ArchitectureOnly local materials have been used (tuff, Pietra Leccese), cement and industrial paints have been avoided and antique floors have been restored. Sustainable materials have also been given priority in the refurbishment and renovation of the building in order to preserve the original structure.

FoodThe offer includes seasonal dishes with local, mostly organic products. Some of them are self-cultivated (vegetables and fruit). The food waste is collected in a compost bin. Cinzia and Oliviero cook for the guests and their dishes are freshly prepared with the ingredients of the day, rediscovering old family recipes. They prefer recipes with vegetables (soups, parmigiana, fried vegetables) and legumes. Appropriate dishes are also offered for special dietary needs, in the case of allergies, intolerances and preferences (vegetarian and vegan dishes).

EnvironmentThe facility is equipped with a photovoltaic system and a charging station for electric cars. Bed linen and towels are organic cotton and are laundered on site with mild detergents. They smell of lavender from our own garden. The waste is separated in a special ecological area. There is a drinking water well that is checked every year. The garden beyond the vegetable garden is also treated with natural products, no chemicals are used. The owners also provide information about nature conservation and conservation projects and support them both morally and financially. They sensitize their guests to avoiding plastic and wasting energy and water.

Well-BeingCinzia is a physiotherapist and certified Pilates teacher and organizes Pilates classes for guests. Massages, yoga or nutritional advice can also be organized on request.