La Badia Hotel

Hotel Overview

Far from the crowd, in the center of history...

The guests of La Badia can live unforgettable moments, surrounded by the green hills, amidst olive trees and vineyards.

They can repeat the steps of men who left lasting marks in the history, wandering through these imposing structure now made so perfectly welcoming.

Particularly in the summer nights it is wonderful to walk amidst the porticoes and the cloister lit by flickering torches.

Personalities of the world of culture and politics as well as lovers of art come to stay at La Badia within its fortified tufa walls and the surrounding park.

Fifteen centuries

La Badia has always been having a vocation for hospitality: the roots of its new life go deeply to the past, when La Badia, once a place of worship and work, became a residence for cardinals and popes.

The recovery of the historical past of La Badia was not limited to the restoration of the architectural structure, but included the rediscovery of local traditions such as the gastronomic ones and the hotel hospitality.



History

... the origins ...

The origin of the abbey as to the legend

The Abbey was built at the end of the VIth century around the primitive church of San Silvestro by the noble Lombard Lady Rotruda.

An old legend says that Saint Severo died and his remains were brought to Orvieto. Lady Rotruda, wanting to seize them, touched the coffin, however her hand was entrapped.

To have it realeased she was compelled to promise the foundation of this abbey and a deserving burial to Saint Severo Monk.

This is the legendary origin of the Abbey of Saints Severo and its disciple Martyrio.

The popes' footsteps echo through the walls

After the long period of administration by the Premonstratensian Canons, a number of commendatory abbots succeeded each other at the abbey, first among them Cardinal Pietro Barbo.

Other notable men also wandered along these abbey corridors, men like Cardinal Nicolaus von Kues, known as Cusano, Simoncelli, Scipio Borghese, Aldobrandini, Barberini, Altieri.

... the restoration ...

Since more than one century the Badia is belonging to an Umbrian family descending from Saint Claire of Assisi, the Counts Fiumi di Sterpeto.

Soon in the first years of the new management, the Abbey came to a new life through challenging restoration works that were essential for the preservation of this structure.

Together with the maintainance works, several areas were modified in order to create a residential hotel and a restaurant of exceptional quality.

Location

La Badia is in the country of Orvieto, Umbria, only 100 km north of Rome and 160 km south of Florence.

  • By car from Florence or from Rome: A1 Highway (Autostrada del Sole), exit Orvieto.
    • Follow the directions for the town of Orvieto.
    • Reach a rotary crossing and follow the directions for Viterbo.
    • Go on for approximately 1 km and turn to the left at the first cross-roads.
    • After few meters you will find the directions to reach the Hotel.
    • Total distance from the exit of the highway: 3 km
  • By train
    • Railway station of Orvieto
  • By flights
    • Rome-Fiumicino airport: 2 hours
    • Florence-Peretola airport: 2 hours
    • Perugia-S.Egidio airport: 1 hour

Food & Beverages

The Restaurant La Badia represents the blending between its historical landscape and an incomparable culinary experience, such as the taste of salami made with game, spicy local cheeses, all the traditional Umbrian dishes.

  • The emerald green extravergin olive oil is produced by means of cold-pressed olives.
  • The aromatic and strong vinegar comes from the full-bodied wines of the area.
  • The deep-red wine is extremely full-bodied.
  • The white wine is the Orvieto Classico, with procanico, verdello, grechetto, drupeggio and malvasia grapes.
  • Bread, seasoned with a touch of rosemary, olives, walnuts, with fresh raw greens, a drizzle of oil.
  • A selection of Umbrian cold cuts with cheeses and acacia honey.
  • Hand-made fettuccine, tagliolini with black truffles, pea or vetch soups, spelt and legumes served with toasted bread.
  • Juniper-grilled meats, “coccinillo” or baby pig over a wood fire, fresh salads served with wild herbs, seasoned with abundant olive oil and white red-wine vinegar of cleared red wine.

... tastes that will capture your heart ...