|Period||from||To||Weekly||Weekday night||Weekend night||Minimum stay||Changeover day|
|Mid Season||12 May 15||1 Jul 15||£3,108||1 week||Flexible|
|High Season||1 Jul 15||1 Sep 15||£3,675||1 week||Flexible|
|Mid Season||1 Sep 15||1 Oct 15||£3,108||1 week||Flexible|
|Low Season||1 Oct 15||1 May 16||£2,433||1 week||Flexible|
The property does not have weekend tariffs
Please note: these prices may exclude fees and can vary depending on when you stay and how long for. Prices are also subject to change at the advertiser’s discretion.
Check In / Check Out Check-in from 3.30 pm Check-out is to be arranged by no later than 10.00 am For all arrivals after 7:00 pm an extra charge in cash is to be paid. We try to be as flexible as possible with Check in and Check Out times. If you arrive in the morning we will try and arrange a Check In for you as soon as we can. If you depart in the early afternoon then we will try and allow you to stay in the apartment as long as possible to accommodate all your needs. Obviously this is not possible all the time! If you need to leave your luggage somewhere while you wait then we can offer this service weekdays at the office. Cancellation Policy: Whenever the contract proposal is revoked after it has been accepted, the following penalties will apply: - 20% if cancellation is made more than 45 days before the beginning of the letting period - 50% if cancellation is made between 45 and 31 days before the beginning of the letting period - 90% if cancellation is made between 30 and 6 days before the beginning of the letting period - 100% if it’s made 5 days before letting period. Pricing Conditions applicable to all properties: Contract Fee for rentals over 30 days For rentals of over 30 days all clients must sign an Italian Rental Contract which is obligatory under Italian law and the cost is equal to 1% of the total rental fee, plus 30,00 euros for stamps.
TUSCAN COOKING at ANTICO MULINO Our motto “Cucinare è Voler Bene” – “To Cook is To Love” is taken from a 17th century domestic text. The tastes experienced around the country table at Il Mulino di Ferraia, are reliant not only on traditional Tuscan recipes and hints and tips handed down by generations of Tuscan wives and mothers – the unsung cooks and secret holders of the delicate art of Tuscan cuisine – but also on two teams of hens producing daily eggs, on local hunters for game, on the last few remaining working water wills where maize and chestnut flour are ground by stone, on mountain villages where gathering, drying, beating and grinding chestnuts for the locally prized fine, pale golden chestnut four is a communal tradition, on vegetable patches and orchards where produce grows as nature intended, on local shepherds who work the milk of their sheep into creamy crumbly white Pecorino cheeses, on the hot summer sun which ensures sweet tomatoes and thick red bottled sauce for the winter, sweet juicy pippy grapes for the famed wines of Tuscany, olives and the enduring patience of the hand pickers for the unsurpassed olive oil of the area, and on the passion which is put into the preparation. Everyone is encouraged to take an active hands-on part in the preparation of our ingredients. The menu will depend entirely on the availability of seasonal local ingredients but as a guideline it will include the preparation of a starter, of fresh pasta and two accompanying sauces, of a main dish with seasonal vegetables and a desert – all recipes from mothers and grandmothers of Tuscany. And naturally, we will ensure we finish in time for you to sit and enjoy the results. Printed recipes will be provided Prices: Minimum 2 people 2 – 3 people: euro 100 per person Group of 4 or more: euro 70 per person