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Luigi & Rossella: the most wholehearted hosts of the Sorrento Peninsula – A story of Italian excellence

Rossella e Luigi Fattoria Terranova

At Fattoria Terranova, the grape harvest and olive picking belonged as much to the household as to the fields. Between cultivated terraces and citrus groves, these seasonal rituals were once shared with their grandparents and remain among the family's fondest memories. For Luigi and Rossella Ruoppo, the fourth generation, those early experiences continue to resonate in the way they run the Fattoria. Today, produce grown on the estate takes pride of place in a kitchen devoted to the flavours of the Sorrento Peninsula. Over the years, the agricultural estate has expanded to welcome travellers, reflecting a deliberate choice: to develop hospitality around the farm's existing traditions.

Which childhood memory best captures the spirit of Fattoria Terranova?

Our fondest memories are of the days spent in the fields with our grandparents and the farm worker who helped look after the property. The grape harvest and olive picking were particularly special occasions, shared with the family from a very young age. Those moments brought us together, and the same warmth continues to inspire our cooking and the way we welcome guests today.
 

What was the boldest decision in bringing farming, gastronomy and hospitality together?

We chose to invest in genuine, sustainable agriculture and a cuisine rooted in local ingredients, even as mass tourism continued to grow around us. Our aim was to serve produce from our own land, preserving the flavours of Campanian cooking. This integrated approach has allowed us to share a lesser-known side of the Sorrento Peninsula, deeply rooted in rural life and away from the well-trodden tourist routes.
 

What lesser-known side of the Sorrento Peninsula would you encourage travellers to discover?

We would love visitors to explore the hills around Sant'Agata sui Due Golfi and Massa Lubrense. This part of the peninsula is characterised by Mediterranean vegetation, citrus terraces, olive groves and panoramic walking trails. The countryside retains much of its natural character, and agricultural life remains an important part of the area. Here, people can discover the rural identity of the Sorrento Peninsula.

Is there a dish or culinary ritual that best expresses your story?

Our signature dish is Tubettone with white onion, Pecorino Romano and Neapolitan basil. The preparation begins with a daily practice: gathering vegetables and fresh herbs from our garden plots and bringing them straight into the kitchen. For us, this direct relationship between the garden and the table is an essential part of our cuisine.

If guests could take home just one memory of Fattoria Terranova, what would you wish it to be?

We would like them to remember discovering a place where local rituals are still very much alive. As the fourth generation of the Ruoppo family, we, Luigi and Rossella, welcome each guest with the same deep attachment to our roots. Above all, we hope visitors leave with a sense of belonging, having experienced our warm welcome and our dedication to upholding the traditions of the Sorrento Peninsula.

What can spending time close to the land teach your visitors?

We believe that direct contact with nature can help people rediscover the value of simplicity and appreciate the pace of the seasons. Walking through our vegetable gardens and tasting freshly harvested produce offers an opportunity to understand the patience and care involved in cultivation. It is also a chance to slow down and reconnect with the natural world.


When do tourists begin to feel part of everyday life at the Fattoria?

This often happens during our shared culinary experiences, such as pizza classes, cooking demonstrations and outdoor tastings in the gardens. When guests start working with dough, discover the secrets of our recipes and eventually sit down together to enjoy a traditional dish accompanied by a glass of Campanian wine from our cellar, the atmosphere becomes wonderfully familiar. For a few hours, they leave behind the feeling of being tourists.
 

Is there a particular encounter that captures your approach to hospitality?

We fondly remember welcoming visitors who arrived tired after a long journey. We prepared fresh lemonade and invited them to enjoy a leisurely lunch surrounded by greenery. Another particularly moving memory is of a guest who was brought to tears after discovering the Fattoria and seeing our commitment to safeguarding local practices. For us, hospitality is expressed through these everyday gestures of care. They are what make people feel comfortable from the moment they arrive.
 

How does sustainability influence everyday life at Fattoria Terranova?

Our commitment begins with the ingredients we use and the way we grow them. We favour produce from our own farm and short supply chains, respect seasonal cycles and continue to care for heritage crops and synergistic vegetable gardens. One of our greatest achievements has been bringing the agricultural business and restaurant into close harmony. Our fields determine what we prepare in the kitchen each day, allowing us to maintain a direct relationship between cultivation and cooking.
 

What would you like to preserve for future generations, and what new projects lie ahead?

We want to cherish our love for the land, the genuine flavours of our cuisine and the warmth of family hospitality. Looking ahead, we are continuing to develop new ways to share the local food and wine culture through educational activities and tasting experiences. We are also working to promote products made at the Fattoria, including our artisanal liqueurs, olive oil and tomato passata. They are all expressions of the agricultural and culinary heritage we wish to carry forward.