HOTEL IL VIANDANTE
Prices
DAILY TARIFS: "Double/twin room" for 2 people
| Seasons - 2012 | Periods | Tariffs |
|---|---|---|
| LOW SEASON | 5/03/2012 - 28/04/2012 | € 56,00 |
| MIDDLE SEASON | 29/04/2012 - 31/05/2012 | € 64,00 |
| HIGH SEASON | 1/06/2012 - 30/06/2012 | € 92,00 |
| VERY HIGH SEASON | 1/07/2012 - 31/07/2012 25/08/2012 - 1/09/2012 | € 116,00 |
| Terms and Conditions | ||
 | Check in | From 14.00 till 23.00 |
| Check out | till 10.00 |
| Cancellation Policy | Cancellations prior to days: 0 of your arrival, you will be returned the total sum you paid, except for the bank transfer expenses |
| Bond (given back to Your departure) | No bond is required on your arrival |
| Pets | No Pets |
| Credit cards accepted at check in | VISA MASTERCARD AMERICAN EXPRESS DINERS CLUB |
Other destinations
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NIZZA DI SICILIA (1)
Messina (Sicily) -
ANACAPRI (1)
Naples (Campania) -
MONTEBELLO VIC.NO (1)
Vicenza (Veneto) -
ROCCALUMERA (1)
Messina (Sicily) -
MALCESINE (1)
Verona (Veneto)
CHOOSE A REGION OF ITALY
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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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