TENUTA SPECOLIZZI
Prices
DAILY TARIFS: "Tenuta Specolizzi" for 4 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 4/04/2009 - 29/05/2009 19/09/2009 - 23/10/2009 | € 110,00 |
| MIDDLE SEASON | 30/05/2009 - 26/06/2009 12/09/2009 - 18/09/2009 | € 140,00 |
| HIGH SEASON | 29/08/2009 - 11/09/2009 27/06/2009 - 31/07/2009 | € 170,00 |
| VERY HIGH SEASON | 1/08/2009 - 28/08/2009 | € 200,00 |
Bond (deposited on arrival an returned on departure) € 0,00
| Terms and Conditions | ||
 | Check in | From 16.00 till 22.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to 29 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy |
| Pets | Welcome Extra charge of € 70 |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS |
Other destinations
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NICOSIA (1)
Enna (Sicily) -
CASAMASSIMA (1)
Bari (Apulia) -
TREISO (2)
Cuneo (Piedmont) -
PEDARA (1)
Catania (Sicily) -
LAGO TRASIMENO (3)
Perugia (Umbria)
CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
PANNA COTTA - Sweetmeat of Piedmont
For 6-8 servings:
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- 1/2 cup (3 1/2 ounces) sugar, or more to taste
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 1 cup (8-ounce container) sour cream
Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. Put the sour cream in a medium ... continue
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