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On the border of Umbria and Tuscany, Rastrello embodies the organic sensibilities of the Italian countryside. The nine-room hotel is housed in a former palazzo in the center of Panicale, a medieval hamlet where the owner, Christiane Wassmann, and her family have been coming since the 1990s. The land is integral to the experience at Rastrello, from the gardens that feed the farm-to-table restaurant to the olive groves that produce award-winning olive oil. Each fall, the Wassmann family gathers to harvest the olives and make their olive oil. Today, guests are invited to take part in the process. During construction, the team at Pelizzari Studio worked to honor the 500-year-old structure and retain original details wherever possible, including beams and ironwork. Inside, stone walls are decorated with works by local artists, who also feature in seasonal exhibitions. Rastrello encourages guests to experience local life in Panicale through the village’s restaurants, wineries, theater, and lively town square.
Throughout the renovation, the team worked to honor and highlight the original 500-year-old structure by hiring local craftsmen, repurposing material, and using traditional building methods.
The hotel is striving to become 100% plastic-free. Waste is recycled and kitchen waste is composted or fed to the chickens. Eggshells and coffee grounds are used as a fertilizer in the gardens.
During renovations, Rastrello took great care to source the most efficient lighting and machinery possible.
There are no plastic bottles on the premises. Instead, the hotel uses refillable glass water bottles throughout. There is a water recycling system and water collection system on the farm.
The hotel grows vegetables, fruits, and herbs in its gardens. Flour and grains are from local, organic, non-GMO farmers and cheeses and meats are sourced as locally as possible. Wine is only from local wineries that the owners know personally.
Set in the historic center, Rastrello aims to be a positive and active member of the local community. The hotel features rotating art exhibitions that showcase local artists and offers an artist rate to encourage artists to stay at the hotel.
From the hotel, guests can hike up Mount Petrarvella or rent bicycles to ride through the hills or around Lake Trasimeno. In the fall, guests are welcome to participate in the olive or grape harvest.
Chiusi-Chianciano, one of the most central train stations in Italy, is a 25-minute drive from the hotel. The hotel encourages guests to take the train instead of renting a car.
Rastrello only hires local team members and supports them by paying for language or industry studies to help them further their careers. The hotel promotes equality and positive communications.
Rastrello closely measures its impact to comply with B Corp standards. The hotel communicates its sustainability efforts via the website, social media, and through in-person interactions.
We spoke with Christiane Wassmann, the Original behind Rastrello, to learn the latest on the hotel’s conscious journey.
Our sustainability philosophy is to be conscious about how we plant, purchase, order, consume, and discard everything that we need to function as a hotel and restaurant. We try to be a positive member of our local community by creating long-lasting bonds and helping as much as we can.
Our cultural connection begins with exclusively hiring locally. We then try to be as helpful and inclusive as possible by supporting local artists, musicians, and cultural festivals. We always encourage our guests to eat at the other restaurants and cafes in town and visit local wineries and shops.
Travelers must become more aware of their environmental impact and want to be more sustainable with their actions. For example, choosing not to use air travel and moving away from meat and fish on menus. To combat this, we are promoting longer stays, train travel, and low-key activities such as walking and biking directly from our hotel. As for our more direct actions, we are working to include more vegetarian and vegan options and communicate that most of the ingredients on our menu come from our farm.
The Originals Christiane Wassmann
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