Yeqela kokuqukethwe

Great War Beedroom

Umbungazi oveleleTrichiana, Veneto, i-Italy
Ikamelo e-ipulazi ibungazwe ngu-Michele
Izivakashi ezingu- 2ikamelo lokulala 1imibhede engu-2Igumbi lokugeza elihlanganyelwayo eliyi-1
U-Michele Ungumbungazi ovelele
Ababungazi Abahamba Phambili banesipiliyoni, ababungazi bezinga eliphezulu abazinikele ekuphatheni izivakashi ngendlela ekhethekile.
I-Wifi
Lena enye yezindawo ezimbalwa endaweni enalesi sici.
Inqubomgomo yokukhansela
Faka izinsuku zakho zohambo ukuthola imininingwane yokukhansela kulokhu kuhlala.
The "Great War" Room is located on the second floor of the main building, in the attic.
From the entrance you go up in slippers.
It is called the "Great War" for the history of its furniture that was bought in 1919 by a couple of young married couples, both veterans of the war.
The husband, Nicolò returned from the front and the young wife Maria Profuga di Caporetto and hosted for over a year at Mondovì (CN). On their return they purchased this room to make their wedding bed.

Indawo
it consists of two single beds spaced in cherry wood worked in Liberty style. The bed linen is pure cotton and patiently embroidered by old hands. In winter they are wrapped in warm goose down. The environment is quiet and welcoming, comforted by the ancient wood of the floor and the ceiling that follows the roof beams.
The bathroom, for the exclusive use, is outside the room and is equipped, in addition to the toilet, with a shower. Towels, soap and hairdryer are supplied. The B & B service includes breakfast which is served in the breakfast room on the ground floor from 7 to 9,30 am.

Ukungena kwesivakashi
Breakfast, served in the breakfast room on the ground floor, includes hot drinks, fruit juices, fresh milk, yogurt, bread, homemade cakes, cereals, butter, jam or jam, fresh fruit. On request it is possible to serve eggs, cold cuts and cheeses.
The breakfast offered to guests uses products coming from the vegetable garden facing the structure (where possible), or from carefully selected local producers, elaborating appropriately seasonal, fresh, preserved, dried products.
Breakfast is usually served from 7:30 to 9:30. At the request of the guests, who want to enjoy the sunrise exploring the territory, it is possible to arrange early timetables.
We are able to meet any food tolerances, if you notify us in advance when booking.
Outside there are tables and chairs in the sun or under the trees that are available for guests to have lunch, read or work with the PC. Ortoalpino offers 2 mountain bikes for guests who want to use them to visit the surroundings. We offer them for free.

Ezinye izinto okumele ziqashelwe
The accommodation is part of a farm that lives a more complex existence than tourist hospitality. Here you work all year round with the heat and cold to make the earth produce, maintain the environment and look after the many animals that live with us. Our guests are welcome not only as tourists but also as collaborators and, if they wish, they can join the company team, help in the work of the garden, kitchen, animals and participate in moments of leisure, farm party. You are welcome both as tourists and, even for half a day, as volunteer collaborators.
Any tourist who has the knowledge or skills that derive from their professional life, from their hobbies and who wants to be available for a few hours, can contribute with their work to:
- work of the vegetable garden, for example removing weeds, tilling, transplanting, watering
- take care of the animals, clean the stalls, fix the fences
- help in the kitchen in the transformation of vegetables
- take care of small maintenance
- help us in web marketing, perhaps towards your linguistic or geographical area
All this within the planning of the works and above all the meteorological or seasonal possibilities. We will give you gloves, t-shirt and shoes suitable for work.
If you are interested, ask for more information at the time of booking and tell us what you would like to do or what you would like to help us. We will design and make a unique experience for you.
The "Great War" Room is located on the second floor of the main building, in the attic.
From the entrance you go up in slippers.
It is called the "Great War" for the history of its furniture that was bought in 1919 by a couple of young married couples, both veterans of the war.
The husband, Nicolò returned from the front and the young wife Maria Profuga di Caporetto and hosted for over a year at Mondov…

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Ikamelo lokulala 1
Imibhede elala umuntu oyedwa engu-2

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5.0 out of 5 stars from 3 reviews

Inhlanzeko
Ukunemba
Ezokuxhumana
Indawo
Ngena
Inani

Indawo

Trichiana, Veneto, i-Italy

The B & B is situated in a rural area. Away from traffic, on a side street (although paved and easy to access), isolated from other homes. A space where you can stay if you want to or just enjoy the peace with people who are dear to you. Immersed in silence, is the ideal setting for meditation, contemplation of nature, to listen to the sound of the wind, the rain or light in the moonlight and stars.

The air is pure, clear, clear air. We are far from industrial areas, out of the foggy mists of the valley, surrounded by environmentally-friendly farming that does not use pesticides, far from roads, smog, traffic. And the purity you breathe, eat, touch.

The B & B is surrounded by green pastures and near the forest, the forest still alive, rich in botanical, large and small animals (you can see deer, roe deer, hares, badgers and all kinds of birds) of flowers, wild fruit and fungi. A priceless treasure available to anyone who wants to discover medicinal herbs, ancient fruit, changing colors every season, scents of violets, cyclamen, narcissus.

The B & B is part of a farm that grows all kinds of mountain vegetables, aromatic and medicinal plants, flowers and fruits, and that breeds in well-being and freedom, chickens, geese, turkeys, rabbits, ducks. All this in the most natural way, respecting the cycles of rotation, of the natural fertilization, intercropping, without the use of any artificial chemicals. And its products are available for those who like them, to enrich the breakfasts of the guests or to be enjoyed on the farm or in their return home (eggs, jams, honey, fresh vegetables and preserved herbs).
The B & B is situated in a rural area. Away from traffic, on a side street (although paved and easy to access), isolated from other homes. A space where you can stay if you want to or just enjoy the peace with…

Caves Caglieron
7.6 mi
Lago di Santa Croce
9.5 mi

Ibungazwe ngu-Michele

Ujoyine ngo-Juni 2012
  • Ukubukeza okungu-151
  • Ubuwena buqinisekisiwe
  • Umbungazi ovelele
Ho quasi 50 anni, italiano e veneto almeno dal XVI secolo. Sono nato in un grosso paese di campagna, tradizionale, evocativa, conservatrice ma anche sperimentalista, industrialista e scalpitante, desiderosa, dopo due guerre mondiali in casa, di un travolgente e turbinoso riscatto economico e soprattutto sociale. Se dai vecchi, dai memori e dai mentori occasionali o eletti ho ricevuto il bagaglio di ricordi, dalla mistica risorgimentale (il mio bisnonno Tiziano nacque austriaco nel 1843) a tutta l’epopea del XX secolo, dai più giovani e dai coetanei ho respirato aria di industrialismo lombardo-veneto e di post-industrialismo nordestino, strutturato poi dai successivi studi nell’università Ca’ Foscari di Venezia, emblema del boom economico degli anni novanta e l blasone regionale. E la mia strada sarebbe stata sicuramente più lineare e meno interessante se non si fosse infilato, per incidente di percorso, un servizio civile, inizialmente subìto e poi profondamente vissuto presso una struttura terapeutica. Il regalo che mi fece, oltre a darmi la possibilità di ragionare sul diverso, sull’individuo ed il suo egocentrismo, fu di riuscire a contemperare una visione organica del complesso sistema Io, natura, cosmo con la dimensione dell’altrui e le infinite microstorie in cui quotidianamente ci imbattiamo o inciampiamo. Insomma ad avere vere relazioni umane. Ho scelto, o meglio sono stato scelto da un lavoro in linea con queste due componenti. Nell’ambito delle discipline d’impresa ho scelto le Risorse Umane. A riguardo mi sono trovato ad occuparmi di formazione sia dei giovani che di ci lavora già. Padova, dopo Venezia, divenne all’alba del nuovo millennio, la mia città di residenza, di apprendimento e di relazione. A questa città dovrò sempre oltre al successo professionale ed al respiro culturale, le più profonde relazioni umane della mia vita. In questa città ho completato la mia cultura universitaria sommando alla laurea in Economia anche un secondo percorso in Storia Contemporanea (XIX e soprattutto XX secolo – lo dovevo ai miei avi). A Padova devo le mie più intense esperienze sociali tra cui il volontario-soccorritore presso la Croce Verde . Sarà la città che, probabilmente avrà le mie ultime ore ma non sarà la città della mia maturità e vecchiaia. Ad un certo momento insieme al mio primo ma ancora attuale mestiere, fece capolino il desiderio crescente, quasi istinto, di ritornare ad una ruralità autentica, territoriale, alimentare e culturale. Una crescita sostenibile in cui la portante diviene un recupero relazionale con la natura, con i bioritmi, con una spiritualità panteistica che pur sempre sentita, necessitava di una reale applicazione. Dal 2011 mi sono trasferito presso l’azienda agricola che ho rilevato e riorganizzato dal 2008. Poca terra di montagna via via dissodata e riadattata ad orto e frutteto, un po’ di animali da cortile che di anno in anno crescono per numero e varietà e soprattutto sperimentazione alimentare, trasformazione e conservazione di alimenti, erbe spontanee, composte e conserve. Tutto ciò naturalmente aperto ad un pubblico attento che l’azienda ospita, nutre ed alloggia. Un pubblico che può fermarsi per poche ore, per una degustazione, una lezione, un momento didattico oppure alloggiare per una o più notte o addirittura convivere in fattoria contribuendo alla vita quotidiana ed ai lavori domestici. La discreta conoscenza dell’inglese mi permette di ospitare ed intrattenere ospiti stranieri che oltre ad alloggiare nelle dependances, vogliono entrare in una relazione non formale o turistica. Ogni anno sperimento, anche grazie ad amici, collaboratori e ospiti, cose ed esperienze nuove perché il cosmo agricolo e rurale è infinito. Qui ho imparato molte ricette di cucina, molte tradizioni rurali ed ho avuto la fortuna di ospitare persone stupende che non hanno esitato a condividere i propri saperi. E domani?...non lo so e non mi pongo il problema. L’unica regola che cerco di tenere a mente e di applicare per fare in modo che la mia vita non sia stata inutile è: Lascia ogni cosa migliore rispetto a come l’hai trovata, lascia ogni persona più ricca di come l’hai conosciuta, fai in modo che nessuno ti rimpianga ma che gioisca al tuo ricordo e, di tutto questo, riservatene un briciolo per appagare il tuo sapere, il tuo piacere ed arricchire la tua vita. Cono questo bagaglio e questo spirito sono lieto di accogliervi. Siate i benvenuti nella nostra (anche vostra) fattoria. I am nearly 50 and from the north-east of Italy (Veneto region). I was born in a town in the countryside, which is traditional, evocative, conservative but also keen on experimenting, industrialising and redeeming itself economically and socially after the two World Wars. I have inherited the memories of my elders but I have also absorbed the typical industrial spirit of the north-east of Italy from the youth, from my contemporaries and from the mystics of Risorgimento (my great-grandfather Tiziano was born Austrian in 1843). I then completed my formation at ‘Ca’ Foscari’ University in Venice, one of the symbols of the twentieth century boom. My path would have definitely been less interesting if I hadn’t experienced undertaking my civil service period at a care home for the addicts. Despite initial reluctance, that experience gave me a gift, i.e. it gave me the possibility to reason about diversity, the individual and their egocentrism as well as to get an organic vision of the complex systems formed by man, nature, the cosmos and the others with their daily stories. In other words, I learned how to have genuine human relationships. I chose, or better I was chosen by a job in line with these two features. And from amongst the different business disciplines I chose human resources. In this industry, I have been dealing with both the next generation and those already in work. After Venice, Padua became the city I chose to live, learn and have relationships in. I owe to this city the deepest relationships of my life as well as professional success and a cultural boost. In this city, I completed my university studies taking an additional degree in Contemporary History (with a focus on 19th /20th century as I owed to my ancestors). To this city I am grateful for my most rewarding social experiences, including my voluntary service as an ambulance helper. Padua may be the city where I would like to die but I don’t intend for it to be the city of my maturity and old age. Whilst doing my first (and still current) job, I began to feel instinctively that I needed to go back to an authentic rural lifestyle. I looked forward to a sustainable growth, with the main aim of recovering a relationship with nature, biorhythms and a pantheistic spirituality that I have always felt but never applied. In 2011, I moved into the farm that I bought in 2008 and spent 3 years improving. The farm includes: a little mountain land (which has been ploughed and readapted step by step into a garden and orchard), an increasing number of farm animals and most of all food experiments, processing & preserving wild herbs, jams and chutneys. The farm is open to the public. Guests can stop here for a few hours; for a tasting, a class or for training; overnight, or for several day. They can even settle down helping with daily household chores. My fair knowledge of English allows me to host and entertain guests from overseas who generally want to stay in the farm annexes as well as have an informal / non touristic relationship. Every year, I also get to try out new experiences thanks to friends, colleagues and guests as the farm cosmos is endless! Staying here I have learnt many recipes, many rural traditions and I have been lucky enough to host wonderful people willing to share their knowhow. How about tomorrow? I don’t know and I don’t think about it. The only rule that I try to keep in mind and apply so that my life isn’t wasted is: Leave everything better than you have found it, leave everyone richer than you meet them, make sure that no one will regret you but they will be delighted thinking of you. Take some of all this to fulfil your knowledge, your desire and to enrich your life. With this spirit and store of knowledge, I will be happy to welcome you. You will be welcome in our (and your) farm.
Ho quasi 50 anni, italiano e veneto almeno dal XVI secolo. Sono nato in un grosso paese di campagna, tradizionale, evocativa, conservatrice ma anche sperimentalista, industrialista…
Phakathi nokuhlala kwakho
Michele and his collaborators will welcome you, will accompany you in the knowledge of the spaces and are pleased to satisfy every desire and curiosity you have to make your stay more pleasant. For example: "Dinner at the Farm". If you want to try the experience of dining in the farm with home products and the typical alpine menu you can ask for it, when booking. But be careful that the experience to be true and sincere does not reproduce the menu of a restaurant but an old post or inn: 1 or 2 appetizers, 1 first course, a second course and dessert. The menu will be the same for all guests, will be offered only in the evening and will change from day to day. As if it were a family dinner and as the family dinners there are no variations but at most, for the vegetarians, the meat will be replaced by a slice of cheese or eggs. These restrictions are due both because everything is made fresh and therefore you can not prepare 10 things but also for a re-education to the sincerity that is to share what the table offers, without pretension.
The dinner, including drinks and final coffee costs 25.00 euros per person and will be served in the breakfast room at 8 pm. It is possible that other guests may participate in the same dinner.
If you want to try the experience ask for information or book dinner when booking the room. The Airbnb site in the "experiences" contains our other proposals but those are linked to specific dates. Check if you find something to your liking and ask for information.
Michele and his collaborators will welcome you, will accompany you in the knowledge of the spaces and are pleased to satisfy every desire and curiosity you have to make your stay m…
UMichele Ungumbungazi ovelele
Ababungazi Abahamba Phambili banesipiliyoni, ababungazi bezinga eliphezulu abazinikele ekuphatheni izivakashi ngendlela ekhethekile.
  • Izilimi: English, Italiano
  • Izinga lokuphendula: 100%
  • Isikhathi sokuphendula: kungakapheli ihora
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Ukungena: 18:00 - 23:00
Isikhathi sokuphuma: 11:00
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