Blog

Villa Campestri Olive Oil Resort opens the season and celebrate 20 years of activity!

Spring has returned and with it the re-opening of Villa Campestri Olive Oil Resort! After six months of winter break, we opened the doors of our historic Villa to welcome the first customers. 2011 will be a special year for us: on June 8 we will celebrate 20 years of Villa Campestri Olive Oil Resort, an important goal… we are preparing some initiatives! In fact, we would like to celebrate this anniversary with you, involving you in a way that allows us to relive the history of the Villa.Always to involve more and more, in recent months we have launched our new blog and we opened our social media channels: our Facebook page and Twitter to share with you thoughts and actions; Flickr to share our photos; YouTube to share our and your videos.

In addition, to our fans and followers we have devoted a special offer: when they book a stay with us will receive a Gift Card valued € 15 to try one of our extra-virgin olive oil massages flavoured with our aromatic herbs!

A few days ago we have also joined Foursquare with an offer that Villa Campestri decided to devote to his “Major”: who will be named “Major” may in fact have a discount of 15% on the next reservation. One way to reward the loyalty of our guests.

Closer relationship with our customers is also possible through the distribution of our newsletters: we invite you to subscribe to stay up to date on our activities.

Among the new special offers, cooking classes, new services, picnic in the park, pet-sitting, Villa Campestri Olive Oil Resort is ready for a season full of initiatives and full of surprises!

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The Milky Way in Mugello

Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!

Discover a Mugello village: San Piero a Sieve

Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!

Foliage in Tuscany: Discover Autumn in the Most Beautiful Woods

When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.

Why does Tuscan bread have no salt?

Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.

Potatoes Tortello: from poor dish to symbol of Mugello

The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!

Black Cabbage mini-pie with cream of beans: Villa Campestri Olive Oil Resort Recipes

The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.

Visit Mugello: what to see and what to do

Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]

Tripe and Lampredotto: What they are and how to cook them

Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.