B&B L' ANTICO CAMINO
Prices
DAILY TARIFS: "B&B L' Antico Camino" for 1 people
| Seasons | Periods | Tariffs |
| MIDDLE SEASON | 30/05/2009 - 24/07/2009 29/08/2009 - 20/09/2009 | € 40,00 |
| HIGH SEASON | 25/07/2009 - 7/08/2009 23/08/2009 - 28/08/2009 | € 45,00 |
| VERY HIGH SEASON | 8/08/2009 - 22/08/2009 | € 50,00 |
| Terms and Conditions | ||||
 | Check in | From 12.00 till 20.00 | ||
| Check out | till 10.00 | ||
| Cancellation Policy | Cancellations prior to 10 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 | Credit card payments are not accepted at the check-in | ||
| Additional Notes |
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In the august we accept only weekly stays from saturday to saturdayOther destinations
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CINIGIANO (4)
Grosseto (Tuscany) -
LUCCA (2)
Lucca (Tuscany) -
SAN VENANZO (2)
Terni (Umbria) -
DONNALUCATA (1)
Ragusa (Sicily) -
NICOLOSI (2)
Catania (Sicily)
CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
ITALIAN NOUGAT - Sweetmeat from Naples
INGREDIENTS:
- 6-8 sheets edible rice paper (baking, not Asian)
- 100 g blanched almonds
- 200 g whole hazelnuts
- 100 g skinned pistachios
- 250 g clear runny honey
- 2 large egg whites (60 ml)
- 1 teaspoon pure vanilla essence
- 200 g caster sugar
- tablespoons golden syrup
- 2 baking trays: 26 x 16 x 2.5 cm (or 1
Swiss roll tin, 39 x 29 x 2.5 cm) - Sugar thermometer
Line the bottom of the baking trays with rice paper. Spread the almonds and hazelnuts on a separate baking sheet and toas ... continue
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