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The Farm

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The farm is located in a hilly area in the upper Val di Vara, in the province of La Spezia and on the border with Genoa, at 400-500 m above sea-level. The part used as a vegetable garden and orchard is more than a hectare in size, and there is also a wood of chestnut trees. Everything is grown with maximum respect for the environment, without chemical fertilizers or pesticides.



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Everything is grown with maximum respect for the environment, without chemical fertilizers or pesticides. Naturally, together with traditional methods of cultivation, we also use up-to-date cultivation practices, such as drip irrigation and mulch, but we do all the weeding by hand or with mowers, and above all we don’t use chemical products.

On the farm, we produce ancient varieties of local beans recognised by the regional Atlas of traditional Ligurian products: the Ballin (called Oil Beans due to bartering in ancient times between the coast and our territory with olive oil), the Quarantin (with medium-fast growth and cultivated in the past together with maize), the Fagiolana di Torza (this variety is part of the Slow Food Community in the province). The same meticulous restoration has also been applied to the ancient varieties of apples: the Musona, the Stolla, the Carla, and the Ruggine apples, and during the last few years we have also begun cultivating barley and ancient grains.

As well as all this, we also cultivate seasonal vegetables: in spring, fava beans, peas, lettuce, edible weeds (called Prebuggiun in our dialect); in summer, courgettes, tomatoes, runner beans, peppers, aubergines, beans, potatoes…; in autumn, cauliflower, fennel, leeks…; in winter, lettuce, pumpkins, thistles, and a lot of cauliflower.

We have chosen not to breed animals for a very good reason, as all our time and energy is taken up by this very traditional type of farming. Furthermore, the typical landscape of the Ligurian Apennines is made up of small strips of land.

Classical farming activity is coupled with the transformation of our vegetables in the laboratory: aubergines preserved in oil, sweet and sour vegetables, jams, biscuits, and elderberry wine. Everything is carefully prepared, taking great care to follow our traditions. Not to mention the ancient varieties of beans and chopped barley.