HOTEL CENTRALE
Details
LOCATION:
The hotel is placed right in the centre of Syrause, closed to the railway station and only 10 minutes from the ancient historical centre on the island of Ortigia and from the famous archaedogical Park.
DESCRIPTION:
The hotel is the ideal place to spend a relaxing holiday at the beach or exploring the beautiful artistic cities of Sicily. It has a terrace with a solarium, a garden, a reading room and WiFi internet access.
Our friendly staff are always on hand and are pleased to welcome guests and provide information about the main sights in the area.
SERVICES:
The guest rooms are decorated in traditional style, and are equipped with satellite colour television, air conditioning, a minibar, a direct dial telephone and an en suite bathroom.
BY CAR:
From the A19 Palermo – Catania motorway, follow the directions for the SS114 state road towards Siracusa.
BY TRAIN:
The local railway station is the Syracuse station, found just a short distance away from the hotel.
BY PLANE:
From Catania – Fontanarossa International Airport, take a bus or taxi to the hotel.
| Terms and Conditions | ||
 | Check in | From 14.00 till 22.00 |
| Check out | till 11.30 |
| Cancellation Policy | Cancellations prior to days: 1 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 |
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ITALIAN RECIPE OF THE DAY
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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