We learnt to make
fresh pasta in the Vecchia Scuola Bolognese run by famous chef Alessandra Spisni (who was quick to point out that Bolognese is traditionally made with tagliatelle and most definitely not spaghetti), and we explored Bologna's ancient subterranean canals in a rubber dinghy and later joined the locals in gorging ourselves on aperitivo, where a little extra on your
drinks bill gets you an
unlimited snack buffet too.
A surf `n'turf dinner features steak and lobster, vegetables,
fresh bread, dessert and
unlimited wine, rum cocktails and nonalcoholic
drinks.
We were assigned Suite # 519 with a HUGE patio / balcony on the 5th floor, with expansive views, complimentary canapé's each night,
unlimited drinks, both alcohol and non alcohol, the food is so abundant, it's a meal in itself with
fresh crisp green salads, cheese assortments, main dishes, of lamb, and more, along with
fresh baked breads, cold cuts, grand selection of luscious deserts, amazing wine bar, choose your bottle, bottomless glasses of wines of you choice.