ArchitectureThe house has been largely furnished with traditional building materials (Tuscan terracotta floors and roof tiles, doors and windows made of local chestnut wood).

FoodThe accommodation consistently uses seasonal food from the region and follows the slow food principle. All food waste is carefully separated and either used for the animals on the farm or composted. In the in-house restaurant, mostly local dishes are on the menu. The cuisine places great emphasis on using all parts of a fruit, vegetable or animal to avoid waste and promote a sustainable cooking culture.

SocialPodere Conti is one of the largest employers in the district and regularly trains its employees on occupational safety, health and hygiene issues. They also take on students from local hotel and agricultural schools as interns, as does Woofer (via WWOOF - World Wide Organization for Organic Farms).

EnvironmentAt the property, energy and heat comes from solar panels and wood, while the hosts have a strict zero-waste policy that includes waste separation, recycling and reuse. In addition, they use collected rainwater from roofs and have restored mountain streams for agricultural purposes. Their cleaning practices are as eco-friendly as possible, and they offer organic toiletries to their guests. On the organically certified farm, Cornelia and Corrado practice regenerative agriculture and invite their guests to cooking courses and collecting tours. In addition, they actively participate in a nationwide restaurant competition organized by MaB UNESCO and the national parks. Their goal is to promote and support local products in order to emphasize regional diversity and sustainability.

Well-BeingThere is a multifunctional room on site that can be used as a gym, children's playroom (table tennis/foosball) and a yoga and retreat room. The hosts also have contacts with a range of local practitioners offering massages, aesthetic treatments and yoga, and yoga, Qi Gong, juice fasting and Thai yoga massage retreats take place regularly.