HOTEL RESORT LA PINETA ERICE
Prices
WEEKLY RATES: "Hotel Resort La Pineta Erice" for 1 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 1/11/2010 - 31/12/2010 | € 37,00 |
| MIDDLE SEASON | 6/04/2010 - 31/07/2010 1/10/2010 - 31/10/2010 | € 41,00 |
| HIGH SEASON | 28/12/2009 - 3/01/2010 1/04/2010 - 5/04/2010 1/08/2010 - 8/08/2010 25/08/2010 - 30/09/2010 | € 52,00 |
| VERY HIGH SEASON | 9/08/2010 - 24/08/2010 | € 67,00 |
DAILY TARIFS: "Hotel Resort La Pineta Erice" for 1 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 4/01/2010 - 31/03/2010 | € 37,00 |
| Terms and Conditions | ||
 | Check in | From 14.00 till 24.00 |
| Check out | till 11.00 |
| Cancellation Policy | Cancellations prior to 0 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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ITALIAN RECIPE OF THE DAY
ITALIAN NOUGAT - Sweetmeat from Naples
INGREDIENTS:
- 6-8 sheets edible rice paper (baking, not Asian)
- 100 g blanched almonds
- 200 g whole hazelnuts
- 100 g skinned pistachios
- 250 g clear runny honey
- 2 large egg whites (60 ml)
- 1 teaspoon pure vanilla essence
- 200 g caster sugar
- tablespoons golden syrup
- 2 baking trays: 26 x 16 x 2.5 cm (or 1
Swiss roll tin, 39 x 29 x 2.5 cm) - Sugar thermometer
Line the bottom of the baking trays with rice paper. Spread the almonds and hazelnuts on a separate baking sheet and toas ... continue
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