08.06.2026
A taste of place
The stories behind our ingredients
Long before breakfast is served, many of the ingredients that find their way onto our guests’ plates have already completed much of their journey. In South Tyrol, a farmer collects eggs from free-range hens. In the Val d’Orcia, organically grown grain is milled using traditional stone-ground methods. In the harbour of Sciacca, fishermen return with the night’s catch. And in the gardens of our resorts, herbs, citrus fruits and seasonal vegetables are harvested. Just a few hours later, these ingredients take centre stage at the table.
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