ABOUT US

About us

Find out what they say about us and our products, who knew us or even just for one night, passed by here.

WEEKEND NELLE LANGHE

Our Langhe seen through Bathsheba's eyes. Here is the article about his experience in Cascina Facelli.

Cascina Facelli on

Campagne Chic & Broc

Cascina Facelli was published in the month of June in the prestigious furniture magazine Campagne Chic & Broc special thanks go to PH Ezio Manciucca and Marina Pillinini, former chief editor of Spazio Casa. Download the pdf

StoriediSPA

StoriediSPA is the story of some of the most beautiful structures that have chosen to focus on the well-being of their guests, together with Dimhora.

FIRST B&B IN EUROPE

We are the first b & b in Europe to have obtained this very important certification.

ITALIAN EXCELLENCES FOR THE YEAR 2020/2021

An honor to be among the main Italian Excellencies for 2020/2021

Articolo di Agricoltorebio

Agricoltorebio has written a wonderful article about us and our saffron, also recommending some recipes.

Booking Review Awards

We won the Booking Review Awards with the score of our customers' reviews. Thank you

THERE ANYTHING NEW TO BE SAID ABOUT NEUROSCIENCE AND THE FUTURE OF FOOD?

When our friends at Future Food-Tech welcomed us in the amazing global community of the Summits, we asked ourselves : WHAT DO WE WANT TO SAY FROM ONE OF THE MOST IMPORTANT STAGES IN GLOBAL FOOD INNOVATION?

The usual commercial pitch about our products and services? Of course, we are in business for a reason!

However, a sense of deeper responsibility was pressing us to consider a different approach.

Enters #Orterre : a journey to discover how contemporary applied neuroscience can predict the success of future food products, helping them becoming the new staples in a more sustainable food system.

The NYC JUNE EVENT will see Mario Ubiali, Jose Daniel Guerrero of ANIMA project and Víctor Conversa Martínez present a radically different approach to how a food experience and medium is designed, basing on human brain response to food, specifically in fine dining experiences, and with a brave approach to mixing different disciplines.

There’s a lot of discussion around making the food experience “holistic”: to us, this means “multidisciplinary”. Hence, the journey to Future Food-Tech summits begins… taking the first step! We will talk about our technology in March, in SF… then show what we can do with it… in June, in NYC.

In episode 1 of ORTERRE, we start unveiling the thinking behind this exciting project. Follow us on LinkedIn and other social media, as next episodes will reveal more of this incredible challenge.

#food #futurefood #innovation #fooddesign #neuroscience #anima #thimusproject #orterre #thimustested #finedining #holistic

MISTA Danny Rubenstein Motif FoodWorks, Inc. Stefan Baier Michael Peters Byfarm Pierre Ponchione MARIA VALGIMIGLI Chiara Vertua Golnoosh Mahdavi Dhyana Menon Dario Maria Sortino Cristina Tosi Stefania Pompele Carol Bersanini Jet Luckhurst Laura Martinez Laura Hodgkiss Chandra Mark Rana Mustafa, ​Ph.D., AAg Simone Grassi Innovation Saskatchewan Jonathan Berger Yoni Glickman The Kitchen Hub Alexandre Bastos Benoît Clavier Fabio Campanile Cesar Vega Morales KM ZERO Food Innovation Hub roni Eiger Loan Bensadon Naeder Beatriz Jacoste Lozano Petronio Michela Accademia Symposium Le Piantagioni del Caffè Giacomo Finotto