Where are we

Located in Cilento, near Scario in San Giovanni a Piro, this estate offers an authentic, off-the-beaten-path retreat contrasting the bustling Amalfi Coast.
Described by Conde Nast Traveller as “Italy’s best kept secret…pity there is nowhere to stay”. Amidst nature’s grandeur, fishermen’s villages dot the coastline, while atop the hills, quaint farmers’ settlements becko

The sea exudes unparalleled beauty, with 10 miles of secluded coastline accessible solely by boat or foot, akin to a deserted island paradise. Cilento’s expansive National Park, designated a UNESCO World Heritage Site in 1998, sprawls along the Tyrrhenian coast, south of Naples. 

The estate’s mission is to be completely
sustainable and self-sufficient. 

The landscape captivates with its dramatic juxtaposition of towering mountains, reaching heights of 1,890 meters (over 6,000 feet), mere miles from the coast. Orchards, vineyards, olive groves, and dense forests interlace this terrain, fostering one of the planet’s highest biodiversity levels. Over 70 species of wild orchids and 90% of medicinal and culinary herbs flourish here, painting a portrait of natural abundance and serenity.

San Fantino embodies excellence, ecology, environmental consciousness, local craftsmanship, and cultural respect, aiming to educate guests on sustainable living practices.

The estate presents an expansive landscape spanning over 30 hectares across five properties, all conveniently close by. It encompasses an old country house, a historic farm, and eight other buildings of various sizes, all set for restoration in the coming years.

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The Founder

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.