I SAPORI DEL GARGANO
Prices
RATES 2009
Weekly prices per apartment
PERIOD |
STUDIO |
2-ROOM |
3-ROOM 4/5 POSTI |
3-ROOM 6 POSTI (air conditioned) |
01/04 - 30/05 |
140 |
170 |
220 |
300 |
30/05 - 27/06 05/09 - 31/10 |
190 |
280 |
320 |
400 |
27/06 - 04/07 29/08 - 05/09 |
220 |
300 |
370 |
450 |
04/07 - 25/07 22/08 - 29/08 |
350 |
400 |
420 |
500 |
25/07 - 01/08 |
400 |
480 |
500 |
600 |
01/08 - 08/08 |
450 |
550 |
600 |
700 |
08/08 - 22/08 |
500 |
600 |
750 |
850 |
Cost of the final cleaning |
20 |
25 |
30 |
30 |
NB: The prices are indicative and may change.
Services included:
Heating, wood for the firebox, Water, Electricity, Gas, Kitchen set, laundry use.
Services excluded:
Weekly cleaning, final cleaning, weekly linen change.
Note:
The prices include: accommodation in apartments, two free weekly use of washing machine, parking inside, The apartment for 6 persons are fitted with air conditioning, you can use towels and bed linen at the total cost of € 10,00 per person/week.
| Terms and Conditions | ||
 | Check in | From 15.00 till 20.00 |
| Check out | till 10.30 |
| Cancellation Policy | Cancellations prior to 30 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy |
| Pets | Welcome |
| Credit cards accepted at check in | Credit card payments are not accepted at the check-in |
Other destinations
-
SIENA (3)
Siena (Tuscany) -
PESARO (2)
Pesaro e Urbino (Marche) -
SALVE (2)
Lecce (Apulia) -
CAPRESE MICHELANGELO ()
Arezzo (Tuscany) -
MONTEBELLO VIC.NO (1)
Vicenza (Veneto)
CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
TRENETTE WITH PESTO - Pasta - Speciality from Liguria
For 4-6 servings:
- 400 g trenette
- 100 g green beans
- 2 potatoes
- about thirthy basil leaves
- 1 clove garlic
- 1-2 dessertspoons pine-kernels
- 1 dessertspoons grated Pecorino cheese
- 1 dessertspoons grated Parmesan cheese
- extra-virgin olive oil
- salt
Wash and dry the basil leaves, then put them in a stone mortar with the garlic and the pine-kernels (pressing the basil against the sides with circular movements rather than actually pounding it). Continue grinding the ingredients, then add the grated cheeses and a pinch of salt. As s ... continue
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