Our Food Philosophy

At Civitella, we believe 'we are what we eat.'  We are dedicated to the pleasures of good, clean, well-prepared, and well-presented food.

We take seriously the responsibility of protecting our local identity of Umbrian and Tuscan food traditions while exploring international trends and influences.  We support local farmers and makers of cheese, wine, meat, eggs, flour, and olive oil.  Whenever possible, we travel no more than 50 kilometers to secure the best and healthiest products available.  We believe that having a biologically sound garden on-site and an ethical food program is the core of our program, identity, and the health, education, and joy of our Fellows and Guests.

In the Kitchen

Our head chef, Romana Ciubini, is from Mercatale in Tuscany.  She has worked with Civitella since 1996 and has studied and visited food programs and conferences internationally, including Blue Hill restaurant in New York, where she interned, the Cordon Bleu, Slow Food conferences, Villa Le Balze in Florence, Tenuta Seliano in Paestum, the American Academy in Rome, and Terra Madre.  She has take numerous special courses in pastry making and food preparation.

Romana describes the Civitella table as a 'seasonal family event with the best of what nature can offer us at that moment.'  She is assisted in her vision by Patrizia Caini and Patrizia Corsici in the kitchen and Maurizio Bastianoni and Ennio Santini in the garden.

The Civitella Cookbook, Recipes from our Castle Kitchen was published in early 2015 and is available by donation for $25 (please see the Donate section here). The cookbook includes 42 of Romana's favorite recipes she serves to those in residence.