Borgo Santo Pietro which celebrates its 20-year anniversary, was founded by Claus and Jeanette Thottrup from the desire to create a community and share a tangible sense of home, where nature and luxury flow seamlessly together.
The five-star hotel is part of the Leading Hotels of the World, features 22 suites decorated with traditional craftmanship and vintage furnishings, combining this intimate luxury with ultimate seclusion, as light-filled, airy interiors open onto leafy private terraces with outdoor fireplaces, lounge areas and entirely private gardens.
The 300-acre, organically cultivated estate comprises hospitality, a working farm, an artisan cheesemaking dairy, vineyards, 13 acres of garden with extensive culinary gardens, and 100 acres of rolling green pasture alongside the River Merse.
Borgo Santo Pietro is a living village where ancient skills are always at work, providing healthy food, high-quality wine and “Seed to Skin” organic products: embedded in the local economy and actively contributing to a positive and enduring impact for the local community and landscape.
'FARM TO PLATE' PHILOSOPHY IN ACTION
Our chefs, farmers and gardeners work together in a spirit of collaboration to bring the fruits of organic cultivation to the table of Michelin-starred restaurant Meo Modo and Sull’Albero Trattoria, producing free-range eggs, raw honey, fresh sheep’s milk for cheese and yoghurt, 0km meat and a bounty of fruit, nuts, vegetables and herbs.
We believe in a hands-on approach and our guests are invited to follow the journey of freshly grown ingredients as they are transformed into dishes at the Borgo Cooking School, and nurture close working relationships with our local ‘Food and Wine Heroes’, who provide high-quality, niche products that range from kimchi to wine.
A selection of our products will be presented at Taste 2022.