Borgo Santo Pietro Saporium is located on a 300-acre organically cultivated estate that raises sheep, chickens, pigs, and bees, producing artisan cheese, free-range eggs, cured pork products, and raw honey for the kitchen. It also encompasses two vineyards, fruit and nut orchards, an artisan cheese dairy, and an extensive biodynamic culinary garden that provides seasonal vegetables, herbs, and edible flowers throughout the year.
The estate lies at the heart of Borgo Santo Pietro Saporium’s ‘farm to plate’ philosophy where our chef and his team work in constant collaboration with the farmers and culinary gardeners to design his dishes.
