DISIO RESORT 
Prices
RATES 2009
RACK RATES FOR THE COMFORT AND CHARME ROOMS
PERIOD A (15/03 - 09/04; 14/04 - 14/07; 21/08 - 14/10)
| Suppl. Charme room 20 | Single | Double | Double single use | Extra bed 6/12 years |
Extra bed Over 12 years |
Bed and Breakfast
|
82,00 |
124,00 |
93,00 |
30,00 |
42,00 |
Half Board
|
109,00 |
178,00 |
119,00 |
43,00 |
60,00 |
Full Board
|
130,00 |
220,00 |
140,00 |
53,00 |
74,00 |
PERIOD B (10/04 - 13/04; 28/12 - 06/01; 15/07 - 20/08)
| Suppl. Charme room 20 | Single | Double | Double single use | Extra bed 6/12 years |
Extra bed Over 12 years |
Bed and Breakfast
|
98,00 |
152,00 |
109,00 |
37,00 |
51,00 |
Half Board
|
12400 |
203,00 |
135,00 |
49,00 |
68,00 |
Full Board
|
145,00 |
245,00 |
156,00 |
58,00 |
82,00 |
Baby 0/5 years free, meals and beverages on consumtion.
The meal includes retired 3 courses to choose from among the menu of the day.
RACK RATES FOR THE DELUXE ROOM IN B&B
PERIOD A: 190,00
PERIOD B: 240,00
Meals on board: 25.00 each person over 12 years.
For childreen between 6 and 12 years 12,50 per meal.
For consumption for children up to 5 years.
The meal includes retired 3 courses to choose from among the menu of the day.
| Terms and Conditions | ||||
 | Check in | From 15.00 till 24.00 | ||
| Check out | till 11.30 | ||
| Cancellation Policy | Cancellations prior to 30 days of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses - see cancellation policy | ||
| Additional Services |
| ||
| Pets | No Pets | ||
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS | ||
rooms serviceOther destinations
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BUDONI (1)
Olbia-Tempio (Sardinia) -
TRABIA (1)
Palermo (Sicily) -
BARBERINO VAL D'ELSA (1)
Florence (Tuscany) -
ROCCALUMERA (1)
Messina (Sicily) -
CATANIA (9)
Catania (Sicily)
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
ACQUA COTTA - Speciality of Tuscany
For 6 servings:
- ½ pound escarole
- Ό cup olive oil
- 2 cups finely diced onions
- 2 cups finely diced carrots
- 1 cup finely diced celery
- 2 tablespoons chopped garlic
- 1 to 2 teaspoons crushed red pepper flakes, or to taste
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons chopped fresh flat leaf parsley
- 1 pound plum tomatoes, peeled, seeded, and chopped
- Kosher salt to taste
- 6 slices Tuscan Bread or other peasant style bread
- 1 or 2 whole cloves garlic
- 6 large eggs
- 2 ... continue
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