HOTEL SIGNUM 
Prices
RATES 2009/10
Prices per room/day per 2 persons in Bed & Breakfast
TYPE |
PERIOD 18/03 - 03/05 01/10 - 07/11 |
PERIOD 14/05 - 10/06 17/09 - 30/09 |
PERIOD 11/06 - 22/07 03/09 - 16/09 |
PERIOD 23/07 - 02/09 |
CLASSIC ROOM Garden view |
130,00 |
160,00 |
200,00 |
280,00 |
SUPERIOR ROOM Lateral sea view |
170,00 |
200,00 |
250,00 |
330,00 |
DELUXE ROOM Sea view Sea view with terrace |
220,00 240,00 |
250,00 270,00 |
300,00 320,00 |
380,00 400,00 |
3rd bed 4th bed Cot |
55,00 40,00 30,00 |
70,00 45,00 30,00 |
85,00 60,00 30,00 |
120,00 85,00 30,00 |
| Terms and Conditions | ||||
 | Check in | From 15.00 till 24.00 | ||
| Check out | till 11.00 | ||
| Cancellation Policy | Cancellations prior to 21 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 | Welcome | ||
| Info | On request | ||
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS DINERS CLUB 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
Sautι 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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