SAINT ELISABETTA CONVENT
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Details
Location:
Situated in a panoramic position near the centre of Piano di Sorrento, this structure is managed by nuns. It is a nineteenth-century building. The wide garden is available for the clients for restful walks. It is easily reachable by car on the arrival in Sorrento peninsula and it is close to the train station.
Description:
This building has 19 rooms, located on two floors with lift. Every room has a telephone, bathroom with shower and hairdryer. Besides there are a wide TV room, dining-room equipped with ceiling fans and terraces with chairs and tables
Amenities:
Daily cleaning of rooms - Return by night till 1.00 am -Telephone in every room - Central heating - Public telephone - Free car parking in the courtyard - Reception - Private chapel - Change of linen every 3 days - Stop bus at 20 mt. away- Train station and postal office at 500 mt. away. -Banks at 800 mt. away- Shops, bars and restaurants nearby - Beaches in sand and in stones ( by payment and free ) at 800 mt. away - Sorrento centre is 3 km far.
| Terms and Conditions | |||
 | Check in | From 15.00 till 20.00 | |
| Check out | till 10.00 | |
| Cancellation Policy | Cancellations prior to days: 31 of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses | |
| Bond (given back to Your departure) | No bond is required on your arrival | |
| Pets | No Pets | |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS | |
| Additional Notes |
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Bath towels and bed linen are includedOther destinations
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CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 300 g pizzoccheri (type of tagliatelle)
- 150 g grated Parmesan cheese
- 150 g soft cheese
- 200 g white cabbage or spinach sage
- 100 g butter
- extra-virgin olive oil
- salt
Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garl ... continue
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