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	Issue: November 2009


	*In this issue:*



	In Destinations: Caves, Castles, and Casinos: Glimpses of amazing Slovenia. By Bo Zaunders In Hotels & Resorts: Voices of ghosts echo throughout the halls of the Hotel Danieli. Now a very elegant hotel, it was originally built as Palazzo Dandolo. By Susan McKee In the Oeno File: Fontana Candida is a well-known Frascati wine producer located about 30 minutes southeast of Rome on the Lazio (Latium) hills. By Manos Angelakis Also in Destinations: Venice; centuries of trading success have made it a “must see” for tourists. The city state prospered for more than a thousand years. By Susan McKee Also in Hotels & Resorts: The 21c Museum Hotel in Louisville, KY, is definitely something different. Sure, it’s got rooms for the night, and a restaurant and a bar for relaxing. But it’s also got its own museum. By Susan McKee In Stocking Stuffers: Holidays are again upon us and there is always the question of what to get for the person that has everything? By the Staff

In our newest section The Bookshelf: Journalist Susan Van Allen has a love affair with Italian adventure, and this book is an exploration of the land of La Dolce Vita. By Manos Angelakis and Barbara Penny Angelakis

In Gastronomy: Lazio is famous for Mozzarella di Bufala (Buffalo Mozzarella) a very fresh cheese made from buffalo milk. In Italy, buffalos are found only in the Lazio province since Roman times. By Manos Angelakis

In Restaurant Notes: There are more restaurants now in Manhattan. Some restaurants closed; new ones opened. There is a dearth of great establishments, but there is a plethora that strive to remove the designation “neighborhood restaurant” and upgrade to “restaurant of note”. By Manos Angelakis

Additionally in Destinations: If you travel to Cleveland primarily for the Rock and Roll Hall of Fame, you might find that you’re equally impressed with the food. By Melanie Votaw

In Restaurants: Pera Brasserie has launched a mail order program that will deliver several of their hand processed, uniquely seasoned, high quality meats, directly to a nationwide clientele. By Barbara Penny Angelakis

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