Every ancient stone at LaChiusa tells a compelling story, and we are delighted that FTN News, a leading digital platform for global travel industry updates, recently chose to share our centuries-old narrative with their extensive international readership. In a comprehensive, beautifully detailed feature announcing our reopening, the publication celebrated the extraordinary historical timeline of our property alongside our vibrant culinary future.
FTN News captivated its readers with the rich architectural heritage of our hilltop estate, accurately noting its dramatic origins over 700 years ago as a formidable watchtower, long before its subsequent transformation into a vital olive oil mill in 1645. The article meticulously detailed how new owners George and Linda Meyers have carefully updated our 18 beautifully appointed guest rooms—ranging from standard doubles to deluxe family suites with private terraces—while fiercely protecting the agricultural legacy of our magnificent 900-tree olive grove.
The feature importantly dedicated mouth-watering praise to our garden-to-table restaurant operating under the expert direction of Executive Chef Allesandro Goracci. FTN News highlighted the menu’s unyielding devotion to fresh, locally sourced ingredients and generations-old regional recipes, calling out masterfully executed dishes like our delicate pea soup, perfectly roasted suckling pig, and intricate handmade pastas. They also took special note of our breathtaking signature dessert: a unique gelato sundae featuring a complex black olive paste—crafted by soaking local olives in fine Scotch—topped with fresh crème, vanilla ice cream, toasted pistachios, and a vibrant raspberry balsamic blend.
Whether you are joining us for an immersive private pasta-making class or simply enjoying a quiet moment with fresh-baked cantucci in our welcoming kitchen, the profound history and explosive flavors celebrated by FTN News are waiting for you right here at LaChiusa.
