The owner, Sebastiano Petrilli, after spending over 20 years banking, consulting and running companies in London and the rest of the world, grew restless at witnessing the extreme effects of greedy capitalism and suffered the increasing bureaucracy and the culture of Health and Safety overruling common sense. He wanted to be in a place where he could lock the door and say “you stay there and I stay here”.

So he left London and went to his semi-abandoned ancestors’ place where he experimented organic, synergic, biodynamic agricultural practices to try to make a living off the land in a sustainable way, leaving space for wild plants and animals. The mission is now almost accomplished, having to rely on the outside world just for some energy for its hotel operation and for some almost unnecessary items such as clothing, candles, detergents, whisky and vodka which could be made on the premises with an extra effort and seafood which comes from local small fishermen. Barter is adopted when possible and San Fantino is also trying to revive and promote the products of artisans, both local and not, who have helped creating it.