AT&T Wireless data center

Griffin Capital has purchased AT&T Wireless’ National Network Operations Center in Redmond, Washington, the company stated lately. The facility was purchased as part of Griffin’s acquisition of a three-building, 155,830 square foot office and data center campus in full leased AT&T Wireless. The property also houses AT&T Wireless’ next-generation research and development labs.

AT&T Wireless, the country’s second-largest cellular phone service provider, has continuously occupied the property since it was built in 1995 and over the past three years invested more then $50 million of its own capital to upgrade the facility. with plans for additional investment.

The National Network Operations Center is located in Redmond, with easy access to Interstate 405 and State Route 520, and situated adjacent to a primary telecommunication fiber corridor.

“The acquisition of the AT&T Wireless National Network Operations Center represents the REIT’s first major acquisition in the Pacific Northwest,” said Michael Escalante, Griffin Capital’s Chief Investment Officer. “The Puget Sound region, buoyed by such corporate stalwarts as Boeing, Costco and Microsoft, has shown tremendous resilience since 2008 and remains one of the fastest growing MSA’s in the country, fueled by the success of a number of technology-oriented companies including Amazon and Expedia.”

Excalante called the AT&T Wireless property “a one-of-a-kind telecommunications facility located in the heart of a dynamic market that can best be described as the Silicon Valley of the Pacific Northwest.”

Los Angeles-based Griffin Capital is the sponsor of Griffin Capital Net Lease REIT, Inc., a publicly-registered, non-traded real estate investment trust. Griffin Capital and its affiliates have invested over $26 million of capital into the REIT. Griffin Capital has a sixteen-year track record sponsoring real estate investment vehicles and managing institutional capital. The company has acquired or constructed over 11 million square feet of space since 1996, and currently manages a portfolio of more than 7.8 million square feet located in 12 states, representing approximately $900 million in asset value.

By: Rich Miller | datacenterknowledge.com

Ben Gazzara

NEW YORK — Ben Gazzara, whose powerful dramatic performances brought an intensity to a variety of roles and made him a memorable presence in such iconic productions over the decades as the original “Cat on a Hot Tin Roof” on Broadway and the film “The Big Lebowski,” has died at age 81.

Longtime family friend Suzanne Mados said Gazzara died Friday in Manhattan. Mados, who owned the Wyndham Hotel, where celebrities such as Peter Falk and Martin Sheen stayed, said he died after being placed in hospice care for cancer. She and her husband helped marry Gazzara and his wife, German-born Elke Krivat, at their hotel.

Gazzara was a proponent of method acting, in which the performer attempts to take on the thoughts and emotions of the character he’s playing, and it helped him achieve stardom early in his career with two stirring Broadway performances.

In 1955, he originated the role of Brick Pollitt, the disturbed alcoholic son and failed football star in “Cat on a Hot Tin Roof.” He left the show after only seven months to take on an equally challenging role, Johnny Pope, the drug addict in “A Hatful of Rain.” It earned him his first of three Tony Award nominations.

In 1965, he moved on to TV stardom in “Run for Your Life,” a drama about a workaholic lawyer who, diagnosed with a terminal illness, quits his job and embarks on a globe-trotting attempt to squeeze a lifetime of adventures into the one or two years he has left. He was twice nominated for Emmys during the show’s three-year run.

Gazzara made his movie debut in 1957 in “The Strange One,” Calder Willingham’s bitter drama about brutality at a Southern military school. He had previously played the lead role of the psychopathic cadet, Jocko de Paris, on Broadway in Willingham’s stage version of the story, “End of Man.”

He followed that film with “Anatomy of a Murder,” in which he played a man on trial for murdering a tavern keeper who had been accused of raping his wife.

After “Run for Your Life” ended in 1968, Gazzara spent the rest of his career alternating between movies and the stage, although rarely with the critical acclaim he had enjoyed during his early years.

In the 1970s, he teamed with his friend director John Cassavetes for three films, “The Killing of a Chinese Bookie” and “Opening Night.” In another Cassavetes film, he appeared with Falk, and the two became friends (it was Cassavetes who introduced them to the Wyndham Hotel, according to a 1982 article in New York magazine.)

Gena Rowlands appeared with Gazzara in “Opening Night,” which also starred Cassavetes. Cassavetes and Rowlands were married; he died in 1989. Falk died last year.

“It breaks my heart to have this era come to an end. Ben meant so much to all of us. To our families. To John. To Peter. To have them gone now is devastating to me,” she said in a statement.

She said her prayers and thoughts went out to “all his loyal and wonderful fans throughout the world.”

Rita Moreno, who played Gazzara’s wife in the 2000 film “Blue Moon,” said, “He was a wonderful man, and I so enjoyed working with him. I wish I could have had the pleasure more often.”

Other Gazzara films included “The Bridge at Remagen,” “The Young Doctors,” “They All Laughed,” “The Thomas Crown Affair,” “If It’s Tuesday, It Must Be Belgium,” “The Spanish Prisoner,” “Stag” and “Road House.” He also made several films in Italy.

He appeared on Broadway in revivals of “Who’s Afraid of Virginia Woolf,” “Awake and Sing!” “Strange Interlude” and several other plays.

Gazzara began acting in television in 1952 with roles on the series “Danger” and “Kraft Television Theater.” Before landing “Run for Your Life,” he played a police detective in the series “Arrest and Trial,” which lasted two seasons.

Born Biagio Anthony Gazzara in New York on Aug. 28, 1930, he grew up on the Lower East Side of Manhattan in a cold-water flat with a bathtub in the kitchen. His parents were immigrants from Sicily who met and married in New York, and his first language was Italian. Although he was baptized under his birth name, his parents always called him Ben or Benny.

As a child he became fascinated with movies, and after giving his first performance, in a Boys Club play, he knew he had found his life’s work.

“I disliked high school,” he once said, “and after two years of it I left without telling anyone at home.”

Instead he spent his days in movie theaters.

He entered Erwin Piscator’s Dramatic Workshop in 1948. Eighteen months later he auditioned for the Actors Studio run by Lee Strasberg and was accepted.

The school was a beehive of activity in those days, turning out such followers of method acting as Marlon Brando, Montgomery Clift, James Dean, Barbara Bel Geddes, Shelly Winters, Paul Newman, Joanne Woodward, Rod Steiger and Julie Harris.

“There’s a lot of voodoo about the Actors Studio,” Gazzara told The Associated Press in 1966. “In the best sense it was a place for professionals to stay in touch with their craft, where newcomers and professionals mingled, to grow, to try parts they would never get in the professional theater and to even fall on their face.”

Gazzara’s first two marriages, to actresses Louise Erikson and Janice Rule, ended in divorce.

While filming “Inchon” in Korea in 1981, he met Krivat. They married the following year, and the union endured.

“Elke saved my life,” Gazzara said in 1999. “When I met her, I was drinking too much, fooling around too much, killing myself. She put romance and hope back in my life.”

He adopted Krivat’s daughter, Danja, as his own. She recalled on Friday that he was a “complex soul” and that his role as a father to her and his own daughter was challenging.

“I adored Ben, and so did his daughter,” she said. “But we both had difficulty with him … I think the difficulty lay in his complexity of being an actor and those layers that you have, that you bring with you.”

Besides Danja, Gazzara is survived by his wife, daughter Elizabeth and a brother.

www.huffingtonpost.com

Around the Web:

 Ben Gazzara – Wikipedia, the free encyclopedia

 Ben Gazzara – IMDb

 Ben Gazzara, Actor of Stage and Screen, Dies at 81 – NYTimes.com

 Ben Gazzara dies at 81 – MSN Movies News

 R.I.P. Ben Gazzara – Deadline.com

 Ben Gazzara, Risk-Taking Actor, Is Dead at 81

 Goodbye to two greats : Ben Gazzara and Zalman King

mantuan cuisine

Our province, so wet-logged and covered by waters, seems to be the natural cause of these singular creatures.

…In Italy, frogs and snails as food are mostly part of the culinary traditions of the North, a territory rich in rivers, ditches, ponds, marshes and rice fields, all due to the geographical position.

Although now considered rare and precious foods, in the Mantua territory they have, for centuries, been a common part of popular culinary culture, substituting the more costly beef or hen which were reserved for special occasions. Frogs and snails were easily found in the countryside and therefore massively hunted, so much so that, with the formation of an ecological conscience, in Lombardy it was necessary to pass a law forbidding the capture of frogs outside the limits of certain periods of the year, to protect their reproduction.

… Therefore we must ask why, given their abundance in rural areas, frogs and snails should be considered nowadays “food fit for a King”: probably because they require a long time to prepare and almost loving atttention; they become a luxury in the chaos of modern life which allows very little time to dedicate to food and the kitchen, wiping out our historical knowledge of food.

… At one time, in fact, these delicacies were available as food only during limited periods: spring and summer for frogs, spring and autumn for snails. Frogs hibernate with the first frosts, while snails “shut the door”. Nowadays, however, technology and transport have made it possible for the market to offer both fresh and frozen farmed or imported products, so that frogs or snails can reach the table practically all year round, although summer remains the favourite season for frogs with their sweet and delicate meat, and winter for snails which are more substantial and have a stronger flavour.

… Here we ought to say a few words on how to prepare snails in our own kitchen, since the procedure has perhaps been lost from the collective memory. The live snails, after purging for at least 30 days in flour, are left to soak for about an hour in warm water, with a handful of cooking salt and half a glass of vinegar, moving them often so that they lose all their slime. Then they must be washed one by one under running water. Next, they are transferred to a saucepan, covered with cold water and aromas as when preparing broth, then brought to the boil, removing the scum at intervals, and finally, simmered for 30 minutes. Then they must be drained and extracted one by one from their shells, removing the black end (entrails) and the radula (mouth), washed again and simmered once more in salt water and aromas for about forty-five minutes. They will now be ready for their final preparation.

… For us it is important to underline that the deep-rooted habit of Italian and French people to eat whole frogs is due mostly to the availability of these amphibians of the exculenta family, so small that they need to be used whole; important and decisive has also been the long tradition, still observed, of not wasting anything in the kitchen.

However, when frogs were liberated from their status of food for survival, becoming a pleasure for the palate, or perhaps, because of this non-necessity, cultural disgust for the whole creature became manifest and preparations became more varied and particular. Now, the kitchen uses only the legs or the de-boned amphibian, making the dish more up-to-date while still seeking a gastronomic and cultural link with the territory.

… Frogs have always been part of popular culinary usage and there are, in fact, many traditional recipes presenting this amphibian as the main ingredient: risotto, stews, fries, omelettes, that is, elementary daily dishes varying in taste and name according to the element that defines the taste.

Recipe for Lumache al burro d’erbe

luccio in salsa

Pike has always been the much sought-after bounty of fresh-water fishermen. Unfortunately it is becoming increasingly uncommon as it eats live prey, lives in fresh running water, grows very slowly and cannot be farmed as it does not support captivity. If by unlucky chance it happens to enter a tank, it will immediately try to kill itself by beating its head against the border. This fish vaunts its liberty; it gives up only after a fierce struggle to show its dignity as a prey. The permanent present of pike on the menu of Mantuan restaurants can thus be interpreted as a search to valorise tradition because this fish is becoming rarer; supplied by the informal market channels of acquaintances between fishermen and the restauration circuit, in the context of environmental balance, it symbolically demonstrates the link between capture and the presentation of a meal.

… Luccio in salsa is definitely a very old recipe; it is even mentioned in the Stefani treatise: The pike must come from the river or from good lake water, not murky; among all fishes, this is nutritious … served with garlic, lemon juice and vegetables; when cooked on the spit, larded with anchovies and served with caper sauce, prawn tails, sugar and rose wine vinegar … (Brunetti, 1965:46).
… And surely the fish from the lake and river at Mantua have always been a notably available food, at no cost: the city is constructed as a fortress, surrounded by waters; therefore freshwater fish have taken first place in the kitchen and have become an important element in the cuisine of our province. Contrary to meat, therefore, fish could be consumed almost daily and often its transformation into food did not require very great elaboration.
In the times of the Gonzagas, and even until recent times, there were no deep-freezing methods. Meat and sea fish required a lot of care and profound metamorphoses: sauces, spices, the marked taste of some fruits, overcame (and cancelled) the taste of the prime element, probably no longer fresh. Lake fish, on the other hand, thanks to its abundance, has continued to be prepared respecting its sweet and clean taste.

For this recipe, too, there are evident internal differences linked with the specific nature of the territory: in the area around Canneto, towards the Cremona border, peppers are not used as an ingredient; at Le Grazie and at Rivalta, on the banks of the Mincio, the pike, dressed with the usual sauce, is sprinkled with slivers of Grana cheese. Pike and Grana return in a recipe that some Mantuan families preserve even today, in which the pike, previously simmered in water and lemon juice, is dressed with only olive oil, grated Grana and a dusting of nutmeg, clearly recalling the ancient recipes. The restaurants we visited have partially modified the original traditional recipe, following their creative spirit. Instead of the classic method of simmering the fish, it can be steamed; in place of the hot sauce poured directly onto the fish, it is dressed with fresh oil and covered with the drained ingredients: to the original composition we can add tomato pieces to make the dish fresh and pleasant; finally the overall flavour of the recipe can be changed by adding the zest and juice of a lemon, giving a sharp taste to the dish. One last recipe for pike is that named “all’aiona”, dressed with parsley and chopped garlic and fresh olive oil.
Luccio in salsa is the “second” course that mostly characterises Mantuan gastronomic traditions: this is why most of the restaurants serve this dish all year round, served hot or cold according to the seasons.

… Luccio in salsa is usually accompanied by slices of grilled polenta: a strange combination with freshwater fish, but which Mantuans cannot resist for ancient habits.

Recipe for Luccio in salsa

Tortelli di Zucca

These tortelli with a pumpkin filling are surely the most emblematic and representative element in Mantuan gastronomic culture. The recipe for these tortelli di zucca is very old and is probably a popular re-elaboration of the more noble agnolino in an attempted reproduction at low cost (Alberini, 1987:32). Its origins are lost in the flow of culinary history: in fact, no mention is made in historical documents of its origin or the first appearance of this dish, but “i tortelli” are, without shadow of a doubt, one of the elements characterising our city. Mantua could perhaps be imagined without its lakes or the castle, but there could be no Christmas Eve without these “pumpkin parcels” [Tassoni, 1964:263].

… So this dish is protected by tradition and family culture, handed down from mother to daughter, and this explains mostly why the recipes for dishes belonging to family communication tend to remain unchanged over the years while ingredients can vary within the space of a few kilometres. In fact, the family cherishes the secret of the mixture as a patrimony of originality and acknowledgement, although respecting a common tradition.

… The decidedly sweet taste of pumpkin is not appreciated by all: generally, it appeals to those who have experienced a cuisine of contrasts abounding in sweet/salt and sour/sweet combinations. Antitheses are not uncommon in our cuisine and belong to the more noble traditions of the Middle Ages and Renaissance (Redon, Sabban, Serventi, 1994), as well as to the frequent confusion in popular cookery. When speaking of tortelli, so many tastes are integrated because the sweetness of the pumpkin is matched by the salty Parmesan cheese, the bitterness of the macaroons, the hotness of the mustard with the addition of the oriental taste of nutmeg. So this is a strange dish, needing a certain psychological preparation, also because no two tortelli are alike, even if you go a few metres from one home kitchen to another, or from one small town to another.

…At Il Bersagliere and at the Ambasciata (situated at opposite ends of our province, since one is in the north and the other in the south), the recipes for tortelli require the addition of almonds to the stuffing and the sauce, providing the dish with a very special aroma. Almonds are never far from our kitchens and are often used because they grow on the hilly slopes. Especially at the Ambasciata, they use peach almonds, or that is, the kernel of sun-dried peaches, just as country-folk used to do. At Il Cigno, on the other hand, they add sultanas to the stuffing to enhance the dish’s sweet flavour. Around Acquanegra sul Chiese, they use mints crushed in the mortar and at Canneto sull’Oglio abundant use is made of macaroons.Further to different fillings, even the way of serving the tortelli can vary considerably from one area to another without being able to establish any definite rules.

… Tradition would have tortelli served simply with melted butter and grated Parmesan, with perhaps a leaf or two of sage: this is the way to “bring out”, exalting and valorising, the flavour of the filling. In the southern area of the Mantua province, they are often presented in a sauce prepared with tomatoes cooked with sautéed onions to highlight the contrast between the sweet pumpkin and the acidulous taste of the tomatoes (here, again, the sweet and sour); or flavoured with tomato and salamella (sausage) or again, topped with garlic, parsley and melted butter. A special mention must be made of the sauce used at the Ambasciata in Quistello, where a characteristic element of Mantuan cuisine, vino cotto, is used for the tortelli named sguasarot (stuffed with chestnuts and sauce, typical of some dishes from Emilia).

… Special attention must be paid to the pasta pastry, the basis of many of the first courses in northern Italian cuisine. At Il Cigno, the traditional pastry made from eggs and white flour is enriched by semolino and milk to make it more delicate; at the Bersagliere, instead, they use a very strong American flour to which they add a percentage of durum wheat flour … Even the preparation of the pastry differs from one restaurant to another: in one kitchen, the pastry is worked with the rolling pin so that it remains porous and absorbs the sauce more, we are told; others avail of modern technology to render the pastry of uniform thickness and to ensure that it cooks evenly.
After preparing the stuffing and the pastry, we go on to the shaping of the tortelli: originally they were rectangular; sometimes, however, and especially in the southern part of the province, they are closed like a cocked hat which, in our dialect, is called a portador or brentatore (Malagutti, 1991:161).

Although linked particularly with the tradition of Christmas Eve, tortelli are always on the menu in Mantuan restaurants because pumpkins are easily preserved. They are picked in autumn and then kept in the loft or in other dry places. The pumpkin is, however, a singular vegetable, not always of the highest quality, and for this the measure of other ingredients can be modified at any time according to its flavour and consistency.

Recipe for Tortelli di zucca

Agnoli in brodo

Ingredients: for 4 servings
24 clean snails (cooked for a long time in meat broth with thyme, garlic and bay leaves) – 300 g. clean spinach blanched in salted water – 200 g. of herb butter (butter, basil, dill, tarragon, onion, parsley, garlic, mint, salt, pepper and nutmeg) – 100 g. butter – meat broth as required.

Preparation: put the snails and half of the herb butter in a saucepan with a little broth and leave for a few minutes. Toss the spinach in a pan with a little butter, salt and pepper; form a bed of spinach on the plate and arrange the snails on top.
Filter the butter used in cooking, bind it with the remaining herb butter and pour over the snails.

Recommended wine: Sauvignon; Vie de Romans

Recipe proposed by Massimo and Roberto Ferrari
Taken from “Di terra e di acqua” ed. Franco Angeli.

luccio in salsa

Ingredients: for 4 servings
A pike of a half kilo – a pickled green pepper – a pickled yellow pepper – 150 g. capers – 100 g. extravirgin olive oil – 3 salted anchovies – a handful of parsley – a glass of white wine vinegar – a glass of dry white wine – the zest and juice of one lemon – 4 bay leaves – a clove of garlic – one onion – one carrot – one stick of celery – salt and pepper to taste.

Preparation: simmer the pike in abundant water with the bay leaves, onion and carrot,vinegar, salt and white wine; drain and leave to cool. Meanwhile, chop finely the capers, parsley and peppers. Pour the extravirgin oil into a pan and add the anchovies which have been cleaned of salt and bones. Fry the anchovies gently until soft, then add the chopped mixture and a little vinegar; add salt andpepper to taste and cook gently for about 10 minutes. In the meantime, remove the bones from the pike, cut it into pieces and arrange on a serving dish; grate the lemon zest over the fish and add the lemon juice; then add the hot sauce. Leave to rest for a few hours; serve the pike cold accompanied by hot slices of grilled polenta.

Wine recommended : Tocai dell’Alto Mincio; Monteulivi

Recipe proposed by Alessandra and Gaetano Martini
Taken from “Di terra e di acqua” ed. Franco Angeli.

Tortelli di Zucca

Ingredients: for 4 servings
Pastry: 200 g. 00 white flour – 2 eggs
Filling: 250 g. yellow pumpkin – 40 g. macaroons – 40 g. apple mustard – 100 g. grated Parmesan cheese – 50 g. peach almonds – juice of half lemon – a pinch of salt – a tablespoon of vino cotto
Preparation: boil the pieces of pumpkin in a small amount of water; drain, remove the skin and pass through the sieve. Finely crush the macaroons, 30 g. of the almonds and the fruit mustard; add these to the pumpkin with the grated Parmesan and lemon juice; mix until obtaining a homogeneous paste. Meanwhile, prepare the pastry as usual. Cut into squares and place a ball of stuffing on each and close as for agnoli. The tortelli are cooked in boiling water for 3-5 minutes then drained and dressed with melted butter and vino cotto. Then sprinkle with grated Parmesan and the remainder of the finely crushed peach almonds.
Recommended wine: Muller Thurgau; Franz Hans or Cantina Sociale Vall’Isarco

Recipe proposed by Carlo and Romano Tamani
Taken from “Di terra e di acqua” ed. Franco Angeli.

Mantova
CORTE BERSAGLIO Loc. Migliaretto – Via L. Guerra, 13 – Tel. 0376.320345 (Refreshments – Accomodation)
CORTE PRADA ALTA S.da San Girolamo, 9 – Tel. 0376.391144 (Refreshments – Accomodation)
CORTE RIZZARDA Loc. Eremo – s.da Sabbionetana, 9 – Tel. 0376.49121 (Refreshments – Accomodation – Sale of produce)
CORTE SAN GIROLAMO S.da San Girolamo, 1 – Loc. Gambarara – Tel. 0376-391018 (Accomodation)
CORTE SCHIARINO LENA S.da S.Maddalena, 7/9 – Porto Mantovano – Tel.0376.398238 (Accomodation)
CORTE PERONA Loc. Formigosa – Tel.0376.398355 (Accomodation)

Castiglione delle Stiviere
GAIA Via Medole, 75 – Tel. 0376.632541 (Refreshments – Accomodation – Sale of produce)

Goito
SERENO – Loc. Torre – Tel. 0376.604436 (Refreshments – Sale of produce)
CORTE FORNACE – SS. Goitese Loc. Fornace – Cerlongo – Tel. 0376.604890 (Refreshments – Sale of produce)

Monzambano
BELVEDERE Strada dei Colli, 86 – Tel. 0376.800151 (Accomodation)
CORTE TREBISONDA Loc. Trebisonda, 92 – Tel. 059.809381 (Accomodation – Sale of produce)
FATTORIA PEPE Via San Pietro, 2 – Tel. 0376.800851 (Ristefreshments – Sale of produce)
IL FILOS Loc. Perini – Tel. 0376.800197 (Alloggio – Refreshments – Sale of produce)
LICENSI’ DEL BRESA’ Strada Moscatello, 11 – Tel. 0376.800151 (Accomodation)
NUVOLINO Loc. Barziza Via Nuvolino, 61 – Tel. 0376.800222 (Refreshments)

Sabbioneta
CORTE BONDENO – Via Bondeno a Rivarolo del Re ed Uniti – Tel. 0375.254207

Solferino
LA TORRETTA Via Napoleone III, 26 Tel. 0376.855036 (Accomodation – Refreshments – Sale of produce)istoro – Alloggio)
LE BARCHE Loc. Barche, 6 Tel. 0376.855262 (Accomodation – Refreshmentsistoro)ll
LE VOLPI – LE SORGIVE Via Piridello, 6 Tel. 0376.854252 /0376.854028 ( Accomodation- Refreshments – Sale of produce)

Volta Mantovana
LUCILLO Loc. Bezzetti – Tel. 0376.838284 (Refreshments – Accomodation – Sale of produce)
CORTE AQUILEIA Via Avis – Tel. 0376.83478 (Refreshments – Sale of produce)
GARDENALI Via XXV Aprile – Tel. 0376.83487 (Accomodation – Sale of produce)
CORTE CANALE VIRGILIO Via Volta – Pozzolo – Tel. 0376.83572 (Accomodation)

San Benedetto Po
PRADELLINO – Str. Romana Nord, 23 – Tel. 0376.615773 – 615120
FONDO VECCHIO – Via Romana Sud, 48 – Tel. 0376.622987
MEDAGLIE D’ORO – Str. Argine Secchia Sud, 63 – Tel. 0376.618802
VALLE S. MARTINO – Via Romana Sud, 20 – Tel. 0376.615436
APRILIA – Via Argine Zara, 18 – Tel. 0376.611306

****SAN LORENZO P.zza Concordia, 14 Tel. 0376.220500

***APOLLO P.zza Don Leoni, 17 Tel. 0376.328114

***BIANCHI STAZIONE P.zza Don Leoni, 24 Tel. 0376.326465

***BROLETTO Via Accademia, 1 Tel. 0376.223678

***DANTE Via Corrado, 54 Tel. 0376.326425

***DUE GUERRIERI P.zza Sordello, 52 Tel. 0376.321533

***ITALIA P.zza Cavallotti, 8 Tel. 0376.322609

***MANTEGNA Via Filzi, 10 Tel. 0376.328019

**ABC P.zza Don Leoni, 25 Tel. 0376.322329(323347)

**PETER PAN Cittadella – P.zza Giulia, 3 Tel. 0376.322637

* MIRAGO’ Loc. Virgiliana Tel. 0376.370313

Asola

***LE SERIOLE Via Campagnotti Seriole, 5 – Tel. 0376.729837

**TANADINI Piazza 80 Fanteria, 6 – Tel. 0376.710170

**LA RINASCENTE fraz. Barchi Via Parma, 160 – Tel. 0376.710340

Castiglione delle Stiviere

**** BELVEDERE Via Guardi, 9 – Tel. 0376.638035

***LA GROTTA Via dei Mandorli, 22 – Tel. 0376.632530

***VILLA ROSA Via Mantegna, 1 – Tel. 0376.632567

**ALBERGO N.5 Via Pretorio, 5 – Tel. 0376.638079

**CORTE DELLE ROSE Via S.M. Delle Rose, 4 – Tel. 0376.636173

**LIDO Via Nodari, 10 – Tel. 0376.638209

*CASINA Via Dunant, 8 – Tel. 0376.638117

Monzambano

**AL CAMINETTO Via Umberto I, 53 – Tel. 0376.800250

**ANTICO BORGO Via Castello, 1 Castellaro Lagusello – Tel. 0376.88978

**DIGA Via Salionze, 15 – Tel. 045.7945012

*OLFINO Strada dei Colli – Tel. 0376.800352

*ANCORA Via Melchiori – Tel. 0376.800150

Sabbioneta

**AL DUCA – Via della Stamperia, 18 – Tel. 0375.52474

**CA’ D’AMICI – Via D’Aragona, 2 – Tel. 0375.220240

*GIULIA GONZAGA – Via Vespasiano Gonzaga – Tel. 0375.528169

Solferino

**MEUBLE’ OASI Via Napoleone III, 96 – Tel. 0376.855252

* VITTORIA Via Ossario, 27 – Tel. 0376.854051

Volta Mantovana

**BUCA DI BACCO Via S.Martino – Tel. 0376.801277

*DUE SPADE Via S.Marino – Tel. 0376.83579

LOCANDA ITALIA Via Goito – Tel. 0376.838474

San Benedetto Po

*AQUILA NERA – Via E. Ferri, 83 – Tel. 0376.615221