B&B PRESTIGE
Prices
DAILY TARIFS: "B&B Prestige" for 4 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 5/11/2009 - 4/12/2009 15/07/2009 - 15/08/2009 10/12/2009 - 22/12/2009 | € 145,00 |
| HIGH SEASON | 16/08/2009 - 31/10/2009 | € 170,00 |
| VERY HIGH SEASON | 23/12/2009 - 8/01/2010 5/12/2009 - 9/12/2009 | € 195,00 |
DAILY TARIFS: "B&B Prestige" for 3 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 5/11/2009 - 4/12/2009 10/12/2009 - 22/12/2009 15/07/2009 - 15/08/2009 | € 130,00 |
| HIGH SEASON | 16/08/2009 - 31/10/2009 | € 150,00 |
| VERY HIGH SEASON | 23/12/2009 - 8/01/2010 5/12/2009 - 9/12/2009 | € 180,00 |
DAILY TARIFS: "B&B Prestige" for 1 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 15/07/2009 - 15/08/2009 5/11/2009 - 4/12/2009 10/12/2009 - 22/12/2009 | € 60,00 |
| HIGH SEASON | 16/08/2009 - 31/10/2009 | € 75,00 |
| VERY HIGH SEASON | 5/12/2009 - 9/12/2009 23/12/2009 - 6/01/2010 | € 90,00 |
DAILY TARIFS: "B&B Prestige" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 5/11/2009 - 4/12/2009 15/07/2009 - 15/08/2009 10/12/2009 - 22/12/2009 | € 105,00 |
| HIGH SEASON | 16/08/2009 - 31/10/2009 | € 120,00 |
| VERY HIGH SEASON | 23/12/2009 - 8/01/2010 5/12/2009 - 9/12/2009 | € 150,00 |
| Terms and Conditions | ||
 | Check in | From 11.00 till 20.00 |
| Check out | till 9.30 |
| Notes Check in/out | 30 Euro additional for check in after 20 p.m. |
| 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 |
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ITALIAN RECIPE OF THE DAY
LASAGNE WITH RICOTTA - Pasta - Speciality from Sicily
For 4-6 servings:
- 350 g lasagne
- 300 g tomato pulp
- 2 medium size aubergines
- 180 g fresh ricotta cheese
- 10 shelled walnuts
- grated Parmesan cheese
- extra-virgin olive oil
- salt
- pepper
Set a saucepan on the heat and pour in a little oil and the sieved tomato pulp, season with salt and a pinch of pepper to prepare a sauce. In the meantime, blanch the walnuts then peel and crush them. Clean, wash and dry the aubergines, slice them and sprinkle with salt, and leave to rest for a couple of hours. Pour off the water, rinse and dry the aubergines ... continue
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