From Farm to Fork: Verdura's Organic Garden
A tiny patch of paradise on the southern coast of Sicily, Verdura Resort's organic garden thrives under the watchful eyes of head gardener Signor Vincenzo Termine and chef Fulvio Pierangelini. From planting to harvesting, the duo collaborates to provide a true farm-to-fork experience for guests throughout the year.
AUTUMN
A rich harvest
As autumn arrives, the new season’s blessings are harvested alongside the remainder of summer’s prize crops. Squashes, pumpkins, and late-season tomatoes are carefully picked, and James begins the process of preparing and preserving the harvest for sale or distribution to our Rocco Forte Hotels across Europe. To enrich the soil and protect it from erosion during the winter, cover crops such as clover are planted.
Fulvio tours Rocco Forte’s sites with an abundance of Verdura Resort’s ingredients, ready to showcase to guests in Rome, London or Berlin. Dishes such as comforting roasted pumpkin soup with a drizzle of the resort's own olive oil demonstrate how Verdura Resort’s bounty is never wasted.
WINTER
Olive oil production
Winter sees the resort closed, providing James with ample time to focus on meticulous maintenance. Olive groves receive careful attention, as trees are pruned to encourage healthy growth. James and his team also tend to the soil, adding compost or other organic matter to enrich it.
Seeds are sown in carefully prepared beds, which is quite a precise process. Broad beans, for example, require a planting depth of around one to two inches, with spacing of six inches apart.
The olive harvest typically occurs between November and January, a busy time for James and his team as they press the fruit that goes into the olive oil served in the resort and around Rocco Forte’s sites.
SPRING
Fresh beginnings
As spring approaches, the resort readies itself for opening. James oversees the preparation of the soil for planting: tilling the ground to break up any compacted earth, fertilising with organic methods and ensuring proper irrigation.
He plants a variety of fruits, vegetables, and herbs such as basil. To ensure healthy growth, basil requires well-drained, nutrient-rich soil and a sunny location providing at least six hours of direct sunlight per day.
Harvesting begins for early spring produce such as leafy greens, peas, and radishes. These are perfect for the resort’s opening in March: Fulvio uses them to craft dishes including a delicately flavoured risotto with garden-fresh peas and fragrant mint leaves.
SUMMER
Bursting with flavour
Summertime sees the resort in full swing. Guests are encouraged to tour the garden, witnessing the flourishing crops firsthand. During this season, James focuses on regular watering and mulching to maintain soil moisture and temperature. Pest control is also a priority, with organic methods being employed such as companion planting and the introduction of beneficial insects that will protect the plants.
Harvesting continues, as summer crops like tomatoes, peppers, aubergines and oranges ripen. Guests can participate in cooking courses, creating dishes like Sicilian pasta alla Norma with freshly picked aubergines and tomatoes, or a citrus salad featuring Verdura's own oranges.
Throughout the year, Verdura Resort's organic garden is a testament to the dedication of Signor Vincenzo Termine and Fulvio Pierangelini, who work hand in hand to bring the freshest ingredients to the guests’ plate. New produce is planted all the time, as the garden grows bigger, so who knows what next year might bring?
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