CASE VACANZE SIGNORINO
Prices
DAILY TARIFS: "Case Vacanze Signorino" for 2 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 1/01/2009 - 31/03/2009 | € 50,00 |
| MIDDLE SEASON | 1/04/2009 - 31/07/2009 | € 60,00 |
| HIGH SEASON | 1/08/2009 - 31/08/2009 | € 80,00 |
DAILY TARIFS: "Case Vacanze Signorino" for 3 people
| Seasons | Periods | Tariffs |
| LOW SEASON | 1/01/2009 - 31/03/2009 | € 60,00 |
| MIDDLE SEASON | 1/04/2009 - 31/07/2009 | € 80,00 |
| HIGH SEASON | 1/08/2009 - 31/08/2009 | € 100,00 |
| Terms and Conditions | ||||
 | Check in | From 15.00 till 20.00 | ||
| Check out | till 11.00 | ||
| 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 | ||
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ITALIAN RECIPE OF THE DAY
MINIATURE SICILIAN CANNOLI - Speciality from Sicily
For 4 servings:
- Cannoliche shells:
- 300g plain flour
- 2 tablespoons cocoa powder
- Pinch ground cinnamon
- Pinch of salt
- 1 tablespoons caster sugar
- 5 tablespoons sweet white wine
- 2 tablespoons olive oil
- 1 egg white, lightly beaten
- Ricotta filling:
- 250g fresh ricotta cheese
- 50g icing sugar, sifted
- 50g coarsely grated chocolate
- Pinch ground cinnamon
- 2 tablespoons finely chopped glacé fruits
- Icing sugar, to dust
- Pasta machine, 7 cm round biscuit cutter
- 6-8 bamboo canes, 7 cm long ... continue
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