Reconnect with Nature TOP 3 UMBRIAN DESTINATIONS AND JOIN THE SIX SENSES COMMUNITY
MEET ADA STIFANI
La Dolce Vita: Antognolla's Sweetest Edition
What Does la Dolce Vita Mean to You
What’s New at La Boiola?
Living Wine: Passion, Science, and the Art of Winemaking with Dottore Riccardo Cotarella
From Self-Taught Cook to Michelin Star Chef: Meet Ada Stifani
From Deruta with Ceramics: Maintaining Traditions, Honouring Italian Identity
Enrico Bronzi: The Maestro behind Sagra Musicale Umbra
The Sweet Life through Swings: Q&A with Costantino Rocca
Goodwood & Antognolla: A Conversation with the Club Pros
Antognolla’s Offering
Reconnect with Nature: Top 3 Umbrian Destinations
Faces of Antognolla Featuring Basak Pekdiker: Sustainable Design for a Healthy Lifestyle
la vitadolce
Italy, a lifestyle
Welcome to the third and sweetest edition of Antognolla Magazine, themed la dolce vita!
The term la dolce vita, meaning ‘the sweet life’ or ‘the sweetness of life’, gained popularity after Federico Fellini’s eponymous film (La Dolce Vita, 1960). Having evolved from film to lifestyle, la dolce vita signifies a warm embrace of all that we love about the Italian way of living: elegance, culture, family, cuisine, beauty, and leisure time. This is what we wanted to capture in this edition of our magazine.
taly not only comes with the beauty, history, and comfort of European living, but it is also a short trip away from the UK, France, Germany and other popular countries.
Why Umbria? In the words of Filippo Busoni, CEO of the Italian luxury real estate agency Dreamer, ‘Central Italy is particularly alluring because of the geographic access to both city and nature. From the Lazio, Tuscany and Umbria regions, residents can enjoy the culture and dynamism of Rome but also the tranquility of nature and outdoor activity. Plus, Milan is a car ride away, and London is a short plane trip away. Here, residents truly have it all.’
Soon, you’ll be able to live the sweetest life at Antognolla in your very own residence or at the future resort, where over 90% of the structural works for the Spa and Wellness area and the Resort Suites have been completed. You can already join us at our restaurant La Boiola, where a rustic experience and familial hospitality await. Nearby, our golf course is already playable and has twice been named ‘Italy’s Best Golf Course’ by the World Golf Awards. Andiamo!
What does la dolce vita mean to you?
We asked our guests and friends to share with us what la dolce vita means to them. Here are some of our favourite responses, and experiences our guests are looking forward to.
‘Fragments of life.’ ‘Summer and good times!’
‘Elegance in the details. Layered flavours juxtaposed against lush nature.’
‘Family, friends, golf, sea, wine, and food.’
‘To have a moment of enjoyment and pleasure every single day.’
‘Times gone by with a bit of nostalgia.’
‘Enjoying life.’
‘A relaxing apertivo after a dynamic round of golf.’
‘Food, wine, and good company.’
‘Taking a boat ride with a prosecco in hand.’
‘Shopping for local clothing brands.’
‘Evening walks in a medieval village with jazz playing in the background.’
‘Truffle hunting and chocolate tasting.’
What defines la dolce vita?
When asked which word from a list of options best describes la dolce vita, 60% of respondents chose elegance, while the remaining 40% were equally split between leisure and connection
You can look forward to this and a lot more.
Fall in love with your own piece of Italy, and join the Six Senses community
Your own of Italy
piece
Italy moves you like nowhere else. In no other place do art, gastronomy, and the joy of living intertwine so effortlessly.
e’re beyond honoured to be welcoming a new era at Antognolla of living at Antognolla. This is a unique opportunity for a very special selection of families and individuals to make history by weaving their own names into the captivating story of Antognolla. Starting with one magnificent hilltop borgo (village), our fairy tale is taking its first steps into the modern world.
Set against the magnificent and breathtaking backdrop of unspoiled Italian countryside, the residences and resort represent a unique tapestry of authentic, ancient Umbria, with ultra-modern comfort.
The seventeen residences are named Borgo Massarello, and will celebrate the charm of European culture and family life with between one and four bedrooms. Borgo is an Italian term that refers to a small, picturesque village, many of which are scattered throughout the region and known for their historical significance.
The residences offer fully serviced, effortless living, with Six Senses Antognolla Resort being the first and only branded residential resort in Italy’s central region of Umbria. Following years of meticulous planning, the historical buildings that will be home to the resort are being sensitively and sustainably restored, bringing the old together with the new.
The internationally renowned architects Woods Bagot have designed each residence, modelled on a traditional Umbrian hilltop town, to blend harmoniously into its historical setting. The 17 residences include both standalone villas and apartments offering between one and four bedrooms and varying in size from 128 to 431 square metres. These beautifully appointed residences will provide the perfect turnkey solution, with interiors meticulously curated by the design studio A2Zen and fully furnished for your every need. Learn about the visionary behind the homes by checking out Rovena’s interview in our second edition.
Each owner will have access to a curated selection of Six Senses services and amenities, including the award-winning Robert Trent Jones II 18-hole golf course. The owners’ community will benefit from access to the indulgent 3,000-square-metre Six Senses Spa and wellness amenities, a variety of authentic restaurants, a dedicated owner’s lounge, 25 kilometres of hiking and biking trails, and many other enriching outdoor activities.
he estate and future resort will offer owners sun-soaked summers and fireside winters, as well as an opportunity to revel in a close-knit community and make lifelong memories.
Enjoy unspoiled woodlands, mist-topped lakes, productive lands dotted with vineyards and olive groves, cypress-lined horizons, and collections of dwellings and traditional farmhouses that are being immaculately restored. The centrepiece is, of course, the Castle, soon to be home to guest rooms, suites, and myriad life-enriching amenities thanks to the unwavering vision of Six Senses.
We’re delighted to be able to host our guests at our Colleprato farmhouse, which was designed, finished, and furnished to a similar specification as the future residences. For more information, write to residences@antognollaresidences.com
Transformation of a Fairy Tale
Inside the design and architecture of the residences
erched on an undulating hillside overlooking the medieval castle, Borgo Massarello is the result of the combined labours of a world-class team of award-winning architects, interior designers, and local heritage preservation experts. Together they have brought a sensitive vision to life, blending old and new in a place where connection with the land is as important as the millennium-long heritage that permeates it.
Italy is a nation that’s been inhabited since prehistoric times, so it’s no wonder that there is such a beautiful array of art and architecture, with no shortage of classical columns, ornate frescoes, beautiful basilicas, and world-famous Roman ruins. All of these tell the story of a nation, and, equally, Woods Bagot wanted to tell the story of Antognolla with the architecture of the residences.
In crafting the homes, the award-winning architects capitalised on natural beauty and cultural heritage, bringing it seamlessly indoors into a tranquil environment in which to live, work, relax, and play. The cosy and authentic interiors spill out onto pergola-covered decks,
sparkling turquoise pools, and landscaped gardens that worship the sunshine and frame views of the valley, Castle, and spectacular greens of the golf course.
Inspired by traditional Italian family life, cosy fireplace lounges meet rustic stonework, imaginative mosaics and tilework, and exposed wood. Complementing this, a turnkey furnishing package has been meticulously crafted by Italian designers from A2Zen, who were inspired by sunshine, olive groves, and vineyards to create feel-good spaces inside the homes.
You can feel the earthy roots of Antognolla’s origins in every space. Expect curvaceous, sinkable sofas, natural wood tabletops, exposed local stone, handmade ceramic Cotto Etrusco tiling, and Botticino marble. Big on organic textures and exquisite finishes, the designers worked with local artisans for the most authentic pieces, resulting in a feeling of effortless timelessness, delivered in a way that treads lightly on the environment they call home. ***
Woods Bagot is a global architecture studio with 17 bases spanning 6 global regions. Ranked 6th in the BD World Architecture 100, their impressive roster boasts hotel resorts and residences on five continents, and they operate with a design ethos founded on collective thinking with communities, creatives, and designers together. Complementing the stunning architecture by Woods Bagot are interiors by A2Zen, founded in 2006 by Massimo Paradisi and Rovena Giorgi. Massimo’s Italian flair and Rovena’s international background are a perfect combination, and over the years the team of young designers from all over Europe have created a distinct and unique signature residential brand that captures true Italian design.
‘What made me fall in love with Antognolla is that this site, from many different points of view, gives you the impression that it’s been there forever – it’s a place that belongs to eternity. In the busy modern world, we forget what we are really here for, and the different sense of time and its relationship to life in Italy allows you to stop, think, and appreciate the smallest things, which are often the most important of all.’
— JULIAN CROSS, WOODS BAGOT
Gastronomy
at La Boiola? What's New
Ristorante La Boiola has long been established on the estate, offering both quick bites for golfers and fine dining alike. The restaurant’s cuisine and interior reflect Umbria’s culture through a blend of contemporary and traditional styles. Our rustic interior and the restaurant’s hearty menu, crafted by the chef Filippo Amenduni, will make for a truly pleasant visit.
The restaurant’s offering has been thoughtfully designed to offer the finest local produce, including homegrown olive oil and Antognolla’s first sparkling wine, bottled in 2024 and ready to taste in 2026. Many know how to enjoy life to the fullest, but few (like our beloved guests!) know how to enjoy it to the sweetest.
Fun fact: The Italian capital’s speciality, pizzaromana, is distinguished by its crunchiness and friability. This is what differentiates it from pizzas from other Italian regions, like Naples.
A Recipe from the Pizzaiolo
Michele Proietti reveals a secret pizza ingredient exclusively for the readers of Antognolla Magazine
For the Dough
- 100 g type 1 flour with wheat germ
- 60 g water
- 20 g salt
- 0.3 g yeast
- 25 g extra virgin olive oil, preferably Umbrian
For the Topping
- 100 g San Marzano tomato sauce
- Buffalo mozzarella (Protected Designation of Origin)
- Parmigiano cheese aged 30 months
- Fresh basil
- Extra virgin olive oil
Recipe for 1 Pizza Bufala D.O.P.*
*P.D.O.inEnglish–ProtectedDesignationofOrigin
1. Put the flour in the mixer and start to mix it. This will help to oxygenate it and eliminate excess moisture (another of the chef’s secrets). Then add the yeast and almost all the water. Mix for 8–10 minutes. The dough must come out at a temperature between 22°C and 25°C, and therefore, depending on the season, we suggest using cold or lukewarm water.
2. Add all the salt and remaining water. Knead/mix for another 2 minutes and slowly add the oil to the centre of the bowl.
3. Once you have obtained a smooth dough, let it rest for at least an hour at room temperature before cutting it into loaves and placing it in the fridge (4°C) for 24–36 hours, which will make the pizza easier to digest.
4. Take the loaves out of the fridge, wait for them to return to room temperature and then roll the pizza dough: 33–34 cm.
5. Add the tomato sauce on the rolled-out dough and a drizzle of oil.
6. Cook the pizza in the oven at a temperature of 320°C–330°C for 2–2.5 minutes.
7. Once the pizza is out of the oven, add the buffalo mozzarella torn by hand (suggestion: be generous, add mozzarella right to the edges), a handful of Parmigiano, plenty of basil and extra virgin olive oil. Buon appetito!
Flour with wheat germ is the chef’s secret ingredient – revealed! It is rich in nutrients, fibre, and zinc, and gives the dough a unique aroma and flavour.
In Italy, chefs who specialise in pizza have their own title: il pizzaiolo. Ours at La Boiola is Michele Proietti. Originally from Rome, he moved to Perugia 2 years ago, and has 10 years of experience in the art of the pizza. His specialities are pizza romana, typical Roman pizza, and pizza alla pala, common Roman street food identified by its long, rectangular dough.
‘I live wine in my daily life. I like to tell people around me about it because wine is an element of unity.’
&LIVING WINE: the art of wine making PASSION, science,
with Dottore Riccardo Cotarella
iccardo Cotarella, one of the most renowned Italian oenologists in the world, says that while winemaking requires passion and culture, science and experience are also needed. And now, with the impact of climate change, the fundamental role of science in the winemaking process is making a strong comeback.
Mr Cotarella needs no introduction to the wine industry. He is one of the co-founders of the Famiglia Cotarella family estate, President of the Association of Italian Winemakers, and a highly sought-after wine consultant, including for Antognolla’s vineyards.
‘Wine is very representative of Italy, and any wine “made in Italy” immediately inspires trust and appetite for it. Wine is passion and culture, but science and experience are needed to create it. Starting from the early 2000s, climate change has brought about noticeable changes in the quality of wine. We now harvest wine three weeks before the usual period, since it is hotter, but despite this, we’ve been able to yield wines rich in sugars and tannins all thanks to our scientific approach. Here is where the fundamental role of science in winemaking returns.’
They say the best wine is the one you like the most. Accordingly, Mr Cotarella explains that the perfect wine cannot exist in terms of taste because tastes are subjective and fluctuating. The way to evaluate wine is through science.
‘In scientific terms, one can actually explain the positive qualities or shortcomings of a wine. Wine must be made with precision, and nothing can be left to chance. Maniacal attention should be paid to elements such as temperature and the use of selected yeasts, among others.’
He emphasises that, thanks to oenologists, winemaking has become an institutionalised profession which has resulted in innovation and in wine of the highest quality.
Mr Cotarella explains that terroir – the combination of soil, exposure, and location – is one of the most important factors influencing wine quality. The winemaker’s task is to identify the characteristics of various regions’ terroir and express them through wine. He believes that Italy’s enduring wine tradition and future in winemaking is bright thanks to the soil’s rich biodiversity.
‘Italy is incredibly diverse when it comes to grape varieties. Our grapes grow in a wide range of territories, and it is the territory that affects the final product. A truly good and timeless wine depends on its distinctiveness, and we are lucky here because no other country in the world is as rich in biodiversity as Italy is.’
As for Umbrian wines, he says, they are generally expressive and characterised by a beneficial climate.
‘At Antognolla in particular, the soil, which is rich in clay, and the climate, which allows for vineyards to be shaped like terraces with perfect exposure to the sun, will bring about a final product that is well-structured and elegant’, says Mr Cotarella.
Perhaps we are not all experts in the science of winemaking, but luckily for us, we can enjoy the culture of wine that guides Mr Cotarella in his craft. Wine ‘is a source of culture and is the only ingredient in the food and beverage industry that has existed for millennia and that evolves with time’. Here’s to everlasting pleasure and ever-evolving science!
‘Wine reflects the heart and soul of those who care for it.’
Riccardo Cotarella
From
Ada Stifani is the first female chef to receive a Michelin star in Umbria and among the few women to do so in Italy. She used to wash dishes to finance her university studies in chemistry, which she later dropped to train as a self-taught chef driven by determination and gusto.
Ms Stifani, originally from Lecce, a small town in southern Italy, has been living and working in Perugia since the early 1990s. It is here in Umbria, the heart of exquisite food and wine, that she managed to turn her passion for cuisine into a profession and fulfilled her childhood culinary dream, becoming one of the most successful chefs in Italy.
In 2022, Ms Stifani opened the fine-dining restaurant Ada Gourmet, which was awarded a Michelin star in 2023. Ms Stifani says her achievement is particularly significant in a sector like the restaurant industry, where women are often under-represented despite their talent and commitment. She believes her success is a source of inspiration for all women who aspire to follow their culinary dreams.
In an interview with Antognolla Magazine, she speaks about what inspires her, about Umbrian cuisine, and about the vision behind the Ada Gourmet project.
One of your first jobs was washing dishes at restaurants while studying at university. What were your main sources of inspiration and learning?
My source of inspiration was the owners of the Aladino restaurant, where I was working at the time. I gained a lot of knowledge thanks to their great culinary culture. At the beginning of my third year of university, I decided to abandon my studies to pursue a professional career in the world of cooking. I spent a lot of time in the kitchen and began cultivating this passion of mine.
What is the story behind Ada Gourmet?
My goal was to open a fine-dining restaurant, aiming for ambitious goals. The idea was to create a simple but high-quality gastronomic project in an attempt to convey to customers the flavours of my culinary origins, Puglia and Umbria, where I grew up – professionally.
‘La dolce vita for me is doing what you like.’
As the first female chef in Umbria to be awarded a Michelin star, how do you feel about your role in paving the way for other women in the culinary industry?
I am proud to open up this path for women in the world of Umbrian cuisine, demonstrating that with passion, dedication, and talent, it is possible to achieve excellent results and break gender barriers in a sector still dominated by men. The recognition of being the first Umbrian female chef to obtain a Michelin star has a meaning that goes beyond my personal success. It is crucial that new generations see female role models in all fields, including gastronomy, to understand that their gender does not limit their chances of success.
Why did you decide to create a gourmet restaurant as opposed to another type of institution?
I came to Umbria to study, so my professional growth took place here. In 2006, I opened another restaurant, L’Officina, which is still listed in the Michelin Guide. I decided to stay in Umbria because I liked the region. Since I was fascinated by molecular cuisine and the attention to detail that that style of cooking requires, I wanted to create a gourmet restaurant to break the mould of traditional cuisine.
How would you describe your emotions once you learned about the Michelin star, and how do you continue to improve in your culinary practice?
When I received the email with the nominations, I was paralysed by emotion and unable to react immediately, since nothing was yet certain. When I went on stage to accept the award, my legs were shaking. I even had difficulty putting on my jacket!
Today, I continue to explore new techniques and constantly look for something new that allows the whole team to develop, while also continuing my self-taught study. After having achieved this goal, I feel it’s time to work even harder to always keep improving, innovating, and reinventing gastronomy.
How do your roots in Salento continue to influence your cooking today, even though you are based in Umbria?
Each dish tells the story of Umbrian and Apulian traditions, fusing the techniques and flavours of the two cultures. The attachment to the culinary raw materials of my origins greatly influences my cooking. Furthermore, the team’s experience and openness to discussion allows us to balance tradition and innovation in our recipes.
La dolce vita is a phrase that holds significant cultural meaning in Italy. How do you interpret this concept in the culinary world?
La dolce vita for me is doing what you like. In my work, that turns out to be the fun of creating dishes, attention to detail, having a united team, and then conveying all of this on the plate.
Photos: provided by Ada Gourmet
Ada Stifani
Culture
From Deruta with Ceramics: Maintaining Traditions, Honouring Italian Identity
For over six decades now, Giorgio Moretti’s family has upheld the medieval tradition of crafting maiolica, a type of tin-glazed pottery with shapes and colours adorning a bright white background. Deruta, an inconspicuous Umbrian medieval town with a population of under 10,000, happens to be one of the main centres of Italy’s – and the world’s – maiolica production. Hidden somewhere between Deruta’s graphic Umbrian alleyways and travertine walls is L’Antica Deruta, Mr Moretti’s family business.
he history of L’Antica Deruta began nearly 60 years ago when Alviero Moretti, the son of local ceramic artisans, and Giorgio’s father, decided to establish his own workshop, L’Antica Deruta, with his wife, Mirella, an art teacher. What started as a small artisan workshop soon became a leading company in the field of ceramics, exporting tableware and furniture to the United States, Canada, the Middle East, South Korea, and Japan.
Today, with the passion and determination inherited from their parents, Giorgio and his sister Camilla, the third generation of the Moretti family, continue transforming that small workshop’s craftsmanship and artistic heritage into a contemporary legacy. For Mr Moretti, ceramics is all about ‘nurturing roots and continuing a one-thousand-year tradition’.
‘Deruta has a long history of excellence in Italian ceramics. Great masters from the Renaissance onwards have worked in Deruta, and many ancient ceramics from Deruta are present in the most important museums in the world such as the Louvre, the Hermitage, the Metropolitan, and the Victora and Albert. Maintaining and nurturing roots here is essential to continuing a one-thousand-year tradition.’
Historically, tin-glazed pottery was a product of the region we call the Middle East today. The craft is said to have been introduced to Europe through Spain, then under Islamic rule, in the early 15th century. Decorated jars were imported from Mallorca, in Spain, to Italy, where the art of maiolica flourished. The craft became a staple of Italian Renaissance fine art in the 1500s, at a time when maiolica was an art that few could afford. Sets of dishes and pots too intricate to actually be used as tableware were displayed at wealthy banquets to entertain – and impress – guests with painted stories inspired by mythology and Christianity.
Today, the tradition of maiolica is best preserved in Deruta and a handful of other Italian towns like Urbino and Castel Durante. According to Mr Moretti, there are many small and larger businesses in Deruta spanning generations that represent the richness of the region’s artistic and cultural heritage. As for L’Antica Deruta, he says, the motto has always been ‘research, quality, culture’. Each product is handmade in the company’s factory and is always accompanied by a guarantee certificate. Despite mechanisation and digitisation becoming more prevalent, L’Antica Deruta maintains creative originality and craftsmanship in their products.
‘The digital transformation we are experiencing has not changed our production, which is still done by hand. We use computerised kilns for firing ceramics, but for the rest of the process, everything is still being carried out as it was centuries ago’, he explains.
Mr Moretti says that maintaining 100% Italian identity in their production is what he considers to be la dolce vita. For him, the term means ‘offering our customers products that have a soul and are always produced with care by our master craftsmen in Italy’.
Pair your visit to Deruta with a guided tour of L’Antica Deruta and a visit to the Museum of Ceramics
Giorgio Moretti
Photos: provided by L'Antica Deruta
In an interview with Antognolla Magazine, Maestro Bronzi speaks about the history and significance of the festival and the rich musical traditions of Umbria.
The festival is considered the oldest in the region. What is its history?
The Sagra Musicale Umbra, with its rich history dating back to 1937, was founded by Guido Carlo Visconti di Modrone. Its golden age was during Francesco Siciliani’s years. Despite its alternating fortunes, the festival today stands out as a major production with a theme, a story expressed in many, often imaginative, ways.
Today, the Sagra Musicale Umbra is not just an important musical event but also a spiritual vocation that attracts many of the area’s best energies. It combines the presence of great concert performers with the magic of the Umbrian land.
What are your goals as director of Sagra Musicale?
The challenge of the Sagra Musicale Umbra is not just to remain faithful to its history but also to capture the continuous changes in the world of music enjoyment.
Are there other festivals that Sagra Musicale collaborates with in Umbria or around the world?
The Sagra Musicale is an emanation of the Fondazione Perugia Musica Classica, which also supervises the programming of the Amici della Musica di Perugia (Friends of Music of Perugia). The Foundation is active all year round and organises classical concerts for all ages and at affordable prices.
What is the theme of this year’s, 79th, edition of the festival, and where can people interested in attending find information about it?
This year’s theme is night. It will be expressed in many ways, including sacred music, opera, the music of many distant cultures, choral music, and chamber music. Information on the event can be found on social media and the website, which are constantly updated.
Can you tell us a little about Italy’s music history and traditions?
One of the peculiarities of our research is that it often combines classical music with various paths linked to unwritten music. This was true in the past for Sardinian ‘a concord’ singing, for music linked to man’s work, for Georgian singing, for Hungarian instrumental music. This year it will be the turn of Cretan music and also Turkish music linked to the Sufi ceremony of the whirling dervishes.
However, concerning purely Italian traditions that are not necessarily popular, I am pleased to point out our work on Puccini’s La Bohème this year. Ultimately, this work was for us Italians what popular literature represented in the 19th century for other countries; that is our most authentic vocation.
The 79th Sagra Musicale Umbra will be held 6–20 September in Perugia.
Photo: Claudia Ioan
Photo: Claudia Ioan
Enrico Bronzi and the Orchestra da Camera di Perugia
Enrico Bronzi and the Orchestra da Camera di Perugia
Beatrice Rana
Shlomo Mintz
Photo: Simon Fowler
Photo: Andrei Birjukov
the golflife
What's new at Antognolla Golf?
Around this time a year ago, Italy held its first Ryder Cup, transforming its capital city, Rome, into a major golf destination for the very first time. We are proud to continue the tradition that the Ryder Cup started: maintaining and fostering Italy’s status as a place to be enjoyed not only by fans of culture, history, and cuisine, but also by golf enthusiasts.
We partnered with the Italian golf legend Costantino Rocca to inspire more Italians to pick up the sport. Costantino is famous for beating Tiger Woods in match play at the 1997 Ryder Cup, and now he is Antognolla’s Ambassador.
Already twice awarded as ‘Italy’s Best Golf Course’ (World Golf Awards 2020, 2022), Antognolla Golf is now listed as one of the 100 Leading Courses in Europe and shares first place as the top course in Italy; it was rated ‘Outstanding’ in Golfer’s Choice 2024, and received the honour of ‘Best Golf Course in Italy’ and ‘Best Maintained Golf Course in Italy’ (Leading Courses) this year. We’re constantly improving our game, just like you.
***
Q&A with Costantino Rocca
‘What does la dolce vita mean to you, Mr Rocca?’
We asked the world-renowned Italian golf legend. ‘Being Italian!’ he said, smiling.
Coming from Bergamo, Italy, Mr Rocca and his historic swings, such as the unforgettable 60-foot birdie putt on the Old Course at St Andrews in 1995, have served as inspiration for Italy’s next generation of golfers. The forever champion will go down in golf history as the first Italian player to participate in and claim victory at the Ryder Cup for Team Europe in 1997, beating Tiger Woods in match play.
Now having retired from a dream golf career, Mr Rocca can still be found on the course whether it’s playing as Ambassador at Antognolla Golf or enjoying a break to commune with the nature he so appreciates and respects. Always smiling and approachable, Mr Rocca gave us a sneak peek into his technique and life as a golfer.
What is your pre-shot routine?
Most of the time I wiggle [the club] – when you move the club with your hands to give it fluidity. I hardly ever move my feet. Can you tell us about your set-up?
The set-up is very important both for professionals and for amateurs as well. You take the position of the ball, and from there you can decide how to position yourself in relation to it and how you feel about the situation. This, I think, is what makes 40% of a successful shot.
Do you concentrate on anything specific for your club takeaway?
When I get over the ball, I already have in mind the shot I want to make. I just think about the shot, try to feel the club by moving it in my hands, and position myself in the right place based on the game – from there, I just think about the swing. I’m mainly concentrated on the flight phase and not on the club and ball contact. After all, if your swing is good, the contact can only be good!
Has distance ever been a focus in your career?
I wasn’t one of the short ones; I wasn’t long: distance was never a problem. If I shoot shorter than Tiger Woods, I’ll have to putt and approach better.
What was the sweetest moment in your career?
Sweet... Let’s say that when you play well, those moments are always sweet. When you win tournaments, it’s even sweeter. I’ve lived through some wonderful experiences, and even if I haven’t always won, playing golf professionally has always given me a sweet feeling.
I’ll tell you about a bittersweet moment: the 1995 Open Championship at St Andrews. I was playing against the American golfer John Daly. I didn’t win, but the 60-foot birdie I made is one of the moments that brought me to where I am today, and I’m proud that this was a significant moment not only for me but for golf as well. Later, in 1997, I scored the winning point for the European team at the Ryder Cup against Tiger Woods. That was a moment of shared sweetness.
How important is it in golf to take time to enjoy elements outside of the activity itself such as your surroundings, the company, etc.?
If you play golf for a living, you travel a lot but don’t have much time to wander around and discover the territory you’re in. You’re focused on your game. When you retire you have more time to explore and enjoy the fruits of your labours. You not only revisit the courses on which you played well throughout your career but also savour the attractions you missed in all those cities.
What do you enjoy most about the surroundings and feel of being at Antognolla?
Everything. The nature, the Castle, the course, the people. These things are beautiful for me. In addition, who doesn’t enjoy eating! Umbrian cuisine is something to try no matter the season, and we’re lucky that Antognolla hosts Ristorante La Boiola.
Besides hard work, what do you attribute your success to?
I found two people who believed in me and who managed to make me and others believe in my potential: Tom Linskey, once the Director of the Italian Golf Federation, who launched me into the world of golf, and my therapist!
What is your advice to all golfers?
A. Play golf! It wouldn’t exactly be correct to say that golf is relaxing, because experience tells us that this is not the case and that it’s easy to get nervous on the course. So, it is necessary to have a little patience and a cool head to stay consistent and improve.
B. Keep trying and training and strive to keep learning.
C. Golf nurtures a lot of respect for nature, yourself, and your opponents. Keep honouring and developing those traits.
Goodwood Antognolla &
A CONVERSATION WITH THE CLUB PROS
We invited the executives from two of Europe’s best golf courses for a special feature in Antognolla Magazine. The Director of Golf at Antognolla, César Burguière, spoke with Gary Beves, the General Manager of Golf At Goodwood, one of the oldest estates in Sussex, UK, in a conversation facilitated by Matt Lavington, Deputy General Manager at Golf At Goodwood.
Golf At Goodwood | Photo: Mike Caldwell
Since 2023, Antognolla has been proudly sponsoring the Race to Antognolla at Goodwood, which comprises nine tournaments held throughout the year. The winner of the circuit is awarded an exclusive golf holiday at Antognolla Golf. Read on to learn about what makes the Goodwood and Antognolla courses unique and what they each have to offer.
Matt: Thank you both for taking the time to be here! Let’s start with the basics. How did you both get into golf and into the positions that you find yourselves in today?
Gary: Like many club managers, I started playing golf at a very young age and had aspirations of trying to play the game professionally, and very quickly realised I probably wasn’t good enough to do that. I am actually a PGA qualified professional, albeit I’m not a member of the PGA anymore. I sought another direction and worked my way up from golf operations, golf membership, Assistant Manager, and then to General Manager of Golf At Goodwood, a position I’ve held for the past five years.
César: I have a similar story. I got into golf at a very young age, and then I started working at the driving range. This is really how I got into it – I was picking up balls initially. I later got my PGA card, but you have to be on a very high level to make a living out of golf. I decided to study and well, both of us, Gary, ended up managing golf courses! I’ve been Director of Golf at Antognolla since 2017.
Matt: So, you’re both PGA pros. I certainly won’t be taking either of you on the golf course, that’s for sure! Tell us a little bit about your respective golf course.
César: Antognolla Golf belongs to Antognolla Resort and Residences, a resort which is set to open within the next few years and which will be operated by Six Senses Hotels Resorts Spas. Antognolla is located in Umbria, a geographically central and lush region in Italy known as the country’s ‘green heart’. The estate surrounds a 12th-century castle
which the international team of owners is currently renovating. The course was designed more than 25 years ago by Robert Trent Jones Jr. and saw a multimillion-euro investment in 2018: we redid all the bunkers with capillary concrete, redesigned the drainage system, and implemented a sustainable irrigation system.
That led us to two World Golf Awards titles as ‘Italy’s Best Golf Course’, in 2020 and 2022, and we’re very happy now because this year we reached the first position on Leading Courses as Best Golf Course and Best Maintenance in Italy. We’ve put in a lot of work with the staff and the investment of the owners, and it’s benefitting both the course and the golfers.
Matt: That sounds fantastic! Gary, over to you.
Gary: The first Duke of Richmond arrived at Goodwood in West Sussex for the first time in 1697, and ever since then the family has been present on the 11,000-acre estate. It’s a very diverse estate. We have a motor circuit, horse racing, an aerodrome, a hotel, a shoot, a health club, a farm, a 36-hole golf club, and much more. Golf was first played on the estate in 1892, and then, in 1914, the five-time British Open winner James Braid was employed by the family to design the Downs Course. We have got two 18-hole golf courses here: the Downs Course, which was established in 1914, and the Park Course, which was built in 1989 by the architect Donald Steel, complemented by our brand-new six-hole short course, The Copse, which opened in May 2024, designed by James Edwards.
Gary Beves, the General Manager of Golf At Goodwood
César Burguière, the Director of Golf at Antognolla
In 2006, Goodwood Golf was brought in-house and underwent a multimillion-pound investment, much like what Antognolla did. We have the 18-hole Championship Downs Course, 18-hole Championship Park Course, and just five weeks ago we opened a brand-new six-hole short course here as well, which is very exciting and certainly in the direction of travel for golf in the UK moving forwards.
Matt: Both venues are clearly special in their own right. Gary, can you tell us a little bit more about what unique challenges golfers can look forward to at Goodwood?
Gary: We’re very lucky at Golf At Goodwood because both championship courses present really different challenges. The Downs Course is the more established one and is a downland-style golf course, so lots of elevation, some fantastic views out over the coast and the sea. Our other course, the Park Course, is a parkland-style course. It’s a much easier walking, but equally challenging, round of golf. Being able to give our members one fantastic experience but across two very different styles of golf course is quite a unique thing to be able to offer.
Matt: The terrain is no doubt very diverse at Antognolla as well. César, how does that influence the golfer’s journey and the golf played there?
César: We have 18 holes at Antognolla, and the golf course has very few flat areas, which makes it a great challenge for players at all levels. You will certainly need all the clubs in the bag to complete a round with a good score. The 12th-century Castle will be in the background on all 18 holes, which makes it very beautiful scenery for the players.
Matt: Is there a particular hole that stands out?
César: I’d have to say our 18th. It is a stunning 359-metre par four finishing hole that plays towards the Castle in full view. It is easy to be distracted but also important to focus, as water protecting both the fairway and the three-tier green means that accuracy from the tee and the approach is vital. It’s a strong par four, with a unique setting, that requires two of your best to make a well-deserved par.
Gary: I think for me the most memorable hole is actually our 2nd because it’s a very traditional downland-style hole. You’re hitting onto a very undulating fairway, trying to get in the best position you can. And then your second shot is about 30 metres down, so there’s a real change in elevation. That brings into play all of the real challenges that you get from a downland golf course: a semi-blind tee shot and an undulating second shot.
Matt: Both courses must have some pretty challenging holes because both are awarded golf courses. Why do you think they have achieved that success, and how can both venues continue leading the industry in 2024?
Antognolla, Italy
Antognolla, Italy
Gary: Having a fantastic product on the golf course is obviously really important, but then away from the golf course, it’s about being able to provide service levels to make sure that every single person who comes through the door here at Goodwood is having really memorable moments. We put a lot of emphasis on the member and customer experience, making sure that from the moment you close your door in the car park to the moment you get back in your car, you feel that you’ve really been taken care of and that you’ve had a fantastic experience on the golf course.
César: For us it’s absolutely the same. Once you have a good product and a good golf course design, the most important thing is the journey of the guests. The service levels are the key factor along with the proper maintenance of the course and investment in new golf experiences for guests. Our focus is on the customer journey, maintenance levels and making sure that we exceed expectations in terms of good infrastructure and golf course design.
Matt: You both speak about all the touchpoints throughout the customer journey. I would imagine that’s quite significant when you want secure, high-profile partnerships within golf. Do you have any recent examples of partnerships that you are proud of?
César: We have established partnerships with selected golf courses in Europe, Asia, and the US, which serve as vital channels to enhance our visibility in these key markets. Also, our collaboration with luxury brands and corporations further reinforces our position in the high-end segment. One of the most exciting initiatives relates to our ambassadors, and recently we got the Italian golf legend Costantino Rocca on board. Costantino is the winner of the 1997 Ryder Cup. The 2023 Ryder Cup actually took place in Italy, a first for the country, which brought heightened golf tourism. We complemented this by collaborating with Noto Sondaggi to create a survey and gauge golf interest in the country.
Gary: Similarly, we work with other leading courses and clubs around the world and really promote ambassadors. I think Antognolla is a really fantastic example of a partnership that started last year and hopefully will continue to go from strength to strength in terms of the offering. Junior golf for us is also a really important partnership. We have a lot
of very talented juniors that have come through from here that go on to represent the country and, hopefully, one or two will make it onto that pro stage that you and I, César, never quite got to. We actually work with a not-for-profit organisation, called Golfing4Life, dedicated to supporting talented and committed juniors that might not otherwise have the financial platform to develop.
Matt: Let’s do some lifestyle comparison. Why would a golfer from Italy be interested in going to the UK to experience the golfing landscape there, and why would a UK golfer be interested in trying out golf in Italy?
Gary: The Duke of Richmond first arrived at Goodwood in the 17th century. It’s been one family that have operated the Goodwood estate since that date. There’s a lot of history and heritage here, and there’s a lot of things that you’ll only ever find at Goodwood. I think Golf At Goodwood would definitely be a great destination for people to come play a world-class golf course and experience golf in a way that they can’t in other parts of the world.
César: When it comes to Italy, gastronomy, wine, and culture are very important. I believe this could be a draw for the UK market. This offering combined with quality golf infrastructure makes for a full sensory experience. Here at Antognolla, the Castle dates to the 12th century, and was built on a Benedictine monastery from the 6th century. We have frescoes that are almost a thousand years old in the crypt in the Castle, below the church, which is not a very common thing to find on golf courses. And we also have the sun, of course.
Matt: I’m sure a lot of UK golfers would like a bit of that sun and those wines, and certainly golfers from Umbria and further afield would like to experience some of the quintessentially English parts of the Goodwood estate. Hopefully, we can see a Sussex–Umbria collaboration in the future. Thank you, César and Gary, for an insightful conversation!
Golf At Goodwood, UK
Golf At Goodwood, UK
Matt Lavington, Deputy General Manager of Golf At Goodwood
Outdoors Hit the
Whether you are strolling around the estate or playing golf on our sustainable course, appreciation of nature is part of the Antognolla identity. Our aim is to preserve it, enhance it, and invite our guests to appreciate it too. By 2026, guests will be able to enjoy multiple outdoor activities on the resort’s expansive and picturesque grounds. Our offering includes truffle hunting, archery, and wildlife photography, alongside designated trails for hiking, cycling, and running. You’ll also be able to dive into water sports like kayaking, paddle boarding, and sailing on Lake Trasimeno nearby. Here, each day is a new invitation to connect with nature and treasure its splendour.
After an energising day of outdoor activity, you’ll be able to visit the 2,678-square-metre Spa we are currently building. Our holistic programmes are guided by the Six Senses pioneering wellness values and are being crafted to bring the body and mind into harmony. When ready, the Spa will have 10 luxurious treatment suites featuring Ayurveda and a hammam, an extensive wet area with a variety of saunas and speciality pools, a meditation dome, and much more. Most importantly, it will provide space for our guests to breathe and find serenity.
Dear reader,
As you may sense when you step onto the Antognolla estate, one of our treasured values is reconnection with our natural surroundings. As per our promise to help you tune in with yourself, stay active, and find tranquility, we’d like to present our top three picks where you can truly explore the ‘green heart’ of Italy. These destinations present a harmonious blend of natural beauty, outdoor adventure, and historical immersion, making them unmissable locations for anyone visiting our wonderful Umbria. Walk, bike, swim, drive, and feel the joy of discovery.
Warm regards, Antognolla
RECONNECT
1. Lake Trasimeno
Lake Trasimeno is the fourth-largest lake in Italy. This picturesque lake is surrounded by rolling hills, olive groves, and charming medieval towns, making it a popular destination for visitors. The area around the lake offers numerous trails for hiking and biking with stunning views of the lake and the surrounding countryside. One of the three small islands in Lake Trasimeno, Isola Maggiore – the only inhabited one – is known for its charming village and historical sites, including the Church of St Michael the Archangel and the 14th-century Franciscan monastery.
Interesting fact: Lake Trasimeno is also a site for events and festivals such as Palio delle Barche, a traditional boat race and festival that takes place annually in July, or the Trasimeno Music Festival, an annual classical music festival held in various locations around the lake.
DistancefromAntognolla:40minutesbycar.
2. Marmore Falls
Marmore Falls is one of the tallest man-made waterfalls in the world, located near the city of Terni and set within the lush greenery of the Valnerina area, offering breathtaking views and a variety of scenic trails for visitors. It stands at an impressive height of 165 metres and is divided into three separate cascades. The surrounding area is popular for outdoor activities such as hiking, canoeing, and rafting. The belvedere superiore, at the top of the falls, offers a panoramic view of the entire cascade, while the belvedere inferiore, at the bottom, provides a close-up view of the first drop.
Interesting fact: The famous English poet Lord Byron mentioned the falls in his poem ‘Childe Harold’s Pilgrimage’, highlighting its dramatic appeal.
DistancefromAntognolla:1hour20minutesbycar.
3.
Known for its crystal-clear springs and serene atmosphere, the Fonti del Clitunno nature park has been a source of inspiration for poets and artists from Virgil to Giosuè Carducci. It’s a perfect destination for enjoying the tranquility of nature. The park also has several underground wells that create a small lake with clear, emerald-green waters.
Interesting fact: Nearby, visitors can explore the Tempietto del Clitunno, a small Roman temple included on the UNESCO World Heritage list.
DistancefromAntognolla:50minutesbycar.
Photos:providedbyumbriatourism.it
The Fonti del Clitunno
FACES OF ANTOGNOLLA
Design Sustainable Healthy Lifestyle for a Basak Pekdiker
Thousands of years ago, our ancestors began creating shelters to shield themselves from the dangers of the outside world. Today, the threat of lurking predators has diminished, and we find ourselves protected by four walls and modern amenities. But what if the structures meant to protect us are no longer sustainable and can actually harm our health and the planet? And what can we do to once again turn our shelter into shields to not only protect but also enhance the environment, our bodies, and our minds?
We turned to Basak Pekdiker to find an answer. With university degrees in Sustainable Architecture and Building Environmental Analysis and Modelling, Basak is a LEED (Leadership in Energy and Environmental Design) accredited professional and expert in designing buildings that offer much more than just roofs over our heads.
At Antognolla, Basak leads the design teams and consultants working on the project with a focus on sustainability and well-being. She is responsible for making sure that the Antognolla project meets LEED standards and is in perfect alignment with the sustainability values of Six Senses, the future operator of the resort.
What are sustainable architecture and design for well-being?
Sustainable architecture refers to architecture that minimises the use of energy and resources during the entire lifespan of buildings, while it simultaneously contributes to the well-being of people and the environment on both a local and global scale. Achieving this is no easy task and requires an extensive number of disciplines to be involved in a project right from the beginning in an integrative design process.
A separate concept, design for well-being, primarily means supporting the health and well-being of a building’s occupants and the surrounding community in terms of physical, mental, and emotional dimensions. We can describe it as an architecture that provides healthy spaces while promoting healthy habits.
What do these concepts look like in practice at Antognolla?
Everything we aim for in terms of sustainability and well-being is already here and has been deeply rooted in the DNA of Antognolla for centuries. We are implementing this tradition in the project in many ways, by combining it with innovation and 21st-century technology. An example concerns designing and operating the building in a way that promotes healthy habits. This includes anything between growing organic food on the property and providing healthy menus, to promoting movement and physical activity. Finally, assuring high
indoor quality by choosing materials without chemical contaminants such as VOCs (volatile organic compounds) and providing proper air filters and ventilation rates.
Another key feature of the project is its high performance in rainwater management. Water is often referred to as ‘blue gold’ in Italy, and we are well aware of its value. We will be collecting rainwater from the roofs and external areas to store it in our already-existing network of artificial lakes. Only collected rainwater will be used in irrigation, as Antognolla Golf has already been doing for years. Additionally, we are using native vegetation that requires far less water and promotes the health and stability of the local ecosystem. Other features include but are not limited to energy efficiency and the selection of natural, toxic-free, and low-carbon materials, activities which are all aligned with Six Senses’ values.
What are some of the key wellness activities at Antognolla that guests can look forward to?
The project will have an inviting and relaxing Spa with a wide range of amenities and treatments – all accompanied by spectacular views of the surrounding nature and the Castle. Additionally, and among other features, there will be the herb and spice garden and many trails on the property for various activities, from mountain biking and walking to outdoor yoga, foraging, and picnics as part of the Six Senses offering. The 600-hectare estate already has forests, olive trees, and vineyards, and is connected to a network of natural parks. If someone wants to escape from the chaotic world of the city, Antognolla is the best place to relax and reconnect with nature.
Have you noticed significant changes in people’s perceptions of sustainability and well-being over the past decade?
There is an important increase in people’s awareness of the negative impacts of our conventional lifestyles on the planet and on our own lives. This is likely due to our direct experiences with the changes in the local climate and environmental pollution, as well as increased global awareness thanks to access to information. For instance, once we read that the amount of microplastics entering our bodies each week is equal to the size of a credit card, we’ll want to avoid plastics. Likewise, once we learn about the toxic chemicals in agriculture, we’ll want to consume more organic food.
I think we are witnessing an environmental renaissance where we are trying to find a harmonious way of existing on Earth. We now know that we cannot be healthy on an unhealthy planet, and that its health depends on us. The road is long, but we are making progress.
What is your understanding of the term la dolce vita in the context of sustainability?
La dolce vita is a life lived well. Even if we are in the most beautiful places and doing the most pleasurable things, we cannot live well unless we are in a state of physical, emotional, mental, and spiritual well-being. For me, the state of this holistic well-being is what makes life ‘sweet’. So, I can say that well-being is a precondition for la dolce vita.
Six Senses Courchevel: Discovering Art de Vivre with Itziar Bilbao
If the Italians have perfected la dolce vita, their European neighbours in France have certainly mastered the art de vivre, French for the art of living. There is no better place to experience this quintessentially French philosophy of life than Six Senses Residences & Spa Courchevel in the French Alps.
Courchevel is part of Les Trois Vallées, the world’s largest linked ski area, attracting a high-end clientele in search of adventure and unforgettable memories with friends, family, and premium hot chocolate between ski breaks. It’s no wonder that Six Senses chose Courchevel to establish its first residential complex in Europe.
‘The area’s international recognition for its extensive ski terrain, upscale amenities, and vibrant après-ski scene aligns perfectly with the Six Senses brand, which caters to discerning guests seeking exceptional and luxurious experiences’, explains Itziar Bilbao, General Manager of Six Senses Residences Courchevel.
Itziar’s experience in the hospitality industry has been fascinating and diverse, encompassing multiple geographies. Her journey to becoming the General Manager of Six Senses Courchevel began when she moved from Spain to London at the age of 24 and discovered her passion for the hospitality industry. Having worked at prestigious properties in the UK, Mexico, Singapore, the Spanish islands of Ibiza and Mallorca, and with world-renowned companies such as Jumeirah, The Ritz-Carlton, and Capella, she has developed a strong foundation in operations and guest services. Her rich experience, commitment to sustainability, and proven ability to create a welcoming and respectful environment for guests and colleagues alike have brought her to her current leadership role.
In a conversation with Antognolla Magazine, Ms Bilbao shared what makes Six Senses Courchevel stand out and the experience it offers to satisfy the most demanding clientele.
‘Six Senses Residences Courchevel provides a selection of spacious and elegantly designed apartments, combining alpine charm with modern luxury. The residences provide a home-away-from-home experience with all the services of a five-star hotel’, says Ms Bilbao.
She emphasises that the design and ambience of the residences are intended to blend harmoniously with the natural beauty of the Alps, ‘creating a serene and tranquil environment that promotes relaxation and reconnection with nature’, in line with Six Senses’ values. This reflects the original design concept of the resort: to be ‘as close to nature as possible’. Indeed, the natural beauty of Courchevel has long attracted many outdoor enthusiasts.
The idea to make Courchevel a dedicated ski destination emerged during the mid-20th century at the initiative of the French government. In 1942, the French Commission for Tourism expressed interest in making Courchevel France’s first purpose-built ski area. Laurent Chappis, a passionate skier, surveyed the Trois Vallées area alone on skis to identify the best routes and come up with ideas for planning. It was important for Chappis to complement the natural landscape, avoiding concrete and overly tall buildings, and preserving forests. This harmony with nature is just one element of the French art de vivre
Like the Italian la dolce vita , the art de vivre is the French art of living. The term implies elegance in taste, aesthetics, the importance of detail, and a lifestyle characterised by sophistication and balance. Whereas the Italian sweet life might be about savouring that second glass of wine, the French art of living is about finding the utmost pleasure in the first.
French society values a healthy and balanced lifestyle where pleasure is to be found in the details and in the simple experiences of everyday life. Natural and refined, Six Senses Courchevel stands out for its embrace of the art de vivre
Designed by the French designer Alain Foeillet and Morpheus London, the residences at Courchevel are characterised by light tones and striking accents of fine porcelain tiles and flamed grey and beige stone. Dramatic feature walls are made from sustainably sourced spruce timber, while heavy woven natural fabrics enhance soft furnishings, accented by custom-made furniture and alpine artwork.
‘Six Senses Residences Courchevel really elevates mountain living to new heights with an interior design that combines contemporary accents with traditional Savoyard sensibility’, says Ms Bilbao. ‘We offer a selection of spacious and elegantly designed apartments combining alpine charm with modern luxury.’
For a healthy and well-balanced lifestyle, ‘Six Senses Courchevel offers a range of wellness programmes that encourage guests to reconnect with themselves through yoga, meditation, and holistic treatments. This is a normal practice that we, the team, can also enjoy during our weekly internal activities’, she adds.
If wellness is at the core of Six Senses’ mission in Courchevel, sustainability is undoubtedly at the forefront of its priorities, incorporating energy-efficient systems, sustainable building materials, and waste reduction practices. The dining experiences at Six Senses Courchevel emphasise fresh, locally sourced ingredients and reducing the resort’s carbon footprint.
‘By focusing on luxury, wellness, sustainability, and personalised experiences, Six Senses Residences Courchevel offers a distinctive and memorable stay that stands out in the competitive landscape of alpine resorts.’
Six Senses Courchevel is open during the winter when fresh snow and a refreshing breeze await all residents. After an active winter season, guests can spend their summer living la dolce vita in Italy, bringing a little bit of fine French balance when life gets too sweet.
ENQUIRIES
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