Da Fabiana Farm Dairy

For those who truly want to disconnect from routine, the facility offers adults-only accommodation: check-in is allowed only for guests over 18 years old, to ensure an atmosphere of total tranquility and relaxation.

The rooms, spread over three floors, welcome guests in an intimate setting, where the warmth of wood, the exposed stone, and the ancient bricks tell the authentic character of Alta Langa.

Five rooms of 25 m² and a suite of 45 m² offer simple but well-maintained spaces, equipped with every comfort: independent heating, flat-screen TV with national and international channels, desk, minibar, selection of teas and herbal teas, free Wi-Fi, memory foam toppers and pillows for impeccable rest.

Each room has a private bathroom with shower, bidet, hairdryer, courtesy set, towels, bathrobe, slippers, and pool towel.

The cool climate of Alta Langa, thanks to the altitude of the hills, makes air conditioning unnecessary: even in the hottest months, the days remain mild and pleasant.

The panoramic terraces complete the experience: from here, the view opens onto the hills that change with the seasons, offering new shades to observe in silence every day.

The pool is open from May to September

Outside, the heated pool accommodates up to 16 people. It is a small oasis of peace surrounded by greenery with a sunbathing area of 200 m².

For those not staying at the facility, the day-use formula is available, which includes the use of the pool and room from 9:00 AM to 8:00 PM at the price of 25.00 € per person.

Breakfasts

For breakfast, always genuine, fresh, and quality ingredients are chosen, favoring artisan productions, so that guests can enjoy a unique taste experience from the first morning and start the day with energy and good humor.

The rich buffet offers a selection of sweet and savory delights, hot and cold: freshly baked croissants, jams and hazelnut creams, fresh and dried fruit, cold cuts, eggs, fruit juices, yogurt, cereals, and the indispensable cheeses from the dairy.

The goats and Sardinian sheep, fed with hay from the surrounding meadows, produce milk of excellent quality, processed immediately according to the ancient raw milk technique.

During lactation, they receive a supplement of cereals to support the growth of the lambs. Thus, nutrients naturally pass from grass to milk, ensuring a rich and genuine raw material.

This is how fresh and aged cheeses are born, carefully aged in natural stone caves.

Castelsardo sheep cheese

Thin yellow-brown crust and crumbly paste that turns from white to golden yellow with green veins. The taste, sweet and delicate at first, becomes increasingly intense, with slight bitter and spicy notes.

Cardolino goat cheese

Straw-colored crust, compact paste, and buttery texture. Floral and vegetal notes blend into an enveloping flavor that is slightly savory and evolves with aging.

Pecorino

Thick and irregular crust, crumbly paste, and aromas of herbs, hay, and hazelnut. The taste is intense and persistent, with a balance between sweet, salty, and a slight spiciness.

Bossoleggio goat cheese

Ivory-colored semi-hard paste and straw-yellow crust. Aromatic herb and pasture scents combine with a balanced taste. With aging (2–6 months), notes of butter and a hint of spiciness emerge.

Tomino goat cheese

Soft and compact paste, white and fragrant with goat milk. The taste is fresh and slightly tangy, with a clean and refreshing finish.

Strabun sheep cheese

With yogurt inoculation, it has a sweet and harmonious flavor. Creamy paste and melting, ivory white in color.

Robiola goat cheese

Soft crust and white paste, slightly moist. On the palate, it is delicate and floral, with a pleasant creaminess and a touch of tanginess.

Robiola sheep cheese

Spreadable paste, thin crust, and fresh aroma with notes of milk and flowers. The taste is sweet, fresh, and light, perfect for those who love delicate flavors.