Battimandorlo sits on 20 acres of organic farmland. We produce lemons, olives and almonds. We carefully tend our vegetable and herb gardens and delight at the surprises that our fruit orchard presents us with throughout the seasons. Our kitchen is a place of love and care, its pace is slow and deliberate, the pace of yeast-rising and of slow-roasting. Each element, every dish is homemade and our menùs are guided by the rythms of Nature.
Michele di Bonito is chef at Battimandorlo. He has a vibrant energy and a clear creative vision. Everything is based on simplicity, and the essence and purity of every ingredient. He personally searches for the best quality, freshest, organic local produce, supporting sustainability and local artisan producers. Watching dinner service at Battimandorlo is watching a harmonious ballet of ingredients put together by a marriage of hands and minds. The result is an expression of the peace and serenity of the nature which surrounds Battimandorlo kitchen…a unique sensory experience in an intimate, bucolic fairytale setting.