CASCINA RODIANI, DEZZO - COMO, LOMBARDY

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Cascina Rodiani is a family run eco Room & Breakfast with a low environmental impact. Its eco sustainable touristic activities date back to the renovation of a colonial house in the 1600's and the repossession of its surrounding grounds.

Located on top of a hill within the Spina Verde Regional Park, the farmstead features stunning panoramic views, especially at sunset, over the valley and eastern Alps.  At the same time you can enjoy long relaxing walks, hiking, bike rides and horse riding, due to start shortly, in the park, along the alps or around Lakes Como and Lugano.

These well known Lakes offer numerous water sports, sailing activities and the opportunity to visit the neoclassic country homes and botanic gardens. Casina Rodiani is an ideal choice for a healthy, relaxing holiday in a historical and natural setting. 

This ambitious project, which dates back to 2011, is the result of creative minds and the different passions of those who have envisioned it.

During the restoration works, particular attention was paid in maintaining and further enhancing the unique style of the building. At the same time the concepts of “reuse, repurpose, recycle and reduce” were applied both for building materials, furniture and the everyday running of the farmhouse ranging from water to food, waste and electrical systems. In the future we intend to turn the farmhouse's 3 acres into landscape and agriculture requalifying projects.

All essential elements for what is known as Green Hospitality.

STELLA OROBICA, LOMBARDY

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This mountain farm that is also an agritourism, brings the values and traditions of the hearth and the manual works. Young and dynamic, it heads an ancient and poor craft that belongs to the circle of life. 

We are set in Valtellina, where we as family are living and educating ourselves in respect of the principle of sharing and sustainability. We are glad to help travellers to rediscover an attitude for life that brings tastes, scents that in our society are vanishing. Every member of our family is the secret of our business.

Flavio is the one who is responsible for all that involves practical activities; Elisabeth, who is from Swiss origin, is the soul of the house.

Their two sons are working in different fields: Giuliano is the brain that has implemented numerous projects and Luca is the master of cheese, expertise that he has learned as self-taught with extraordinary results.

From our beloved vegetables garden, that is grown by experienced hands, we are able to provide most of the vegetables we are cooking at the agriturism. But when the production goes beyond our expectations, we do as grandma taught us: we turn all into conserves and purees and we do the same both for fruits and wild fruits. Meat is, of course, handled with the same care.

Since a couple of years, we are planting corn to get flour and soon we will also have wheat to produce bread and polenta. 

In cooperation with others tiny enterprises, we care about both vegetables garden and little fruits to get extraordinary final products: organic and high quality.

Every day we try to preserve and to improve the environment the area and the biodiversity that surrounds us.

BIGNOTTI GASTRONOMY, LOMBARDY

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My father started our activity in 1963, originally as a butcher shop and it wasn't until my brother and I became involved that we have turned into what we are now, a full gastronomic experience offering and promoting all sorts of locally sourced produce and traditional plates, entirely hand made, 

spanning from our own cured meats (such as salame, salamino and cotechino), to grilled dishes which are rooted in the peasant culinary tradition, and which include fish from the nearby Lake Garda.

In 2005 (inspired by Sergio, a local cheese-maker) we started to produce our own cheese, made by hand in our in-house dairy which we built in the old slaughter house, and now we take great pride in our traditional cheese-making - all our cheeses are made respecting life's natural cycles and reintroducing 

artisanal production methods: the freshly milked, fire heated milk from cows and goats and natural slow maturing processes add genuine taste and value to every cheese we make.

Buon Appetito!
From Bruno and Gianpaolo

ANTICA OSTERIA PACE, LOMBARDY

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The ‘Antica Osteria Pace’ is located in one of the historic buildings of the village of ‘Persone’, an ancient pre-Roman and Celtic village, part of the impressive landscape of the ‘Val Vestino’, which includes one of the most important Wilderness areas of Italy.

The ‘Osteria’ project develops within the family context to devote themselves to the preservation and dissemination of local culinary and agricultural traditions to appreciate the natural beauty of the area and the authenticity of the place.

The kitchen is an important place: the famous ‘casoncelli’ are prepared by the mother Marisa using traditional recipes. The products are carefully selected from local producers: primarily milk, cheese and eggs. The meat dishes, as part of a local greatly appreciated tradition, consist largely of local wild game in accordance with the laws of environmental protection.

Even the guests’ rooms are furnished with the simplicity typical of mountain homes, but comfortable and cozy, suitable for families and groups.

The family-run company, the small size of the village of ‘Persone’, the opportunity to drop off the car for walking along the many trails through the valley make the stay particularly appreciated for those who want to soak up a non-exotic but equally surprising nature, still rich in its original and untouched uniqueness.