RESIDENCE PUNTACASSANO
Prices
RATES 2009
(The prices are in Euro and per apartment)
PERIOD |
STUDIO (2 persons) |
2-ROOM-APT. (4 persons +1) |
3-ROOM APT. GROUND FLOOR AND 2-ROOM APT. (SEA VIEW) |
| 01/01 - 23/05 |
200 |
250 |
350 |
| 23/05 – 20/06 |
250 |
350 |
450 |
20/06 – 27/06 |
300 |
470 |
570 |
27/06 – 11/07 |
400 |
500 |
600 |
11/07 – 25/07 |
500 |
600 |
700 |
25/07 – 01/08 |
650 |
750 |
850 |
01/08 – 08/08 |
900 |
1000 |
1100 |
08/08 – 15/08 |
950 |
1250 |
1350 |
15/08 – 22/08 |
850 |
1000 |
1100 |
22/08 – 29/08 |
650 |
750 |
850 |
29/08 – 05/09 |
450 |
550 |
650 |
05/09 – 12/09 |
250 |
350 |
450 |
12/09 – 31/12 |
200 |
250 |
350 |
The prices include: electricity, water, gas, final cleaning, use of the swimming pool and parking (not guarded).
The costs which are not included in the price are:
- 10,00 Euro per person per linen rental/exchange (optional)
- 10,00 Euro per person per towels rental/exchange (optional)
- 10,00 Euro per extra bed when possibile
- Beach service on request at the booking (Free beach)
- 200 Euro Bond deposited on arrival an returned on departure
| Terms and Conditions | ||
 | Check in | From 12.30 till 20.00 |
| Check out | till 9.30 |
| 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 |
| Pets | Welcome Extra charge of € 10 |
| Credit cards accepted at check in | Credit card payments are not accepted at the check-in |
Other destinations
-
PESCIA (1)
Pistoia (Tuscany) -
ISOLA DELLE FEMMINE (1)
Palermo (Sicily) -
BELVI' ()
Nuoro (Sardinia) -
MANDURIA (1)
Taranto (Apulia) -
PRAIANO (2)
Salerno (Campania)
CHOOSE A REGION OF ITALY
Calabria Campania Emilia Romagna Lazio Liguria Lombardy Marche Piedmont Apulia Sardinia Sicily Tuscany Trentino-S. Tyrol Umbria Aosta Valley Veneto
ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 400 g black tagliatelle
- 8 king prawns
- 1 clove garlic
- 1 small bunch parsley
- 1 glass dry white wine
- extra-virgin olive oil
- salt
Sauté the shelled prawns in oil and flavour with some chopped parsley and garlic and a pinch of salt. Add some white wine and cook over a rapid heat for three minutes. Boil the pasta in plentiful salted water, drain when al dente and transfer to the pot with the sauce. Mix carefully for a few minutes, remove from the heat and serve piping hot, garnishing with the remaining finely chopped parsley.
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