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The Hotel Aragon was a six-story, 125-room hotel at 169 Peachtree Street NE, at the southeast corner of Ellis Street in Atlanta, in what is today the Peachtree Center area of downtown. It was a major addition to the city's hotel capacity at its completion in 1892, [ 1 ] cost $250,000, [ 2 ] and was built and owned by George Washington Collier ...
In the Kingdom of Aragon, Catalan consulates were established around the Mediterranean to control business. In such Consolats de Mar the alfòndec (same etymology as alhóndiga) was an important part of the ensemble, usually comprising storage, hospitality and church services.
In 1486, after a pilgrimage to Santiago de Compostela, Queen Isabella I of Castile and King Ferdinand II of Aragon, the Catholic Monarchs of Spain, decided to build a hostelry and hospital for pilgrims at the very end of the Way of St James. They provided the necessary funds in 1499, construction began in 1501 and it took over ten years.
One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ternasco.Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao.
The Corona de Aragón Fire was an accidental fire that killed at least 80 people in the five-star Corona de Aragón Hotel in Zaragoza, Aragon, Spain on 12 July 1979.At the time of the event, the hotel lodged high-profile members of General Franco's family Carmen Polo, Carmen Franco y Polo and Cristóbal Martínez Bordiú, as well as many high-ranking military personnel, five of whom died in ...
Auberge d'Aragon was designed by the Maltese architect Girolamo Cassar in 1566, making it the oldest auberge in the city of Valletta. The plot of land on which it was built was purchased on 20 September 1569 for the sum of 80 scudi and 8 tari. [4] Construction began in 1571. [5]
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Fartons with horchata. Fartons (Valencian pronunciation:, plural. Spanish: fartón) are confectionery sweets typical of the Valencian town of Alboraia, Spain.Elongated and glazed with sugar, they are made of flour, milk, sugar, oil, eggs, and a leavening agent.