hospitaliter

The aim of the renovation of Riva degli Etruschi is to restore, in an upgraded version, the natural atmosphere of the resort as it was originally, profoundly rethinking the accommodation offering and taking a decisive step in the direction of sustainability with the integration of an agricultural and sports complex of an additional 30 hectares and adopting all relevant ESG techniques to address the challenge of environmental sustainability.

The chosen model not only aims at mitigating climate change risks, but also proactively seeks to seize revenue opportunities arising from the integration of tourism, agri-food and energy activities.
The objective is to capitalise on the unique historical and cultural features of places that have connected the sea with agriculture since Etruscan times. In order to give guests an immediate sense of this connection, the future entrance to the resort will pass through cultivated fields.

Accordingly, Hani Rashid, a New York architect of Egyptian origin, has launched an innovative project that will be developed in partnership with Italian landscape architect Paolo Pejrone, and the Italian architects Risari, Faranda and Vivoli/Di Fazio.

The materials used will be wood, local stone and iron. Asphalt will be eliminated, as will concrete. Cars, currently parked next to the little villas, will be re-positioned. Natural ventilation, water recycling and of course renewable energy production will be widely used. The aim will be to use natural resources as little as possible.

The five restaurants in Riva degli Etruschi already serve their own, or short-chain, farm produce (wine, oil, bread, vegetables). But the project will go much further, envisaging the full integration of the food production chain, with the production of 30 hectares of farmland, under a programme developed and already underway with the University of Gastronomic Sciences of Pollenzo (Università di Scienze Gastronomiche di Pollenzo UNISG - Slow Food).
The objectives also include biodiversity: cultivation will aim to reintroduce fruit and vegetables no longer used for productive reasons by modern agriculture as well as native Mediterranean maquis plants typical of the dune landscape of the nearby Rimigliano Park (so-called “rewilding”) together with the elimination of extraneous plants. And then there are the social objectives of promoting the short supply chain of small Slow Food producers and eliminating wastage through social initiatives such as food banks.

The renovated facilities will thus be instrumental in achieving the sustainable development goals (SDGs) set by the United Nations (Agenda 2030) and the Next Generation EU in the three pillars, environmental, social and economic, starting with the reduction of carbon emissions, the saving and recycling of water, the valorisation of the local circular economy and biodiversity, and the promotion of the local culture.

The integration of agricultural, sports and large spa activities with accommodation facilities will significantly lengthen the season from the current six months, offering additional non-sea-based services in winter. One need only think of the possibility of hosting sports teams for training sessions, blessed by the mild climate, or the chance for guests to take part in the grape and olive harvests, or to explore the paths that criss-cross the more than 65 hectares of parkland, vegetable gardens and orchards.

The spa, which will be partly indoor (extending 3,000 metres) and partly outdoor, will include treatments inspired by nature and local agriculture.
The project will have to pass through all the mandatory authorisation stages of the relevant national legislation.

This project aims to support the farm's agricultural business, which focuses on and revives the traditional activities of olive and vine cultivation, as well as sheep and horse breeding. Among the objectives is the economic integration of hospitality facilities, to be carried out both in the old farmhouses and in the open air.
Agricultural activity, after decades of abandonment, has been relaunched and the property has been fenced off to protect crops and livestock.

The cultivation of the 4,500 Moraiolo, Frantoio and Leccino olive trees, many of which survived historic frosts and freezing weather and have retained their ancient germplasm, has been entirely rescued through radical pruning and reforming operations and the installation of a modern in-house oil mill. In 2020, 3,500 litres of organic oil of outstanding quality were produced.

Maintenance of the grassland has been entrusted to a flock of dwarf sheep of the rare breed, originally from the Breton island of the same name, which because they are so light, graze without damaging the soil or trees, while at the same time ensuring optimum organic fertilisation.
Four small wild horses of the rare Monterufolina breed, ancient Tuscan horses (only 350 of them exist), have been introduced into the olive grove. The herd lives in the wild on the property.
Operations for the recovery of the vineyards have been initiated. The project envisages reclaiming part of the farmland that has been invaded by spontaneous vegetation, creating a Vitarium of about 3 hectares with eight different types of ancient indigenous Italian vines. A suitable cellar will then be built to perform micro-vinification and blending on site.
As far as hospitality is concerned, the project envisages the creation of "boutique" accommodation with the refurbishment of the farmhouses and the installation of 12 fully-equipped tents. The total capacity will be approximately 90 beds.

The aim is to allow guests to enjoy the unique atmosphere of the Tuscan hills, in line with the Group's signature sustainable luxury philosophy.
Guests will be accompanied exclusively by local staff to discover the forest and its wild animals, wild boar and roe deer, as well as the olive grove with its stunning view of Florence. They will then be led to the discovery of Tuscan flavours, with an in-depth look at the wild herbs and greens that were typical of the farmer's diet. Of particular note, in this regard, is the presence of the Museum of Olive Oil and Tuscan Farming Culture.
The package includes a small thematic spa, using the same herbs for so-called fresh cosmetics, as well as all the comforts of high-end hospitality (luxury but not ultra-luxury), including a small traditional restaurant and several swimming pools.

Visits to the main museums of Florence (only 20 minutes by car) will be arranged.
The project will have to pass through all the mandatory authorisation stages of the relevant national legislation.