Life on the Borgo Santo Pietro farm follows the rhythms of nature. As the early morning mist rises from the valley, our sheep are herded in from the pastures for the first milking session of the day, which is collected and delivered to our dairy and restaurants to be transformed into fresh yoghurt and cheese. Brightly coloured chicken coops yield their cache of golden treasures: newly laid eggs gathered and cooked to order at the breakfast buffet or turned into piping hot pancakes.
Our gardeners begin early, watering plants and turning the soil for the day's activity ahead, as our beekeeper checks the hives and counts the days until the next fragrant collection of raw honey.
Over in the oak forest Borgo Santo Pietro's drove of pigs fatten up on acorns while the vineyards slowly mature by the day. Guests strolling through the grounds might encounter our peacocks and pass the field housing our alpaca family, or strike up a conversation with our culinary gardeners as they work steadily in the fruit orchard, nut field and culinary gardens, harvesting the seasonal produce used that very same day in our restaurants and Borgo Cooking School.