Bal Harbour

P H OTO S BY OT TAV I A P O L I ( F E R R AG A M O) ; M A R C O B A D I A N I ; A L L C O U R T E S Y O F I L B O R R O TO S C A N A When Vittoria stepped into her current role at the estate in 2023, she instinctively knew that to protect this special place and also attract guests who shared the Ferragamo family's values, her team would not only have to enshrine some of the existing eco-friendly practices but also create new ones. "Forty-seven percent of the energy we use at Il Borro comes from solar panels," she says. "Our challenge now is to connect this green energy with all parts of the property." The farm was certified organic in 2015; the following year, the estate began producing its own grains to use for pizzas, pasta, and other dishes at all three of its restaurants. This garden-to-table microcosm sparked what she refers to as the circular economy between on-site food production and the property's restaurants. "We set up our own vegetable garden, and then came the bee hives. Having our own eggs was relatively new." Any waste from the vineyards or olive groves is put back into the soil. "We also decided to make vegetable boxes so people in nearby cities, such as Florence, could order them weekly." Il Borro tumbled into its own kind of community-supported agriculture (CSA) program. Spending time on the grounds of Il Borro evokes a feeling of being a million miles away from the modern world. There is a 13th-century Medieval village that has been restored into a mix of small artisan shops and luxurious sleeping rooms. The villa, where Vittoria and I had our morning coffee, is a step into the past. The menu at each restaurant feels essentially connected to the earth—and no surprise. "Fifty percent of the ingredients that are used here come from the land," says Vittoria. "That is something that we really value and are very proud of." Roughly one hundred years ago, Salvatore Ferragamo left his shop in Italy and found fame in Hollywood. He was grateful for the celebrity clients, but he eagerly returned to his homeland, feeling that American manufacturing was not bespoke enough to create the kind of long-lasting products he wanted to create and share. Today, with a similar intention, Vittoria is steering this luxury European resort away from elements that are wasteful or mass-produced. "As a child here, we were properly immersed in nature in these vast woods and of all the fields and the rivers and the lakes. It was amazing," she recalls. "That's how I came to really love this place, enjoying every corner of it—including the future of what it could be." CLOCKWISE FROM LEFT Ferragamo gathering eggs; Osteria del Borro's pasta verde captures the essence of summer; Aie del Borro, which houses the resort's Prestige and Deluxe suites. FARM-TO -TABLE WITH FERRAGAMO A hospitality executive who oversees an organic farm and the fresh ingredients that supply Il Borro's three restaurants, Vittoria Ferragamo knows a little something about seasonal Italian dishes. Here are five of her favorites to tuck into this fall: 1 Ribollita Literally meaning reboiled, this simple, hearty soup is made with kale, beans, and day-old bread. 2 Castagnaccio This traditional Tuscan autumn cake made with chestnut flour and olive oil is a slice of heaven. 3 Pumpkin soup A velvety delight of seasonal pumpkin, cream, ginger, and nutmeg. 4 Risotto with porcini mushrooms A rich Italian staple made with Arborio rice and richly flavored with porcini mushrooms, white wine, butter, and Parmesan cheese. 5 Schiacciata all'uva This Florentine sweet flatbread is made during the fall to celebrate the grape harvest. Being ensconced in this Tuscan forest harkens back to a time when things moved more slowly and "artisanal " wasn't an adjective. It was just a way of doing things. BALHAR B O U RSH O P S .CO M

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