Dine

From soil to plate

Regenerative cooking rooted in the estate — Saporium, trattoria evenings, and the rhythm of the harvest.

Explore

Inside Dine

Soil-to-plate cuisine with Executive Chef Ariel Hagen — biodiversity, fire, and the taste of the land.

Inventive courses drawn from culinary gardens, dairy, and the day’s forage.

Gardeners, foragers, bakers, and chefs working as one — beyond organic.

From trattoria evenings to open-air Festum — the table as gathering place.

Every course begins in the gardens, dairy, and forests of Borgo Santo Pietro.