TORRE ARTALE RELAIS 
Prices
RATES 2009
DAILY PRICES The prices are per room/day |
Period A 01/03 - 19/06 26/09 - 31/10 |
Period B 20/06 - 31/07 29/08 - 25/09 |
Period C 01/08 - 28/08 |
Single room "Standard" |
70,00 |
85,00 |
110,00 |
Double room single use "Standard" |
84,00 |
99,00 |
124,00 |
Double room "Standard" |
110,00 |
140,00 |
170,00 |
Triple room "Standard" |
135,00 |
165,00 |
195,00 |
Double room single use "Plus" |
104,00 |
119,00 |
144,00 |
Double room "Plus" |
130,00 |
160,00 |
190,00 |
Family room "Plus" (for 3 persons) |
150,00 |
180,00 |
210,00
|
Family room "Plus" (for 4 persons) |
170,00 |
200,00 |
230,00
|
Apartment 2 persons
|
140,00 |
170,00 |
200,00
|
Apartment 3/4 persons |
190,00 |
220,00 |
250,00
|
SUPPLEMENTS AND DISCOUNTS
Supplement Half Board adults |
20,00 |
Supplement Full Board adults |
36,00 |
Supplement Half Board children (2-11 years) |
14,00 |
Supplement Full Board children (2-11 years) |
25,00 |
Baby (0-1 year) in the bed with the parents |
FREE |
Supplement cot |
10,00 |
The supplement for Half and Full Board is per person beverages excluded.
| Terms and Conditions | ||
 | Check in | From 15.00 till 24.00 |
| Check out | till 10.30 |
| Cancellation Policy | Cancellations prior to 3 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 DINERS CLUB BARCLAYCARD |
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Verona (Veneto) -
BOLOGNETTA (1)
Palermo (Sicily)
CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne
For 4-6 servings:
- 200 g aubergines
- 300 g ricotta cheese
- a few walnuts
- a few sage leaves
- 1 bunch parsley
- grated Parmesan cheese
- extra-virgin olive oil
- salt
Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remove the dish from the oven, leave to cool, then chop the aubergines with a half-moon chopper. Tip them into a bowl and add the ricotta, the chopped walnuts, a little Parmesan, a handful of chopped sage leave ... continue
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