Casa Club Campeche Country Club - Campeche

Lugar maravilloso, excelente servicio y alimentos exquisitos. Deben visitarlo

La casa club, es un lugar muy bonito, tiene excelentes vistas, diversas formas para relajarse divertirse y pasa tiempo en familia. Cuenta con salas de juegos para niños, cine integrado, piscinas, gym, sauna, restaurante, kayak, tienda de souvenirs, entre otras cosas. Es un sitio muy agradable. Vale la pena visitarlo.

La Casa Club tiene un paisaje hermoso, sin embargo el menú de desayuno es muy limitado y poco agradable, no hay café de refill. Por el precio deberían ser mas generosos en los platillos y el servicio. Soli hay dos opciones: huevos o chilaquiles. No vale el precio.

El restaurante sobrio y elegante, la vista que tiene hacia el mar está de wow! Comida con una sazón especial (prueba el "pulpo maya al horno" y el "camaron zarandeado") no olvides acompañarlas con cualquiera de las salsas que te ponen en la mesa. ¡Sí regreso!

Lugar hermoso con playa propia y personal muy atento y servicial!

Un lugar precioso la playa increíble el servicio excelente y la comida delicioso los precios muy accesibles me encanto

Great place to have a fun!

The historical evolution of the bread is based on three possible ways: on the one hand the improvement and evolution in the mechanical elements that pulverize the grains (the mills, etc.), on the other, the improvement in the microorganisms that populate the yeast and finally, the evolution of ovens and elements that provide heat sources (ovens) .12 Probably, the first loaves would be made with flours of acorns or beechnuts. Archaeologists have excavated and found fragments of unleavened bread (also called cenzenan bread) in the deposits of the villages near the Swiss lakes. It is known that the Egyptians made bread for a long time, and they also date the first archaeological evidence of the use of yeast in bread as well as the use of ovens. It is believed that they discovered the fermentation by chance.3 The bread for the Egyptians was so important that it was considered as a coin to pay the wages. Bread extracted from the ruins of Pompeii. In Rome, already in the Republic, there were public ovens. For the Roman legionaries, bread was a regular food and it was common for their diet to be olives and bread. They were given three pounds of wheat a day, which they crushed in a hand grinder shared by a limited group of soldiers. The bucellatum (ring-shaped bread very similar to the current bagel) was made from the flour and put into the oven to make bread. In some regions that were not part of the empire such as the current Germany or Sweden, some inhabitants who had fought in the Roman army adopted the consumption of bread, and from here extended to sectors of the population. Its name comes from the Latin pannus which means white mass. This great consumption of bread during the Roman Empire implied the great importance of the cultivation and trade of wheat.13 With the fall of the Roman Empire there was a shortage of wheat in almost all of Europe, which had become accustomed massively to its consumption. Exports to the north disappeared completely. Proof of the wide spread of bread at that time is the English word "lady" which means in Old English "the person kneading bread." 14 In Scandinavia, in the face of wheat shortages, the population had to get used to breads. of rye and barley, it being common for the crust of ground pine to be added to the mass. shortage of wheat, and as a consequence, their trade begins. White bread was a privilege of the rich, and the black bread of barley, rye or oats was for the rest of the population. It was done by hand, at home or in public ovens. The progressive expansion of the food system introduced changes in dietary habits. The bread stopped being the basic element of the regime of the whole population. A greater variety of products that allowed a better balance in food, strengthened the robustness and size of individuals. In the elaboration of the bread some type of machinery began to be used. One of the most typical elaborations was sop: bread soaked in a liquid. The bread was undergoing improvements in its grinding, its baking and little by little it was from a product elaborated by hand to an industrial product to which various additives are added. Nowadays, machinery greatly facilitates work, making bread lacking in painful tasks; are used