
Classic Double (Doppia Classic)
A classic double room set within the garden surrounding the farmhouse estate.
Sicily, Italy
A five-generation Sicilian farmstead in the Madonie mountains, where the Saeli-Rizzuto family shares its oldest rural traditions through zero-kilometre cooking, stone-walled granary dining, and working agricultural land.










Masseria Susafa sits on working farmland in the Madonie mountains, near the hilltop town of Polizzi Generosa. Cherry trees line the gardens. Olive groves stretch toward the ridgeline. Rooms open directly onto the estate grounds, surrounded by the plants and crops that end up on the table. The granaio, an austere stone-walled granary with a fireplace, serves as the restaurant.
The Saeli-Rizzuto family has farmed this land for five generations. In 2008, Manfredi opened the estate to guests to share his family's oldest traditions. Susafa still mills its own flour, bakes bread on-site, and presses organic olive oil from its own trees. Zero-kilometre sourcing and reforestation are not policies here. They are how the farm has always worked.
Guided garden tours reveal the medicinal plants and aromatic herbs growing across the Susafa estate. Walk with the cook to pick vegetables and chat about the evening menu. Cooking classes teach traditional Sicilian recipes using produce from the garden, tomatoes, zucchini, aubergine, and wild fennel. Picnics beneath the cherry trees feature dishes prepared by the chef. Digital detox is part of the stay. No screens, just birdsong and the Madonie skyline.
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Melissa Sciavolino leads the kitchen inside the ancient granaio, a room of stout stone walls and a crackling fireplace. Before dinner, guests walk the garden with the cook. They pick herbs, pull vegetables, and talk through the evening menu. The garden supplies tomatoes, zucchini, cucumbers, aubergine, peppers, onions, and potatoes. Wild fennel, spinach, and chard arrive with the season.
Susafa presses its own organic olive oil and mills flour for bread baked fresh each day. Every dish is a reinterpretation of traditional Sicilian cuisine, built entirely from zero-kilometre or short supply-chain ingredients. The cooking is rooted, unhurried, and shaped by what the estate produces that morning.
For the Saeli-Rizzuto family, sustainability is not a modern initiative. It is five generations of land stewardship. Susafa's constant commitment to protecting the environment and the local community grows from agricultural rhythms, not corporate targets. The farm feeds its guests from its own soil and returns what it can to the landscape.
Susafa produces energy from renewable sources. All raw materials come from zero-kilometre or short supply-chain sourcing. The estate operates plastic-free and runs separate waste collection and recycling. Reforestation efforts extend the treeline across the Madonie hillside. Bread is baked from Susafa's own flour. Olive oil is pressed on-site. Nothing travels far.
Masseria Susafa (reference-style pick in Basilicata-adjacent interior) offers 6 accommodation types.

Classic Double (Doppia Classic)
A classic double room set within the garden surrounding the farmhouse estate.

Superior Double (Doppia Superior)
A superior-category double room set within the garden surrounding the farmhouse estate.

Junior Suite
A junior suite set within the garden surrounding the farmhouse estate.

Classic Suite
A classic-category suite set within the garden surrounding the farmhouse estate.

Superior Suite
A superior-category suite set within the garden surrounding the farmhouse estate.

Deluxe Suite
A deluxe-category suite set within the garden surrounding the farmhouse estate.
Stay at Masseria Susafa and live the oldest traditions of a Sicilian farming family in the Madonie mountains.
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