HOTEL ROSALPINA 
Prices
Prices for Winter 2009/2010
|
13 December - 20 December (7 daysi) 299 € 20 December - 26 December (6 days) 319 €
26 December - 02 January (7 days) 559* €
02 January - 06 January (4 days) 289 €
02 January - 10 January (7 days) 399 €
10 January - 24 January (7 days) 329 €
24 January - 07 February (7 days) 349 €
07 February - 07 March (7 days) 369 €
from 07 March (7 days) 319 €
|
*New Year's Eve dinner included.
Prices per person half board. Full board, to be agreed directly with the hotel. Children from 2 to 12 years in the same room as parents: discount from 10 to 60%.Over 12 years old and in particular cases to be agreed with the hotel.20% surcharge for single rooms .
Prices per person half board. Full board, to be agreed directly with the hotel. Children from 2 to 12 years in the same room as parents: discount from 10 to 60%.Over 12 years old and in particular cases to be agreed with the hotel.20% surcharge for single rooms .
| Terms and Conditions | ||
 | Check in | From 15.00 till 21.00 |
| Check out | till 10.30 |
| Cancellation Policy | Cancellations prior to 7 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy |
| Pets | Welcome |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS |
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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
SPINACH AND RICOTTA FILLING
For 4–6 serving:
- 500 g spinach
- 250 g ricotta cheese
- grated Parmesan cheese
- 2 eggs
- béchamel
- butter
- grated nutmeg
- salt
- pepper
Wash, trim and boil the spinach in a little salted water, then drain and leave to cool. Squeeze it out well, and chop finely. Mash the ricotta thoroughly in a bowl, and mix it with the spinach, egg yolks, and a few spoonfuls of grated Parmesan. Season with salt, pepper and grated nutmeg.
If the mixture is too stiff, add the egg whites or a drop of warm milk, then use the filling to stuff the pasta squares. ... continue
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