ASCANIO TWENTYSIX
Details
Number of people: 4
Ascanio Twentysix is situated in the heart of Rome; from a silent and characteristic downtown’s street you’ll be able to reach, on foot and within few minutes, the most fascinating artistic places of the city.
A lovely apartment, warm and homely, equipped with self-heating, air-conditioned, tv 22”, wide windows and furthermore an elevator! (A lift is a real rarity in the historic centre of Rome). The apartment consists of a delightful living room (with a sofa bed) and an outfitted kitchenette. Passing through an access room you reach a large bathroom (with shower unit) and a very wide and comfortable bedroom.
Linen, towels, hairdryer, iron and iron board available. Cot for baby for free
A lovely apartment, warm and homely, equipped with self-heating, air-conditioned, tv 22”, wide windows and furthermore an elevator! (A lift is a real rarity in the historic centre of Rome). The apartment consists of a delightful living room (with a sofa bed) and an outfitted kitchenette. Passing through an access room you reach a large bathroom (with shower unit) and a very wide and comfortable bedroom.
Linen, towels, hairdryer, iron and iron board available. Cot for baby for free
SERVICES:
Lift, Air Conditioning, Heating, Multilingual Staff, Tourist Office, City Maps, Ironing Facilities
Check In: 0:00 - 00:00
Check Out: 0:00 - 10:00
| Terms and Conditions | ||
 | Check in | From 0.30 till 24.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to days: 30 of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses |
| Bond (given back to Your departure) | No bond is required on your arrival |
| Pets | No Pets |
| Credit cards accepted at check in | Credit card payments are not accepted at the check-in |
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ITALIAN RECIPE OF THE DAY
TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne
For 4-6 servings:
- 200 g aubergines
- 300 g ricotta cheese
- a few walnuts
- a few sage leaves
- 1 bunch parsley
- grated Parmesan cheese
- extra-virgin olive oil
- salt
Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remove the dish from the oven, leave to cool, then chop the aubergines with a half-moon chopper. Tip them into a bowl and add the ricotta, the chopped walnuts, a little Parmesan, a handful of chopped sage leave ... continue
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