THE FARM
Giulia
is the hostess and the heart of the agriturismo. She has been working in the hospitality industry for more than ten years, a path she considers a true vocation: “welcoming guests and making them feel truly at home” has always been her main goal.
She passionately takes care of hospitality as well as the organization of weddings and special events, paying close attention to every detail with care and sensitivity, because for her “every special occasion deserves to be unique.” She is also actively involved in the management of the restaurant, helping to create an authentic and carefully curated experience.
In a small family-run reality like this, Giulia deeply believes that “putting your heart into everything you do” is what truly makes the difference, because authenticity is, for her, the true essence of hospitality.
Valentina
is the restaurant floor manager and has been working in the hospitality and restaurant industry for nineteen years. For more than four years, she has been part of this agriturismo as head waitress, a role she carries out with professionalism, attention to detail, and great sensitivity toward people.
From table setting to table service, Valentina puts care into every gesture, with the aim of “sharing passion and warmth” and creating a welcoming atmosphere where guests can truly feel comfortable and relaxed, “just like at home.”
For her, guests are never just numbers, but people: “we become attached to them, we remember their tastes and preferences,” because she strongly believes in personalized hospitality, based on listening and treating each guest according to their individual needs.
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Mattia
is the chef of the agriturismo and has been leading the kitchen for the past year and a half with enthusiasm and dedication. His professional journey began in 2006, a path built day by day with the goal of “sharing his passion for cooking through every dish, as if it were always the very first day.”
His philosophy is based on a deep commitment to sourcing and carefully working with high-quality ingredients, always respecting seasonality and authenticity. For Mattia, it is essential to “always start from the excellence of the ingredients,” favoring premium products and, whenever possible, locally sourced produce.
In his dishes, tradition and innovation come together in perfect harmony because, as he likes to say, “the best cuisine is the one that looks to the future without forgetting its roots.”