B&B GARZOLA
Prices
DAILY TARIFS: "B&B Garzola" for 1 person
| Seasons - 2008 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2008 - 2009 (ALL YEAR LONG) | € 40,00 |
DAILY TARIFS: "B&B Garzola" for 2 people
| Seasons - 2008 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2008 - 2009 (ALL YEAR LONG) | € 75,00 |
DAILY TARIFS: "B&B Garzola" for 3 people
| Seasons - 2008 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2008 - 2009 (ALL YEAR LONG) | € 110,00 |
DAILY TARIFS: "Single Room" for 1 person
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2011 (ALL YEAR LONG) | € 43,00 |
DAILY TARIFS: "Triple Room" for 3 people
| Seasons - 2010 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2010 (ALL YEAR LONG) | € 110,00 |
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2011 (ALL YEAR LONG) | € 110,00 |
DAILY TARIFS: "Double Room" for 2 people
| Seasons - 2010 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2010 (ALL YEAR LONG) | € 80,00 |
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| Unique Daily Tariff | 2011 (ALL YEAR LONG) | € 80,00 |
Bond (deposited on arrival an returned on departure) € 30,00
| Terms and Conditions | ||
 | Check in | From 10.00 till 21.00 |
| 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) | The bond to be paid on Your arrival: € 30 |
| Pets | Welcome |
| Credit cards accepted at check in | VISA MASTERCARD |
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ITALIAN RECIPE OF THE DAY
FUSILLI WITH SCAMPI AND ZUCCHINI - Pasta - Speciality from Naples
For 4-6 servings:
- 400g fusilli
- 450 g scampi
- 350 g zucchini
- 1 shallot
- 1 sprig of parsley
- ½ litre of fish stock
- extra-virgin olive oil
- salt pepper
Cut zucchini into julienne strips and clean the scampi carefully. Sauté the finely chopped shallot in a few spoonfuls of oil and as soon as it becomes transparent, add the zucchini and the scampi. Add salt and pepper and cook over a low heat, adding a little fish stock. Boil the fusilli in plentiful salted water and drain when al dente. Mix in the sauce, drizzle with oil and sprinkle with a handful of cho ... continue
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