What we do

We believe in creating new and innovative methods of engaging with the land by using our contemporary skills to bring the past back to life.

Whether as a farmer, a chef, a visitor or a volunteer we want every experience to reflect this so that when you leave Casa Caponetti you take more than your holiday memories with you. We hope that you will look at the land on which you live, the food you eat, and the people you meet as interdependent parts of a whole, and that the idea of maximum yield with minimum damage will become as important to you as it is to us.


Our areas of focus include:


Olive Oil

Our Olive Oil is hand harvested by our team members and processed in a traditional mill located in Bagnoregio, 45 kms from the farm. We produce a yearly small batch harvest of approximately 1000 liters and ensure that the quality of the oil surpasses European Union standards for organic production.

For more information, please visit our Extra-Virgin Olive Oil page.



We devote 8000 square meters to our gardens, which we plant year round with various seasonal crops using entirely organic methods. Our fields are hand sown and tilled, and we rotate the crops to ensure that the nutrients in the soil are constantly replenished, and that our growing capacity remains vibrant. We use only heritage seeds and heirloom varieties, and our seeds are never modified. We also raise pigs, cows and chickens on the same land and treat them with respect and reverence, as we understand their contribution to our own survival. The meat that we get from them feeds our team as well as our guests, and we make sure that only the best possible product makes it to the table.

For more information, please visit our Agriculture page.



Our guest rooms reflect our philosophy, and each is constructed from local wood and stone using recycled and re-purposed materials whenever possible. Our water supply is bolstered by a 2000 year old tunnel that runs through the property and was constructed by the Etruscans, which we maintain using much of the same methods they used. In our restaurant, we use products from the farm and, in the case that we do not produce as particular item, from neighboring farms to produce a consistently fresh menu that changes with the crops available. We are dedicated to providing visitors with an experience that eschews gimmicks; we want you to come away feeling like you have shared your time with us, and that it was time well spent. Our multi-lingual staff arranges everything from tours to tasting menus, and we are always happy to help.

For more information, please visit our Tourism page.



From business meetings to photo shoots to wedding receptions and everything in between, we are proud to offer a number of spaces where you can hold events around the farm, and we will work with you to create a unique experience for you and your guests. Our private dining area has space for 10 people, and our kitchen can design menus to meet the needs of your party. For larger events, our “capannone” is a converted barn made of local tufa stone that can accommodate up to 80 people for a seated event and 100 people for a cocktail reception. For something truly memorable, we can arrange ceremonies in our Etruscan ruins, where up to 35 guests can dine along the first Roman road, and toast your occasion at the site of an ancient city.

For more information, please visit our Events page.



For nearly 10 years we have welcomed motivated individuals to come live and work with us as volunteers, and we take great pleasure in welcoming people to work on the farm. Volunteers come from all fields and walks of life and spend anywhere from one week to one month learning about organic farming, animal care, construction, archaeology, and horticulture, to name but a few of the interests that have brought people here. Maintaining a farm is demanding and sometimes exhausting work, but it is incredibly rewarding.

For more information, please visit our Volunteering page.