At 4:30 we didn't want lunch we said we wanted dessert drinks n coffee so the waitress sat us n…read morenever returned to the table to take our order or anything WORST service RUDE - we had a lovely afternoon @maison delice instead - I recommend not choosing caffe Giuliani

This seemingly popular restaurant has a relaxed terrace to enjoy the late evening dinner!…read moreLoved the fresh and well-seasoned mixed seafood antipasto. The primi piati were excellently seasoned and well-stuffed. Good house wine too. When I prompted the waiter because my shellfish were still closed, the waiter immediately, without excuses but with many apologies took away the plate returning a fresh plate ten minutes later (with open shellfish). The food was so delicious and the waiters so friendly and hardworking, that I waive the -1 for the closed shellfish and the subsequent waiting for my plate.

Great place for a coffee, pastries or ice cream. Nice terrace area, but nice inside too. I've been…read morequite a few times and it's got a great vibe.

The clever speleologists discovered these rich caves on 27 September 1975, the largest room can…read moreapparently house Milan cathedral. The stalagmites and stalactites kept me enthralled for hours inside this upside down world wonderland. A Hollywood set without the pretension and plastic! Today the caves are open to the public and the public can visit them, accompanied by professional guides, along an easy tourist route that lasts about 75 minutes. There is also a nearby car park, which offers a bizarre selection of local delicacies and tourist tat.

Apparently this celebrity gelato maker makes the #1 chocolate gelato in Italy. The chocolate gelato…read moreis rich and creamy. Each bite is like eating a chocolate truffle. We also got the pineapple mint and mixed fruit gelato. Also good and fresh. This shop has been awarded 3 scoops

I've been looking for the right piadina my whole life. That's when the magic happens. At the age of…read more22 I've had Magritte 's piadina (clearly 2) and it was amazing. I'm from Puglia, Italy and , again , here's the place you can find the best piadina in Italy. 5 Stars deserved.

If you are visiting the truffle capital of Italy in the small town of Acqualagna , you must visit…read moreMuseo del Tartufo located conveniently in Piazza Mattei, the main piazza in the small town . The modern museum effortlessly captures the wonder that is the tartufo and guides the visitor through an interactive journey of the cultivation, history and impact of the Italian truffle. It even discusses the sexual life of truffles which was surprising and interesting . The museum has videos, projections and interactive displays that will keep you exploring the multi level building. The museum offers English translations which we appreciated! Took us a little over an hour to go through the museum- mainly because we took our time reading each display and watching each video and projection so if you're short on time you could breeze through quicker. They have a small gift shop where you can purchase souvenirs that range from perfume , cookware to even expensive truffle themed jewelry. The museum is the best way to gain a better understanding and appreciation of truffles and is a great way to kickstart your trip to this quaint town!.

If you find yourself in the small village of Acqualagna odds are it won't be by coincidence...it's…read morebecause you love truffles! No visit to the small town of Acqualagna would be complete without first visiting the National Truffle Musuem. The musuem is very modern and takes you through each step of the truffle harvest in extreme detail. You'll learn all about the science behind truffles, how they are "hunted," what goes into training those special truffle hunting dogs, the cultural and economic impact of truffles on Italy (and the world), and so much more! All museum displays are in English and Italian and videos (there are several) throughout the space include English subtitles. It's a great way to start your truffle adventure in Acqualagna and really provides a better understanding and deeper appreciation of the skill and effort it takes to turn these little hard fungis into culinary delights enjoyed across the globe.