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Hello to all the staff of the Touring!

The holidays are approaching and we want to greet you with a lot of good news.

We do not know where to start, but certainly the most news concerns us is that this year our Hotel celebrates 30 years of management of the family Stegani:


to make our holiday unforgettable there was also an entry in the directory annucia CHARMING HOTELS & RESORTS. A network which brings together English, since 1987, luxury homes and charm.



Ryanair flies from Bologna. Find out the rates for flights to Bologna with the popular low cost airline.

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Festival of St. Stephen-1989/2010- XXII edition - the entire proceeds of the Festival are donated to the preservation of the monumental complex of Santo Stefano-Production and organization Flavia Ciacci Aron-Bertolino Unpublished Communication and Fund Raising for Culture - Art Director Alberto Spano Monday, June 28 at 21.15 Glass Duo Anna and Arkadiusz Szafraniec (glass harmonica) - JS Bach, Mozart, Chopin, Wednesday, June 30 at 21.15 Dimitra Theodossiou (soprano) - Paola del Verme (piano) - Verdi, Puccini, Mascagni Advance: museum room of St. Stephen-tel 051223256

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Linkein

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E 'dead Peter Tarricone

He died yesterday in 'the well-known hospital in Terni "warrior" of the Big Brother.
Bello, arrogant, young ....

Well it will be nice to remember that.

M

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Day Classes of 30 years

It's been 30 years!
I had just 5 months, when my parents took over the management of the hotel. Four years later came
Giorgia.
Together today we want to thank our parents, Ivana ... and of course Elena ALL!
to be here and be this way.

Chinese Bang Long Weave

orecchiette Touring

On friday We had to arrange parties, and a nice lesson about how to prepare orecchiette. Orecchiette
are tipical from southern Italy, Puglia, or .... well! We love and His
Puglia products!

Ingredients:

1 / 4 pound (100 g) flour - a cup - and 1 / 2 pound (200 g) flour, Which Will Be Less Than 2 cups in volume). Mix warm water into the flour until you obtain a firm dough, which you will want to knead quite well; I would suggest 10-15 minutes. Roll the dough out into finger-thick snakes. Using a knife, cut a round the size of a thumbnail and spread it out across the work surface with the knife (the cutting and spreading should be one motion), then flip the pasta with a flick of the thumb; doing so will make the center of the bit of pasta form up into a dome, and the oreccietta is done. Continue making orecchiette until you have finished with the dough.