Caring for a house over time
At Villa Cipriani the first documented act of sustainability is conservation.
Since 2012, work on the house has followed a conservation principle: recover what belongs to the building before replacing it. Beams, parquet floors, furnishings and materials are kept whenever they can still do their job. At the American Bar, the furniture chosen by Giuseppe Cipriani in the 1960s is still in use.
A kitchen that follows the seasons
The kitchen also works to a local calendar. In spring the menu takes in white asparagus from Bassano, wild hop shoots, wild herbs and peas from Borso del Grappa; in autumn radicchio from Treviso, honey mushrooms and porcini from the Montello. Bread, fresh pasta, pastries, ice creams and sorbets are all made in house.
These elements describe a concrete relationship with durability, maintenance and the surrounding area.
[PLACEHOLDER]
[PLACEHOLDER]
