The beauty, charm and eco-friendliness of Nicaragua
The San Francisco family was inspired to come to Nicaragua by friends who had visited with their kids, they said, and didn’t want to spend all their time on the beach — as gorgeous as it is
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The San Francisco family was inspired to come to Nicaragua by friends who had visited with their kids, they said, and didn’t want to spend all their time on the beach — as gorgeous as it is
Cheesesteak and ice cream. The Declaration of Independence, the US Constitution and a galaxy of top-flight colleges… that’s what we found on a whirlwind day in Philadelphia with a group of teenaged boys.
Now, I’m determined to enjoy our last night in Italy—and it would be hard not to at the Four Seasons Milan — considered by those in the know as one of Italy’s top city hotels.
Before setting out to sample how Austin Adventures runs cycling tours in Europe, I should have — as they suggest — practiced on my bike at home. I didn’t. So I have no one to blame for my skinned knees but myself.
There are dented helmets, letters home, photographs, flight jackets and K rations, complete with chocolate bars and gum.
Yes the Alps. We’re out for our Sunday ride in Italy with my friend Ron van Dijk who directs European Operations for Austin Adventures and has been leading bike trips in Europe for more than 30 years
How many salamanders can you find? There are dozens carved into fireplaces hidden in paintings in the Palazzo Te in Mantova in northern Italy, a gem of a Renaissance City as yet undiscovered by American tourists.
We stay in Mantova, between Milan and Venice and near Verona, an off-the-tourist-track town that has an amazing history in art, music and literature. Shakespeare wrote that Romeo bought his poison here.
“Dim Sum is one of my favorite foods. Everyone likes Dim Sum!” said Andy, 14, one of the many local kids who contributed their ideas on what kids like for my new “Kid’s Guide to San Francisco.”
Welcome to Luigi Guffanti 1876 in the northern Italian town of Arona that has been buying cheese from the same production sites since 1876, then refining them in special “caves,” sometimes for years before they are sold around the world. They are artisans and specialists who oversee more than more than 200 kinds of cheese here.
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