HOTEL LE CALETTE 
Prices
DAILY TARIFS: "Hotel Le Calette ****" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 1/04/2009 - 29/05/2009 3/10/2009 - 31/10/2009 | 150,00 |
| MIDDLE SEASON | 30/05/2009 - 3/07/2009 19/09/2009 - 2/10/2009 | 170,00 |
| HIGH SEASON | 4/07/2009 - 31/07/2009 22/08/2009 - 18/09/2009 | 200,00 |
| VERY HIGH SEASON | 1/08/2009 - 21/08/2009 | 220,00 |
| Terms and Conditions | ||||||||||||||
 | Check in | From 12.00 till 24.00 | ||||||||||||
| Check out | till 10.30 | ||||||||||||
| Cancellation Policy | Cancellations prior to 15 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy | ||||||||||||
| Additional Services |
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| Pets | No Pets | ||||||||||||
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS DINERS CLUB | ||||||||||||
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ITALIAN RECIPE OF THE DAY
MEATBALLS IN TOMATO SAUCE - Speciality from Naples
For 4-6 servings:
- 1 kg minced veal
- A few sprigs of flat-leaf parsley
- 2 slices day-old bread, soaked in 3 tablespoons milk
- 2 tablespoons olive oil
- 1 carrot, coarsely chopped
- 1 small onion, coarsely chopped
- 800 g ready-made tomato passata
- ½ garlic clove
- 1 egg, beaten
- Salt and freshly ground black pepper
Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and ... continue
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