Nestled in the green Sabina, near Rieti and fifty minutes from Rome. The kitchen of young chefs Gianmarco Greganti and Fabrizio Tegazio (experiences at Open Colonna, Osteria Francescana, Roy Caceres' Metamorfosi, Daniele Usai's Il Tino and RetroBottega), are proponents of a textural and sincere cuisine, where vegetable and animal have equal importance.

At the Tenuta, in addition to ancestral cooking methods, there are many wild herbs used in the dishes on offer. About 50 different types harvested daily by Gianmarco with intense foraging and continuous experimentation. Nettle, borage, purple common sage, juniper and wild arugula are just a few examples.

At this event, it will be possible to participate in a beautiful Pilates Fusion class among the olive trees with Mimosa Achtner of Oltrepilates and partake in a communal table with exceptional dishes.

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