A former sheepfold renovated among organic vegetable gardens, zero-kilometer cuisine, and sensory hospitality in the Roman countryside of Fregene.
A few kilometers from Rome (and the sea), among the red houses and plane trees of the Roman countryside, stands an agricultural residence that combines sustainability, local cuisine, and sensory hospitality. An oasis where time slows down and nature dictates the rhythm of the experience. The idea came ten years ago to Raffaello Coletta, a pragmatic and inventive man, already well known in the area for his beach resort Controvento. The project began to take shape in his mind due to a strong desire to create a more intimate welcome, far from the typical chaos of the seaside. Thus, Santa Lucia Maccarese was born in one of the largest and most historic agricultural areas in Italy—Azienda Maccarese—immersed in a reserve that spans 3,200 hectares along the Roman coast.
The heart of the property is a former sheepfold that has been sensitively restored with respect for the principles of green architecture. The design, by architect Sara Lollini, preserves the original rural character: exposed brickwork, simple geometric shapes, wooden window frames, and the typical Pompeian red of farmhouses. All around is nature: 6,000 square meters of organic vegetable garden, an area dedicated to wheat cultivation, a hectare of olive trees from which extra virgin olive oil is extracted, and endless aromatic herbs. Here, the air smells of hay, rosemary, and flowers.
Green ethics and self-sufficiency: tangible sustainability
Santa Lucia is certainly an eco-friendly structure, but above all it is an example of energy efficiency and circular economy applied to tourism. In fact, from an energy point of view, it is entirely supported by a photovoltaic system based on the “community” and on zero waste. The energy produced is fed into the community, which in turn reuses any surplus for other companies that naturally share the same principles.
A sort of “No Waste” approach to energy. In addition, hot water is generated by solar thermal panels, home automation systems reduce consumption, and the saltwater swimming pools minimize the use of chemicals. Nothing is wasted: kitchen scraps, prunings, and grass clippings are composted for the vegetable garden, while guests can recharge their electric cars in the parking lot. For those who want to take home a little piece of this land, the shop offers bio-boxes with products from the vegetable garden, oil, honey, grappa, and gin with agricultural infusions, as well as fully customizable bio-boxes.
The cuisine: garden and short supply chain at the table
The cuisine—entrusted to chefs Daniele Iubei and Alessandro Squiqquero—uses only ingredients that are either self-produced or sourced from a short supply chain. At lunchtime, a light lunch is offered, ideal for guests (including those not staying at the hotel) who wish to enjoy the swimming pools or the spa. The stars of the show are the vegetable dishes, designed to accompany a day of wellness,from sliced tomatoes to marinated roasted zucchini. The menu changes frequently, depending on what is available in the vegetable garden each day.
“Having a menu that depends 100% on the garden means that you can't always guarantee the same ingredients in a dish. But that's part of the game of nature,” says Raffaello. After all, the charm of natural cuisine lies precisely in its unpredictability. In the evening, the experience becomes more complex, allowing for a slightly slower pace at the table. The sea is really close, but the dishes are categorically land-based and speak of the countryside without distractions. We start with a small entrée—savory cream puffs filled with rabbit liver pâté and garnished with lemon gel—followed by homemade whole wheat breadsticks and a basket of warm focaccia and various breads.
Among the appetizers, the whole zucchini is delicious – pistillo alla scapece, flower and heart – with smoked sardines to tone down the sweetness; then fried and marinated garden peppers with baked ricotta and n'duja. The fresh pasta is excellent, from tagliolini with rabbit ragu, apricots and aromatic herbs to plin stuffed with chicken and garden friggitelli peppers, stracciatella cheese and chopped olives. The main courses feature meat selected from the neighboring Testa di Lepre cooperative, and you can try a delicious pork filet with melon in two textures, fried arugula, and 'nduja. The finale is a dessert in its most classic form.
No “non-sweet dessert” here, but rather a pampering end to the meal, with a delicate, soft taste that is perhaps more reminiscent of a snack of honey sponge cake filled with cheesecake cream. Yet the apricot compote and rosemary, picked from the garden, give it a beautiful, more elegant character. Served alongside homemade beer ice cream. From the first to the last course, Santa Lucia focuses on a decidedly Lazio-inspired pairing, which even extends to Ponza and favors small producers, described in the dining room by Valentina Baroni.
The restaurant is spread across several charming spaces: the wooden dining room, the mezzanine with an open wine cellar, the display case with slow-cured cured meats, the outdoor seating areas overlooking the two pools, and the three underground braziers surrounded by greenery, perfect for romantic dinners under the stars. Here you can enjoy a tailor-made five-course tasting menu, served among aromatic plants, soft lighting, and an open fire.
Wellness stay
Upstairs, there are eight rooms, including three suites, designed to offer comfort and tranquility. The interiors combine warmth and simplicity, with white wood dominating and design elements made from natural fibers: straw baskets, jute rugs, cushions, curtains, and natural cotton fabrics. In the morning, you can choose between a sweet or savory breakfast: scrambled eggs with homemade capocollo or a dessert of the day; fresh fruit and brioche with flavored butter and jam are served in the center.
Just outside, passing through the large veranda, is the Garden Spa, the latest addition. A true wellness experience designed by the architect of Santa Lucia and built entirely by local craftsmen: two elegant cubic structures in Corten steel echo the color of wood and house a sauna and Turkish bath with a view. Yes, because while on the one hand there is extreme privacy and intimacy, on the other you can enjoy a view of the garden through the glass walls.
Outside, under a beautiful pergola providing shade, there is a wood-fired Kirami Finnish hot tub. All around are dozens and dozens of aromatic plants, banana trees, palm trees, and the vivid colors of the Mediterranean scrub. In the relaxation area, surrounded by the lush garden, there is a whirlpool pool and a space where you can relax or enjoy an aperitif. Because Santa Lucia teaches us that the essence of the countryside can be brought anywhere. To a spa, to the table, but also to a good gin and tonic (agricultural).
CONTACTS
Via della Luna, 00054 - Fregene (RM);
Phone. 06 8540230;
