BORGO / December 7, 2015


Our luxury country home and estate, Borgo Santo Pietro, has closed for the winter season reopening 24 March 2016. However during these months, the team at Borgo is still at work, studying and exploring the world to bring new inspiration in 2016. From searching South America for cocoa beans to developing medieval recipes for a beauty range in the New Year, time doesn’t stand still for our dedicated team.

Andrea Mattei, our Michelin-starred Chef of Meo Modo, is spending time in Denmark working with acclaimed chef, Rasmus Kofoed, named World’s Best Chef (Bocuse d’Or Award) in 2011. His two Michelin-star restaurant, Geranium, in Copenhagen is ranked one of the Best Restaurants in the World by Restaurant Magazine and uses the same philosophy as Andrea at Meo Modo: working with only the best natural ingredients and creating inventive plates of food to ignite all senses including taste.

Diego Poli, our Borgo pastry chef, is in search of the perfect cocoa beans in anticipation for the launch of Dolcissimo by Borgo, the new chocolate atelier opening in Spring 2016. Diego has been researching throughout the world: Ecuador, Colombia, Brazil, Peru, and Africa, to find then create mouth popping sweet treats of delicious chocolate. His winter search of the best raw ingredients is his focus and to develop to the finest Tuscan chocolate for our opening in the New Year.

Anna Buonocore, our beauty chemist, is working within our in-house laboratory exploring natural beauty recipes in anticipation of the forthcoming Santo Pietro Apothecary range. Body creams, soaps and lotions are being developed using organics products from our gardens, including medical herbs, and mineral rich milk from our Borgo ewes. Santo Pietro Apothecary range is another exciting development for Borgo Santo Pietro in the New Year and during these winter months we are excited to be working towards creating award-wining food and beauty for our guests in 2016.

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Tags:  beauty Borgo Chocolate food winter

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