At-the-foot-of-mount-Vesuvius-Hotel-Restaurant

AT THE FOOT OF MOUNT VESUVIUS

This amazing large farm stems from an ancient oil mill, located in an area of 140,000 sq m with cultivated land, quiet and splendid views.

This amazing large farm stems from an ancient oil mill, located in an area of 140,000 sq m with cultivated … Francesca Faraone, a specialist in catering and accommodation facilities, as well as in domestic housing projects, and retails. Before that, the structure was a ruin of a 19th-century oil mill, with a large – partly uncultivated – facing land.

The whole area, including the cultivated land, covers about 140,000 sq m. The heart of the main building is the barrel-vaulted room; this ancient oil mill was used by farmers for pressing grapes and olives.

The original structure has been preserved as much as possible, while the attics – that had already collapsed – have been rebuilt with traditional techniques. The floors are all in hand-enamelled lava stone, crafted in an artisan workshop, just a few meters from the structure itself. The external walkways – made of lava paving stones – were crafted by skilled stonecutters, following the local tradition.

The external volume has been completely plastered in white, while the entrance still boasts a gate in Piperno. The windows are marked by iron ornaments. The external staircase has been entirely rebuilt with original stones and a balustrade with a natural iron plate. Architect Francesca Faraone sought decorations with different motifs.

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In the suite, the perimeter walls have been cleaned of the existing plaster, thus unearthing the original lava stone. This room boasts a leitmotif with giant lemon leaves on the wall behind the headboard.

The other rooms – built inside an orchard – display the sketched silhouettes of fruit trees on the walls. The decorations of the bathrooms – hand-painted with a deliberately imprecise line – emulate the typical tools of country life, like in a real farm warehouse.

All decorations are the work of Massimiliano Mastronardi.

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There are two restaurants: “Masseria” has a gourmet menu with farm-to-table products grown in the lands nearby, while “La casa del Massaro” is a bistro restaurant that offers classic Neapolitan cuisine, with traditional products and dishes.

In the former stable of this rural building, the restaurant boasts a small room, which still preserves the ancient floor in Vesuvian paving stones, decorated with a grid pattern and climbing vines, to remind the ancient purpose of oil milling of the building.

The former well cistern has been reclaimed and now is a private room with a glass floor: underneath, there is an open cellar. Next to this room, three steps lead to a space used as a cheese room, decorated with painted frames calling to mind Neapolitan symbols and typical Vesuvian elements.

Renovation project by Arch. Francesca Faraone – Photography by Gianni Franchellucci – Written by Robert Paulo Prall

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