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Via Sessa-Migano, Piantoli, Campania , Italy

About two hours south of Rome, chef-owner Berardino Lombardo runs daily cooking classes at his four-room property using ingredients sourced from the hotel’s 100-acre farm, filled with wild chicory, heirloom Annurche apples, and even semi-wild black Casertano pigs.

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Terre di Conca

About two hours south of Rome, chef-owner Berardino Lombardo runs daily cooking classes at his four-room property using ingredients sourced from the hotel’s 100-acre farm, filled with wild chicory, heirloom Annurche apples, and even semi-wild black Casertano pigs.