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Alta Via 4 is a high route located in the Italian Dolomites between Innichen in the north and Pieve di Cadore in the south. The Alta Via 4 is a physically demanding trail. It is approximately 85 km long, with an elevation gain of approximately 4,500 meters. Some sections of the route are exposed or steep. Few sections are equipped with steel ...
The Alta Via has officially born in 1983 from a joint project of Centro Studi Unioncamere Liguri, [2] Club Alpino Italiano and Federazione Italiana Escursionismo. The trekking path is upheld by the legge regionale (regional law) nr. 5 of 25 January 1993 - Individuazione dell' itinerario escursionistico denominato "Alta Via dei Monti Liguri" e disciplina delle relative attrezzature.
The original idea for this trail originated in 1983 within a group of ambitious hikers. With the help of the Italian Alpine Club, the trail became a reality in 1995 in the first ever CamminaItalia ("Walk Italy"), an event in which a group of trekkers departed from a Sardinian coastal village and covered the entire trail in eight months.
The Wandering Que, a kosher barbecue food truck and pop-up restaurant based in Hackensack, is featured on a new TV show “Shmoozing and Cruising: Tripping on Kosher Americana.”
Few Crow’s Nest regulars were there as regularly as Gary Hipp, president of the Hackensack Rotary, whose organization met has there weekly for about a year and a half and who has eaten there at ...
The Alta Via 1 passes by several Via Ferrata, but none are incorporated in the route, and no special climbing equipment is required. The highest point on the route is Monte Lagazuoi at 2,750 metres. There is a large refuge on the mountain which has a restaurant and accommodation for 69 people.
Alta Via 3 is a high route located in the Italian Dolomites between Niederdorf in the north and Longarone in the south. The route is nicknamed "The Route of Chamois" The Alta Via 3 is a physically demanding trail. It is approximately 100 km long, with an elevation gain of approximately 6,200 meters. Some sections of the route are exposed or steep.
Michael White spent his childhood in Beloit, Wisconsin before enrolling in Kendall Culinary Institute in 1989. Following Kendall, he spent seven years training in Italy at Ristorante San Domenico in Imola, Italy under the culinary guidance of chef Valentino Marcattilii, while receiving additional training in Paris and the South of France.