We are Davide and Federica, partners in both life and work, sharing a deep passion for Roman cuisine. Federica oversees baking, desserts, and your breakfasts, while Davide, who has worked alongside three-star Michelin chef Heinz Beck, is the head chef. But at L’Aurora, it’s more than just cooking—we nurture this dream from the ground up.

From the henhouse to the garden, and from extra virgin olive oil to foraged wild botanicals, our entire team is engaged in every aspect of our work. We consider ourselves farmers and nature lovers first and foremost.

This dedication forms the foundation of our philosophy in both hospitality and cuisine: to seek out methods, cooking techniques, and ingredients that are as sustainable as possible.

A significant portion of the ingredients we use is homegrown. When we can’t provide everything ourselves, we turn to our neighbors and friends. Through “Supply Chain Agreements” with local small producers, we source all the meats we use, as well as fruits and vegetables during our garden’s downtime. Most of the wines we serve also come from nearby.

This approach enables us to use products that haven’t traveled far to reach Borgo dei Cipressi, minimizing our environmental impact.

Even our henhouse, home to a variety of ornamental breeds, operates almost self-sufficiently. A large portion of their diet comes from grains harvested from our fields and scraps from our garden, which require no external fertilizers—the waste transforms into compost or liquid fertilizer that naturally enriches our products.

For us, this is not an endpoint but the beginning of our journey, as we continually seek new ways to enhance our sustainability.

This is what we hope to share with you, whether through a dish, a stroll in our garden, or an aperitif at sunset.

Enjoy your stay…