Tenuta Carminello is a country estate nestled in the hills of Valverde, owned by the same family for over a century.
Today, Marco Celeschi — an architect by profession and host by vocation — is transforming the estate into a destination devoted to events, cuisine, and hospitality.
Far from the idea of a traditional restaurant, Carminello was conceived as a place to be experienced: a shared table, a celebration, a long Sunday lunch, a banquet built around people — an intimate setting where guests can rediscover the pleasure of slowing down, away from the rhythm of the city.

Every meaningful place — much like every work of architecture — should be deeply rooted in the land where it belongs: telling its story, interpreting its identity, and ultimately turning it into something to be tasted.
Tenuta Carminello is no exception.

Our story begins in the ancient Vallis Viridis — the “green valley” — a name that sounds almost mythical, yet already contains the essence of this land: the gateway to the woods of Aci, a landscape of cool shade, ancient trees, natural springs, and timeless silence.
It is among these hills and clearings that the roots of our cuisine were born.