RESIDENCE HOTEL LA VETRERIA 
Prices
RATES 2009/10
Prices per room per day
SEASON |
SINGLE |
DOUBLE SINGLE USE |
DOUBLE |
TRIPLE |
QUADRUPLE |
I February March June July December |
77 |
88 |
110 |
148 |
160 |
J April May August September October |
84 |
96 |
120 |
162 |
170 |
H January November |
70 |
80 |
100 |
135 |
140 |
| Terms and Conditions | ||
 | Check in | From 15.00 till 0.00 |
| Check out | till 12.00 |
| Cancellation Policy | Cancellations prior to 1 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 |
Other destinations
-
RIPOSTO (1)
Catania (Sicily) -
CALA GONONE (1)
Nuoro (Sardinia) -
ANCONA ()
Ancona (Marche) -
FANO (1)
Pesaro e Urbino (Marche) -
MAIORI (3)
Salerno (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
BAKED PIZZOCCHERI - Pasta - Speciality from Lombardy
For 4-6 servings:
- 300 g pizzoccheri (type of tagliatelle)
- 150 g grated Parmesan cheese
- 150 g soft cheese
- 200 g white cabbage or spinach sage
- 100 g butter
- extra-virgin olive oil
- salt
Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garl ... continue
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