By: Lia Contesso
Submitted: 2010-04-14 07:35:10 | Word Count: 510
The purpose of the wellness centres is that of offering those little things for which, in the everyday’s life, a few people have time: from massage to sauna, passing through good cooking and simple relax. This is what you can find in some big hotels’ wellness centres, for which taking care of the guests is a serious job, and extras like sauna, Turkish bath, massages and relax areas become obvious, offering to the guests a dreamy stay, far from everyday’s reality in which many people don’t even have time to sit down to have their coffee. So here they are: wellness centres, either as centres themselves or as parts of a grand hotel, give the chance to those who realize that they need to slow down a little bit to dedicate some time to themselves, offering oriental techniques of massage, Turkish baths, relaxing deckchairs, saunas and much more. The choices are many, and the most simple ones are not to be discarded at all: a comfortable deckchair with a good book, an aperitif sipped on the border of the swimming pool after a nice bath, variety does not lack, and the possibilities are all those that we want to give ourselves. The stays in a grand hotel give the chance to enjoy little, great pleasures, as simple as beneficial; remembering to dedicate some time to ourselves, in the day-to-day hurry, can sometimes be difficult, and the result is that we often live entire days only to accomplish to our duties, with very few moments for ourselves. After all, we deserve some rewards, isn’t it?
Moreover, every re
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gion in Italy, and even every city, offers its own special culinary cuddles: good cuisine is a matter of honour, especially in the Bel Paese, where every region is proud to offer a wide range of culinary specialities. From Valle d’Aosta to Sicily, every region boasts an enormous variety of plates, and each one presents its most renowned dishes together with a quantity of other less renowned ones, though absolutely worth a taste. For example Romagna is known for its piadina, but it will be pleased to present other specialities like cappelletti, gnocchi, cotechino and much more. Romagna’s cuisine, differently from the near and abundant Emilian, a poor cuisine, not meaning that it hasn’t got much variety, but that it is made with simple ingredients, easily available in most houses, and whose result are plates good to be eaten away from home, at work: even thinking about the beloved piadina, it is easy to imagine that it was born as something to be eaten away from home, during a working day in the fields, as it’s particularly comfortable for its shape and for that fact that it’s not necessary to eat it as soon as it is done, on the contrary, it’s good even to be eaten cold.
