LE FONTANACCE SRL
Prices
WEEKLY RATES: "Le Fontanacce srl" for 4 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 30/03/2009 - 31/05/2009 | € 400,00 |
| MIDDLE SEASON | 1/06/2009 - 30/06/2009 | € 480,00 |
| HIGH SEASON | 1/07/2009 - 25/08/2009 | € 580,00 |
| VERY HIGH SEASON | 24/12/2008 - 6/01/2009 | € 650,00 |
| Terms and Conditions | |||
 | Check in | From 10.00 till 21.00 | |
| Check out | till 9.30 | |
| Cancellation Policy | Cancellations prior to 60 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy | |
| Extra charge |
| |
| Pets | Welcome | |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS | |
Other destinations
-
SANTA FLAVIA (1)
Palermo (Sicily) -
TRAPANI (4)
Trapani (Sicily) -
OSSUCCIO (1)
Como (Lombardy) -
LAMEZIA TERME (2)
Catanzaro (Calabria) -
META (7)
Naples (Campania)
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
LASAGNE WITH RICOTTA - Pasta - Speciality from Sicily
For 4-6 servings:
- 350 g lasagne
- 300 g tomato pulp
- 2 medium size aubergines
- 180 g fresh ricotta cheese
- 10 shelled walnuts
- grated Parmesan cheese
- extra-virgin olive oil
- salt
- pepper
Set a saucepan on the heat and pour in a little oil and the sieved tomato pulp, season with salt and a pinch of pepper to prepare a sauce. In the meantime, blanch the walnuts then peel and crush them. Clean, wash and dry the aubergines, slice them and sprinkle with salt, and leave to rest for a couple of hours. Pour off the water, rinse and dry the aubergines ... continue
Warning: extract() [function.extract]: First argument should be an array in /special_offer.php on line 10