HOTEL COSTAZZURRA 
Prices
DAILY TARIFS: "Hotel Costazzurra ***" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 21/10/2009 - 31/01/2010 1/01/2009 - 2/04/2009 | € 70,00 |
| MIDDLE SEASON | 1/10/2009 - 20/10/2009 7/05/2009 - 20/06/2009 14/04/2009 - 23/04/2009 3/04/2009 - 9/04/2009 | € 80,00 |
| HIGH SEASON | 24/04/2009 - 6/05/2009 10/04/2009 - 13/04/2009 11/09/2009 - 30/09/2009 21/06/2009 - 30/07/2009 | € 100,00 |
| VERY HIGH SEASON | 31/07/2009 - 10/09/2009 | € 130,00 |
| Terms and Conditions | ||
 | Check in | From 14.00 till 22.00 |
| Check out | till 10.30 |
| 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 |
| Pets | No Pets |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS DINERS CLUB BARCLAYCARD |
Other destinations
-
PESARO (2)
Pesaro e Urbino (Marche) -
MARCELLI DI NUMANA (1)
Ancona (Marche) -
ARABBA (1)
Belluno (Veneto) -
MODICA (4)
Ragusa (Sicily) -
GALLIPOLI (1)
Lecce (Apulia)
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
TARALLINI - Speciality of Apulia
For 4-6 servings:
- 2 1/2 ts Dried yeast
- 1 c Dry white wine, warmed
- 1/2 c Olive oil
- 3 3/4 c Unbleached all-purpose flour
- 1 1/2 ts Fennel seeds or 2 ts Cracked black peppercorns
Stir yeast into the warmed wine & let proof for 10 minutes. Stir in the olive oil & add then add the flour, salt, fennel/pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking. Knead until the dough is smooth & responsive. Place in a lightly oiled bowl, cover & let rise until puffy but not doubl ... continue
Warning: extract() [function.extract]: First argument should be an array in /special_offer.php on line 10