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m.1020 Modena Km 72
Train station of Modena at km 65.
Buses: from Bologna, Modena, Pisa, Lucca, Livorno, Firenze.
Road: Autostrada del Sole with exit at Modena; highway Firenze - Mare.
IAT, tel. 0536-62324 / 62762
Information facilities, slopes and snow bulletin, tel. 0536-62398
Cimone area: 1 funicular, 1 4-person chairlift, 3 3-person chairlifts, 6 2-person chairlifts, 12 ski lifts
Well known since 753, erected to the level of a podestà by the Este family in 1336, it became the headquarters of the Governor of Frignano. Located in a panoramic position on a spur of Mount Calvanella, dominating the Leo and Scoltenna Valleys, it is now the most popular resort and winter sports center in the Modena Apennines. The ski area is located in the two centers of Pian del Falco, high plain furnished for summer stays and for winter sports, and Lupo Pass, point of departure for the cable railway for Pian Cavallaro (m.1871). The lift facilities are connected with those of Riolunato and Fanano and, together with these, form the vast complex of Cimone.
With a single ski-pass it is possible to use the 1 funicular, 10 chairlifts, one of which is very fast and is furnished with a windshield, and 12 ski-lifts. From an elevation of 2100 meters, numerous slopes of varying length and difficult wind down for some 50 km. Among these we note the red "Sette Fontane,” 2,5 km long, black "Direttissima,” "Nord Beccadella" and "Nord Cable railway,” all F.I.S.I. approved and equipped with a system of artificial snow. Lovers of alpine skiing can cover interesting itineraries leaving from the upper station of the chairlift "Cimoncino II Tronco" and going up the sides of Mount Cimoncino and Mount Cimone as far as “Libro Aperto.” Cross-country skiers have at their disposition a beautiful track that covers 3 km within a forest of fir trees in the area of Lago della Ninfa.
For after-ski activity we note: covered swimming pool, riding stable, cinema, bars, beer halls, pizzerias, restaurants and discotheques. Among the gastronomic specialties we recommend the fried gnocchi, ravioli, polenta with wild game , “tigelle” with pesto made from lard and "cappello del prete,” a type of pig’s foot.
To see, the 9th-century castle, which was rebuilt at the end of the 16th-century.
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