IL PASSETTO
Prices
DAILY TARIFS: "Il Passetto" for 1 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 2/01/2009 - 13/03/2009 | € 70,00 |
| MIDDLE SEASON | 4/11/2009 - 27/12/2009 | € 80,00 |
| HIGH SEASON | 17/10/2009 - 3/11/2009 | € 110,00 |
| VERY HIGH SEASON | 28/12/2009 - 1/01/2010 | € 130,00 |
DAILY TARIFS: "Il Passetto" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 4/11/2009 - 27/12/2009 2/01/2009 - 13/03/2009 | € 90,00 |
| MIDDLE SEASON | 17/10/2009 - 3/11/2009 | € 150,00 |
| HIGH SEASON | 28/12/2009 - 1/01/2010 | € 180,00 |
| Terms and Conditions | ||
 | Check in | From 14.00 till 20.00 |
| Check out | till 0.00 |
| Cancellation Policy | Cancellations prior to 2 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 |
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ITALIAN RECIPE OF THE DAY
SPAGHETTI ALLA CARBONARA - Speciality of Rome
For 4-6 servings:
- 400 g spaghetti
- 200 g bacon
- 1 clove garlic
- 3 dessertspoons of grated Parmesan
- 3 spoonfuls of grated pecorino
- 2 eggs and 2 egg yolks
- extra-virgin olive oil, salt, pepper
Dice the bacon into 5mm cubes and brown in a pan with a few spoonfuls of oil and the garlic clove (which You should remove as soon as it begins to colour). In a warmed serving bowl, blend 2 whole eggs and 2 yolks at room temperature with the grated cheeses. Season with a pinch of slat and plenty of freshly ground pepper, and thoroughly until You have a smooth, creamy sauce. ... continue
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