Our 'farm to plate' philosophy starts right here. Borgo's farm and culinary gardens produce biodynamic goodies used throughout the estate, from the abundant breakfast buffet to Michelin-starred meals, spa treatments and our upcoming line of natural skincare.
Our biodynamic culinary garden lies at the heart of Borgo's 'farm to plate' philosophy, where Michelin-star executive chefs Andrea Mattei (Meo Modo) and Antonello Sardi (La Bottega del Buon Caffè in Florence) design their plates from the source in collaboration with our culinary gardeners.
Each morning shepherd and farmer Ivan Piras milks the sheep and delivers it to the Meo Modo kitchen, where it’s transformed into fresh cheese and, depending on the season, also yoghurt. Ivan himself makes the ricotta and cloud-like crema di pecoraserved at Meo Modo, and shares the secrets of his craft in a cheesemaking course at the Borgo Cooking School.
Poached eggs and pancakes take on a new dimension when they’re made from free-range eggs straight from the farm and served to order at the breakfast buffet alongside raw honey collected from Borgo’s own bees. Honey is gathered at the end of summer when the sheets of honeycomb, heavy and fragrant with close to three kilos' honey each, are sealed off by the bees with a thin telltale covering of wax. These are slotted into a centrifuge to extract the honey, which changes subtly in perfume and flavour depending on where the bees have been; in fact guests often pick out notes of lavender, derived from the bushes growing in profusion along the Borgo drive near the apiary.
Wine and prosciutto
Borgo's 200-acre estate also includes vineyards and forest for wine and prosciutto production. The vineyards have been planted with predominantly Sangiovese grapes, as well as indigenous Tuscan and international varieties, and border the oak forest that houses Borgo's happy drove of pigs. A cross between the Sienese region's ancient black-and-white cinta senese and the rugged 'Large White', the so-called 'Senese Grey' has been carefully developed for the high-end prosciutto market, one of Tuscany’s regional specialties. Free to roam throughout the forest, Borgo’s pigs are raised on acorns, a nutritious diet that also enhances the flavour and quality of the prosciutto. Tuscany has long been renowned for the quality of its pigs and its dedication to rearing them; one of the earliest visual examples of this is found in a fresco by Ambrogio Lorenzetti in Siena's Palazzo Pubblico, in which a peasant is shown herding a pig with the distinctive markings of the local cinta senese in the background.
Borgo Spa makes great use of the healing herb garden growing just outside its door. Spa staff frequently blend seasonal plants into their treatments, such as cooling aloe vera to soothe skin in summer, and brew a purifying tisana each day with freshly picked aromatic herbs, which are dropped into the steaming old-fashioned urn on the coffee table to offer to guests.
Bounty and beauty
Rich in butterfat, vitamins and minerals, and containing the gentle exfoliating action of lactic acid, Borgo sheep’s milk is a key ingredients in our upcoming line of natural skincare, together with the healing properties of our raw honey, which are blended onsite at a custom-made lab by scientist and alchemist Anna Buonocore.
Borgo’s exotic herd of alpacas is being bred to develop a cottage wool industry. Sought after for its extraordinary softness, fineness and lustre, alpaca wool is considered to be one of the world’s most luxurious fibres, rivalling cashmere for quality and durability. Borgo's alpaca herd is also a family attraction, situated by the lake near the children's playground.
Deep-rooted wellbeing: Welcome to the orto!
Our organically cultivated orto (culinary garden) lies at the core of our 'farm to plate' philosophy, where fruit, vegetables, herbs and edible flowers are sown and harvested for use throughout the estate, from our Michelin-starred restaurant Meo Modo and Sull'Albero trattoria, brasserie and bar to the Borgo Cooking School and Borgo Spa.
Cultivated using such ancient techniques as lunar planting together with biodynamic principles, the orto enables our chefs to design their plates from the source in collaboration with our culinary gardeners, providing infinite possibilities for the creation of original dishes that range from Michelin-starred degustations to traditional Tuscan fare at Sull'Albero.
Guests at the Borgo Cooking School use our fresh seasonal harvest in a range of cooking lessons, while practitioners at the Borgo spa collect healing herbs from the garden at the door to make treatments and brew the purifying tisanes offered to guests.
Our culinary gardeners are always more than happy to share their passion with a conversation and the offer of a healing leaf or freshly picked berry.
Closest to the heart
The cypress-lined avenue welcomes visitors into the 13-acre gardens at the heart of the 200-acre Borgo Santo Pietro estate.
Weave your way along secret pathways, or find open-air privacy on luscious green lawns and refuge from the sun under the shelter of a pavilion.
Discover quiet seclusion in unexpectedly discovered grottos or courtyards blooming with antique roses.
Follow where your eyes have gazed.
Cycle, walk or hike aimlessly through the unspoiled vistas of Valle Serena. Arrive at the sanctuary of shaded picnic destinations or at the serene Merse River, winding through, inviting you to swim in its cool clear water, or walk through the forest to San Galgano.
Wander away from the heart of the hamlet until Borgo calls you home.