HOTEL CAPITOLIUM
Prices
DAILY TARIFS: "ALBERGO CAPITOLIUM" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 14/02/2009 - 1/03/2009 5/11/2009 - 19/12/2009 6/02/2009 - 13/02/2009 | € 70,00 |
| MIDDLE SEASON | 2/03/2009 - 1/04/2009 2/07/2009 - 1/09/2009 | € 84,00 |
| HIGH SEASON | 2/09/2009 - 4/11/2009 | € 114,00 |
| VERY HIGH SEASON | 20/12/2009 - 10/01/2010 | € 139,00 |
| Terms and Conditions | ||
 | Check in | From 14.00 till 21.00 |
| Check out | till 11.30 |
| Cancellation Policy | Cancellations prior to 15 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 | VISA MASTERCARD AMERICAN EXPRESS |
Other destinations
-
ABBASANTA ()
Oristano (Sardinia) -
MONTEBELLO VIC.NO (1)
Vicenza (Veneto) -
CASTELNUOVO MAGRA (2)
La Spezia (Liguria) -
MODICA (4)
Ragusa (Sicily) -
CARINI (2)
Palermo (Sicily)
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
SPINACH AND RICOTTA FILLING
For 4–6 serving:
- 500 g spinach
- 250 g ricotta cheese
- grated Parmesan cheese
- 2 eggs
- béchamel
- butter
- grated nutmeg
- salt
- pepper
Wash, trim and boil the spinach in a little salted water, then drain and leave to cool. Squeeze it out well, and chop finely. Mash the ricotta thoroughly in a bowl, and mix it with the spinach, egg yolks, and a few spoonfuls of grated Parmesan. Season with salt, pepper and grated nutmeg.
If the mixture is too stiff, add the egg whites or a drop of warm milk, then use the filling to stuff the pasta squares. ... continue
Warning: extract() [function.extract]: First argument should be an array in /special_offer.php on line 10