Saporium Chiusdino
A philosophy grounded in the principles of biodiversity and regenerative agriculture and the wish to share wondrously inventive cooking while respecting and highlighting the rhythm of nature and the authentic taste of our land. Let executive chef Ariel Hagen and his team – together with the master gardener, the forager, the cheesemaker, the baker, the fermentation specialist, the butcher, the restaurant manager, the sommelier – take you on a delightful journey and enjoy the art of Borgo Santo Pietro’s soil-to-plate cuisine, celebrating the emotions triggered by the taste of our culinary gardens and estate produce.
KNYSTAFORSEN X SAPORIUM
For two exceptional evenings this September, the Swedish forest meets the Tuscan countryside as Knystaforsen’s Nicolai Tram joins Saporium’s Ariel Hagen for an exclusive four-hands dinner. Two Michelin Green Star chefs, two distinct landscapes and a menu created entirely for the occasion, shaped by the estate’s harvest, Nordic craftsmanship and Tuscan tradition. Just 24 guests will join us each evening on 21 and 22 September.
Nature and luxury: at the essence of our philosophy
