesting for many to see what we are talking about.
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
From someone who regularly rents holiday homes or apartments whenever we travel. Generally, owners ask for a cleaning fee, which varies according to the size of the premises and the number of people using it. When it is just the two of us it is in the range of 50 to 70 € . In most cases, owners do their own greeting. We always text the owners when we are at a distance of about one hour to let them know that we are arriving and we inform them of our arrival time before hand.
Most of the octopus eaten all over the world is fished and processed by the huge fishing fleet from Vigo (Galicia, Spain) one of the largest fishing ports in the world, second only to Tokyo. They do not fish locally only, they go all over the world, but octopus is one of their specialties. A large amount of it comes from the South Atlantic and it is fished and frozen on the spot. The Gallegans prepare a great octopus dish called "polpo a feira", very simple and delicious accompanied by a glass of white wine. You will find the recipe in the Internet as it is very popular. Personally, I prefer it barbecued an grilled baby octopus is divine.Â
Well, actually the reason to flog them up on the rocks was to tenderise them. Nowadays, this can be achieved by freezing them. In any case, overcooking octopus can result in the rubbery texture. This is why cooking octopus is an art.
It is called "obligation alimentaire" and it does exist; however, it is not automatic, it depends on whether or not you are able to pay. No idea about how it is implemented. There will be information on google.fr
Portia, octopus can be a real treat or a culinary disaster. I love it pickled or marinated and then barbecued. I hate it stewed or in tomato sauce.But cooking it is an art. I think that this is why it is not very popular.
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Without knowing details about the property, I totally agree with what Fillide says. Cut your losses and forget about the whole thing.
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
From someone who regularly rents holiday homes or apartments whenever we travel. Generally, owners ask for a cleaning fee, which varies according to the size of the premises and the number of people using it. When it is just the two of us it is in the range of 50 to 70 € . In most cases, owners do their own greeting. We always text the owners when we are at a distance of about one hour to let them know that we are arriving and we inform them of our arrival time before hand.
You may find something interesting here
Most of the octopus eaten all over the world is fished and processed by the huge fishing fleet from Vigo (Galicia, Spain) one of the largest fishing ports in the world, second only to Tokyo. They do not fish locally only, they go all over the world, but octopus is one of their specialties. A large amount of it comes from the South Atlantic and it is fished and frozen on the spot. The Gallegans prepare a great octopus dish called "polpo a feira", very simple and delicious accompanied by a glass of white wine. You will find the recipe in the Internet as it is very popular. Personally, I prefer it barbecued an grilled baby octopus is divine.Â
Well, actually the reason to flog them up on the rocks was to tenderise them. Nowadays, this can be achieved by freezing them. In any case, overcooking octopus can result in the rubbery texture. This is why cooking octopus is an art.
It is called "obligation alimentaire" and it does exist; however, it is not automatic, it depends on whether or not you are able to pay. No idea about how it is implemented. There will be information on google.fr
Thanks Penny. Most useful information... as usual.
Portia, octopus can be a real treat or a culinary disaster. I love it pickled or marinated and then barbecued. I hate it stewed or in tomato sauce.But cooking it is an art. I think that this is why it is not very popular.