Valentina Vrenna, a hotelier proud of her region

By Laurence Gounel

How do you see your job as a hotelier?

Unlike those who destroy buildings and palaces every day in order to rebuild, with no regard for the environment. Beauty comes from authenticity, from considering a neighbourhood as a whole, from being aware of a place, its soul and the heritage that deserves to be respected. Whether in the city or the countryside, an address will arouse emotions because the very essence of the place is palpable, not just because the furnishings and decor are up to scratch. When the overall harmony is there, then the magic happens: between people, deep inside… Our priority? To offer a sustainable tourism experience by creating a virtuous circle at every level, from the furnishings to the service and the history of the place.

What links do you have with your terroir?

We’ve forged strong links with Calabria, a region rich in culture, landscapes and history, and with its ubiquitous gastronomy. This starts with giving priority to natural local resources, from construction (wood, metal, clay and ceramics) to our menus, with Calabrian vegetables (especially tomatoes) and fish from the Ionian Sea… And by multiplying authentic experiences, such as visits to small villages and unspoilt environments. We take our role as ambassadors of local know-how to heart, with the 100% local selection in our grocery shop.

What is the chef’s philosophy?

‘A tale of two sounds: one a gentle song from the sea, the other as warm and penetrating as the timbre of voices rising from our lands. The region of Senatore Cappelli’s ancient durum wheat, shepherds, fields of olive trees as far as the eye can see and lemons of unrivalled diversity. A region of traditions, beauty and generosity, over which time has no hold.

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