HOTEL AZZOLINI
Prices
DAILY TARIFS: "Hotel Azzolini " for 1 person
| Seasons - 2010 | Periods | Tariffs |
|---|---|---|
| MIDDLE SEASON | 1/01/2010 - 30/04/2010 1/10/2010 - 31/12/2010 | € 45,00 |
| HIGH SEASON | 1/05/2010 - 30/09/2010 | € 55,00 |
DAILY TARIFS: "Hotel Azzolini " for 2 people
| Seasons - 2010 | Periods | Tariffs |
|---|---|---|
| MIDDLE SEASON | 1/01/2010 - 30/04/2010 1/10/2010 - 31/12/2010 | € 70,00 |
| HIGH SEASON | 1/05/2010 - 30/09/2010 | € 85,00 |
| Terms and Conditions | ||
 | Check in | From 12.00 till 24.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to days: 7 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 | No Pets |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS BARCLAYCARD |
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CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
MALLOREDDUS WITH WILD BOAR SAUCE - Speciality of Sardinia
For 4-6 servings:
- 400 g malloreddus
- 450 g minced cinghiale (wild boar)
- 450 g tomato sauce
- 1 onion
- some bay leaves
- grated pecorino
- extra-virgin olive oil
- salt
- pepper
Sauté the onion in a generous quantity of oil, add the minced meat, flavour with a pinch of salt and one of pepper, and leave to brown for a few minutes. Add the tomato sauce with some bay leaves, and cook slowly for two hours. After cooking the malloreddus in plentiful salted water, drain and flavour with the sauce and the grated pecorino.
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