Vegetable field
In our vegetable field, we cultivate over 200 species of vegetables and 50 aromatic herbs. The field supplies our hotel and Michelin-starred restaurants with the highest quality selection of fresh produce. Our chefs use these organically-cultivated ingredients to create their delicious farm-to-plate cuisine.
Orchard and nut field
From the first sighting of the primatìccio (early fruit) in spring to the autumn harvest, our orchards yield a fragrant bounty of apples, pears, peaches, cherries, plums, and quinces. In the nut field, we cultivate walnut trees alongside herbs for our natural skincare range. Guests wandering the grounds may encounter ancient trees that have borne fruit for generations, like the maggiolino, a 100-year-old wild pear tree arching over the chicken sheds—the last of its kind in Chiusdino. While the maggiolino fruits in May (maggio), the towering plum tree shading the Borgo Cooking School courtyard, known as susine di San Pietro, owes its name to pure coincidence.
