B&B VILLA BENCY
Prices
DAILY TARIFS: "B&B Villa Bency" for 1 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 1/01/2009 - 30/06/2009 1/10/2009 - 31/12/2009 | € 40,00 |
| MIDDLE SEASON | 1/07/2009 - 30/07/2009 1/09/2009 - 30/09/2009 | € 45,00 |
| HIGH SEASON | 1/08/2009 - 31/08/2009 | € 52,00 |
| Terms and Conditions | ||
 | Check in | From 8.00 till 22.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to 0 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy |
| Pets | No Pets |
| Credit cards accepted at check in | VISA MASTERCARD |
Other destinations
-
PORTO CERVO (1)
Olbia-Tempio (Sardinia) -
SIRACUSA (10)
Syracuse (Sicily) -
MARSALA (4)
Trapani (Sicily) -
PIAZZA ARMERINA (3)
Enna (Sicily) -
MESTRE (1)
Venice (Veneto)
CHOOSE A REGION OF ITALY
Calabria Campania Emilia Romagna Lazio Liguria Lombardy Marche Piedmont Apulia Sardinia Sicily Tuscany Trentino-S. Tyrol Umbria Aosta Valley Veneto
ITALIAN RECIPE OF THE DAY
PASTA WITH BEANS - Speciality of Venice
For 4 servings:
- 500 gr. “borlotti” beans (beans with red spots)
- 70 gr. Ham called “gambuccio” (it is the final and less expensive part)
- 250 gr. pasta short format called “ditale” or “ditalino”
- 1 carrot
- 1 glove of garlic
- 1 piece of celery
- ½ onion
- 1 box of tomatoes “pelati” 250 gr.
- 4 spoons of extra virgin olive oil
- A pinch of chilli pepper in powder
Cook the beans in a big quantity of slightly salted (2 pinches of salt) water for 1 h e 30 min. Slightly fry the carrot, celery, onion and garlic cut very subtle and ... continue
Warning: extract() [function.extract]: First argument should be an array in /special_offer.php on line 10