CORTE PINCIONE
Prices
WEEKLY RATES: "Corte Pincione" for 0 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| HIGH SEASON | 19/04/2011 - 30/04/2011 | € 900,00 |
WEEKLY RATES: "Corte Pincione" for 7 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 5/03/2011 - 23/04/2011 | € 600,00 |
WEEKLY RATES: "Cantina di Torello" for 6 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 1/01/2011 - 23/04/2011 | € 400,00 |
| MIDDLE SEASON | 30/04/2011 - 18/06/2011 | € 500,00 |
WEEKLY RATES: "Corte Pincione" for 9 people
| Seasons - 2011 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 1/01/2011 - 23/04/2011 | € 600,00 |
| MIDDLE SEASON | 30/04/2011 - 18/06/2011 3/09/2011 - 1/10/2011 | € 600,00 |
| Terms and Conditions | ||
 | Check in | From 16.00 till 24.00 |
| Check out | till 11.30 |
| Cancellation Policy | Cancellations prior to days: 45 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 | Welcome |
| 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
AGNOLOTTI NEAPOLITAN STYLE - Pasta - Speciality from Naples
For 4-6 servings:
- 400 g agnolotti
- For the filling
- 300 g ricotta cheese
- 2 eggs
- 1 large mozzarella
- 1 handful basil leaves
- salt
- pepper
- For the sauce:
- 500 g tomato pulp
- 1 onion
- a few basil leaves
- 300 g beef
- red wine
- extra-virgin olive oil
- salt
- pepper
Start preparing the filling by blending the ricotta in a bowl with the 2 eggs, the basil, the chopped mozzarella, a pinch of salt and a twist of freshly-ground pepper.
To prepare the ... continue
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