Podere Conti is first and foremost a working rural estate, where agriculture plays an active and ongoing role in shaping the land, the landscape and daily life on the property.
The farm extends across fields, olive groves, pasture, woodland and cultivated gardens, managed according to organic and regenerative principles. Agriculture is not treated as a backdrop or a demonstration, but as a practical foundation that informs everyday decisions and long-term stewardship of the estate.
The estate includes extensive olive groves, comprising both recovered historic trees and newer plantings.
Over the years, approximately 400 abandoned olive trees have been restored, alongside the planting of more than 1,500 additional trees. Traditional cultivation and harvesting methods are used to produce organically certified extra virgin olive oil, primarily from Leccino and Frantoio varieties, known for their balance and low acidity.
The oil is used in the restaurant and a limited quantity is available directly from the estate.
The agricultural practices at Podere Conti are based on working with natural cycles rather than imposing intensive production models.
Cultivation follows organic methods, without the use of synthetic chemicals or pesticides, prioritising soil health, biodiversity and long-term resilience. Decisions are guided by observation of the land and seasonality, rather than short-term productivity.
Podere Conti raises a small flock of Zeri sheep, a rare and protected local mountain breed traditionally associated with the Lunigiana area.
The sheep contribute to the agricultural cycle through natural grazing, land management and soil fertilisation. Their presence supports pasture maintenance and biodiversity, while also providing meat used in the restaurant.
Livestock is integrated as part of a broader ecological system, not as an isolated production activity.
The estate includes vegetable gardens, aromatic herb beds and fruit orchards, cultivated according to organic principles and seasonal rhythms.
Wild herbs grow naturally across the property, while cultivated perennial herbs and seasonal vegetables are grown for use in the kitchen as availability allows. Fruit production includes both recovered historic trees and newer orchards, with variety and biodiversity prioritised over monoculture.
Agriculture at Podere Conti is closely connected to the restaurant, supplying ingredients that reflect the actual conditions of the land and the season.
Produce from the estate is used when available, alongside ingredients sourced from trusted local producers who share compatible agricultural practices. The farm does not dictate the menu; rather, it informs it, contributing to a cuisine grounded in place, seasonality and continuity.
All edible flowers used in the kitchen are either cultivated on the estate or responsibly gathered from the surrounding land, in line with seasonal availability and established foraging practices.
The Organic Farm at Podere Conti is not conceived as a finished system, but as an evolving one.
Planting, soil improvement and landscape management are approached with long time horizons in mind, recognising that meaningful agricultural results develop over years rather than seasons. This long-term view underpins the estate’s approach to stewardship and ensures that farming remains aligned with the character and limits of the land.
As part of our commitment to organic farming, education and stewardship of the land, Podere Conti is able to host registered WWOOFers for short educational stays.
WWOOFing at Podere Conti is offered strictly through WWOOF Italia. Registration with the Italian organisation is required, as this ensures compliance with local regulations and provides the necessary insurance coverage for participants working in Italy.
WWOOF stays are organised as an exchange of learning and practical experience for accommodation and meals. Activities vary according to the season, weather conditions and the needs of the estate, and may include general farm work and day-to-day agricultural tasks.
WWOOFers are not treated as hotel guests. Accommodation is shared with staff, and daily life follows the working rhythm of the estate rather than the guest experience offered to visitors.
Participation requires a genuine interest in organic farming, flexibility, and a willingness to adapt to the realities of rural life. Enquiries are considered on a case-by-case basis and are subject to availability.
For further details and current availability, please refer to our profile on WWOOF Italia: https://wwoof.it/en/
