CHEZ GABRIELLE
Prices
DAILY TARIFS: "CHEZ GABRIELLE" for 2 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 10/01/2011 - 14/03/2011 3/11/2011 - 7/12/2011 11/12/2011 - 22/12/2011 | € 75,00 |
| HIGH SEASON | 15/03/2011 - 2/11/2011 7/12/2011 - 10/12/2011 | € 85,00 |
| VERY HIGH SEASON | 23/12/2011 - 10/01/2012 | € 95,00 |
DAILY TARIFS: "CHEZ GABRIELLE" for 3 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 11/01/2011 - 14/03/2011 3/11/2011 - 7/12/2011 11/12/2011 - 22/12/2011 | € 85,00 |
| HIGH SEASON | 15/03/2011 - 2/11/2011 7/12/2011 - 10/12/2011 | € 100,00 |
| VERY HIGH SEASON | 23/12/2011 - 10/01/2012 | € 115,00 |
DAILY TARIFS: "CHEZ GABRIELLE" for 4 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 11/01/2011 - 14/03/2011 3/11/2011 - 6/12/2011 11/12/2011 - 22/12/2011 | € 95,00 |
| HIGH SEASON | 15/03/2011 - 2/11/2011 5/12/2011 - 10/12/2011 | € 115,00 |
| VERY HIGH SEASON | 23/12/2011 - 10/01/2012 | € 130,00 |
| Terms and Conditions | ||
 | Check in | From 15.00 till 23.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to days: 15 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 | Welcome |
| Info | Prior agreement, it will be possible to accommodate small 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
BAKED PIZZOCCHERI - Pasta - Speciality from Lombardy
For 4-6 servings:
- 300 g pizzoccheri (type of tagliatelle)
- 150 g grated Parmesan cheese
- 150 g soft cheese
- 200 g white cabbage or spinach sage
- 100 g butter
- extra-virgin olive oil
- salt
Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garl ... continue
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