IL FRUTTETO
Prices
WEEKLY RATES: "IL FRUTTETO" for 5 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 7/01/2009 - 3/04/2009 31/10/2009 - 18/12/2009 | € 380,00 |
| MIDDLE SEASON | 18/04/2009 - 22/05/2009 26/09/2009 - 30/10/2009 | € 450,00 |
| HIGH SEASON | 4/04/2009 - 17/04/2009 23/05/2009 - 3/07/2009 29/08/2009 - 25/09/2009 19/12/2009 - 6/01/2010 | € 600,00 |
| VERY HIGH SEASON | 4/07/2009 - 28/08/2009 | € 750,00 |
| Terms and Conditions | ||||||||
 | Check in | From 0.00 till 0.00 | ||||||
| Check out | till 0.00 | ||||||
| Cancellation Policy | Cancellations prior to 31 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy | ||||||
| Additional Services |
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| Pets | Welcome | ||||||
| Credit cards accepted at check in | Credit card payments are not accepted at the check-in | ||||||
| Additional Notes |
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ITALIAN RECIPE OF THE DAY
BAKED LASAGNE - Speciality of Emilia Romagna
For 4-6 servings:
- For the Pasta:
- 500 g extrafine flour
- 4 eggs
- 1 dessertspoon extra-virgin olive oil
- salt
Add the eggs to the flour along with a pinch of salt and a dessertspoon of extra-virgin olive oil. Mix well, and knead thoroughly with Your hands until You have a smooth and elastic dough. Leave covered with a damp tea cloth for about half an hour, then knead again and roll out a sheet about 1.5mm thick. Leave to rest for about 15 minutes, then with a knife cut out squares of about 10 cm (the size can be varied according to requirements). Dry out for at least a cou ... continue
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