From April 17 to April 22: 5-night stay with 5% discount + Easter lunch included!
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The recently renovated sangineto farmhouse was a working abode, the settlers in the house, sheltered from the scorching sun, refreshed themselves from their toil by eating lunch sitting on chestnut benches and sleeping a few hours on mattresses stuffed with cob leaves, my family settled there in the early 1960s.
Grandfather Michele truly from Minori, peasant music lover, (flugelhorn player in the marching band) and grandmother Anna from Roccadaspide in Cilento, tireless worker and exceptional cook spent their days from dawn to late evening and nights assisting the parturient cows; up in sangineto in daily living the cultures of 2 areas merged: the amalfi coast with its lemons and, handmade pasta (ricci and ndunderi) and the cilento with its extra virgin oil, pecorino cheese and wholemeal flour, which gave rise to a mixture of tastes and habits: the meatballs of stale bread flavoured with lemon peel and flavoured with pecorino cheese from Cilento embellished with extra virgin olive oil, which was also used for frying, the calzoni stuffed with baby onion tails, the egg rolls flavoured in tomato sauce, the free-range chicken stuffed with lemon...
The recently renovated sangineto farmhouse was a working abode, the settlers in the house, sheltered from the scorching sun, refreshed themselves from their toil by eating lunch sitting on chestnut benches and sleeping a few hours on mattresses stuffed with cob leaves, my family settled there in the early 1960s.
Grandfather Michele truly from Minori, peasant music lover, (flugelhorn player in the marching band) and grandmother Anna from Roccadaspide in Cilento, tireless worker and exceptional cook spent their days from dawn to late evening and nights assisting the parturient cows; up in sangineto in daily living the cultures of 2 areas merged: the amalfi coast with its lemons and, handmade pasta (ricci and ndunderi) and the cilento with its extra virgin oil, pecorino cheese and wholemeal flour, which gave rise to a mixture of tastes and habits: the meatballs of stale bread flavoured with lemon peel and flavoured with pecorino cheese from Cilento embellished with extra virgin olive oil, which was also used for frying, the calzoni stuffed with baby onion tails, the egg rolls flavoured in tomato sauce, the free-range chicken stuffed with lemon...
Forget the car, put on a pair of hiking boots and walk the ancient connecting roads of the Amalfi Coast.
Mule tracks and paths winding through hills overlooking the sea, traced by farmers and merchants to get from one point to another on the Coast when state road 163 had not yet been built.
Walk among lemon groves and small vegetable gardens wrested from the mountain, meet goats and mules on the way, come across hermitages and monasteries until you find yourself suspended over overhanging views of the sea. Not recommended for those suffering from vertigo.
Spacious rooms for family stays, romantic and intimate for moments of pure relaxation, each room WITH PRIVATE BATHROOM, equipped with towels and hairdryer.
Tell us your needs and we will recommend the best room for a relaxing stay.
What could be better than starting the day with a healthy, hearty Italian breakfast?
For a lazy, sweet and relaxing awakening, the rich morning breakfast at Sangineto is a slow and tantalising ritual, celebrated with traditional pastries and tasty jams. Every morning, our guests can enjoy a variety of homemade cakes, fragrant biscuits, accompanied by a wide selection of homemade jams and local honey. There is no shortage of fresh yoghurt, cereals, seasonal fruit and natural juices to ensure a complete and nutritious breakfast.
For savoury lovers, we also offer quality cold meats, local cheeses and crisp breads, which go perfectly with an espresso, a frothy cappuccino or an aromatic cup of tea. Our focus on quality ingredients and attention to detail makes every breakfast an unforgettable experience, ideal to get your day off to the best possible start.
Enjoy the pleasure of a breakfast that awakens the senses and recharges your energy, prepared with love and passion, in a cosy, family environment. At Sangineto, the day always starts with a smile and the intoxicating aroma of Italian cuisine.
The recently renovated sangineto farmhouse was a working abode, the settlers in the house, sheltered from the scorching sun, refreshed themselves from their toil by eating lunch sitting on chestnut benches and sleeping a few hours on mattresses stuffed with cob leaves, my family settled there in the early 1960s.
Grandfather Michele truly from Minori, peasant music lover, (flugelhorn player in the marching band) and grandmother Anna from Roccadaspide in Cilento, tireless worker and exceptional cook spent their days from dawn to late evening and nights assisting the parturient cows; up in sangineto in daily living the cultures of 2 areas merged: the amalfi coast with its lemons and, handmade pasta (ricci and ndunderi) and the cilento with its extra virgin oil, pecorino cheese and wholemeal flour, which gave rise to a mixture of tastes and habits: the meatballs of stale bread flavoured with lemon peel and flavoured with pecorino cheese from Cilento embellished with extra virgin olive oil, which was also used for frying, the calzoni stuffed with baby onion tails, the egg rolls flavoured in tomato sauce, the free-range chicken stuffed with lemon...
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