Agriturismo Scala

Nestled among olive groves in the hills near Potenza Picena, with the Adriatic Sea almost within sight, stands a farmhouse. When hosts Tom and Annemarie discovered it, they traded their office jobs in the Netherlands for a life in the countryside. They gradually transformed the farmstead into their home and now run it as an organic farm with four guest rooms. Annemarie grows cut flowers, herbs, fruit and vegetables, while Tom handles the kitchen—he bakes his own bread, cures meats, and ferments foods. Their two sons are growing up among chickens and olive trees. There are plenty of them: 1.5 hectares stretch down the hillside, interspersed with wildflowers where bees gather nectar for the farm’s hives. An old stone staircase—la scala—leads from the courtyard up to the four guest rooms. The rooms are named after local olive varieties, as one might expect: Mignola, Leccino, Raggia, Ascolana. Tom and Annemarie decorated them in earthy tones, with eco-resin floors and handmade wooden furniture – some of which was built by neighbor Maurizio. There are vintage pieces here and there, plants, and a few hand-picked works of art, and the high wooden beam ceilings have been preserved. Mignola and Leccino are the largest rooms and face east, with a view of Potenza Picena. Raggia and Ascolana are slightly smaller, but from here you can watch the sun set behind the hills of Recanati. Breakfast is served on the terrace in the morning sun: bread from Tom’s oven, honey from the beehives, fruit from the farm, and eggs from their own chickens. Sure – American English uses em-dashes (—) without spaces, rather than the en-dashes with spaces ( – ) common in British English and German. Here's the dinner passage with American-style punctuation:On request, Tom and Annemarie cook for guests who'd rather stay in: a light aperitivo dinner—homemade bread, local cheese, perhaps something from the garden—a glass of Marche wine, and to finish, homemade vanilla ice cream with a thread of their own olive oil. Now and then, the guests come together at one long table, out on the hillside at sunset. The Adriatic Sea is just ten minutes away, Loreto and Recanati a few bends down the road. But you don’t really need to go anywhere – the hammock is hard to leave.

WHAT WE LIKE MOST:

• Tom and Annemarie do a lot themselves and put their heart into everything—from the morning bread and olive oil to welcoming guests
• The peaceful atmosphere of the rooms: natural materials, handcrafted details, and that Mediterranean light streaming through the windows
• From the terrace, the pergola, or your own room—everywhere you look, you have a view of the rolling countryside
• The breakfast, which is different every morning, always delicious with homemade or local ingredients, many of which are organic
• Annemarie's gardens, tended along permaculture principles—herbs and vegetables for the kitchen, cut flowers for the table
• That Tom puts together antipasti, or a full dinner, on request—paired with regional wine or craft beer, and with a bit of luck, something from his fermentation cabinet
• The personal welcome: a welcome drink upon arrival, a digital guide featuring the hosts’ favorite spots, a lip balm from their own natural skincare line, and always an open ear for guests
• How sustainability is practiced here: solar power with battery storage, a heat pump for heating and cooling, a charging station for electric cars, compost, over 30 planted trees and 200 shrubs for pollinators; the olives are harvested by hand in October and cold-pressed the very same evening in the neighboring village.
• The location between hills and the sea—quiet, yet not isolated. Nearby Potenza Picena, just about two kilometers away, is a medieval town with narrow streets and the Pincio outlook, from which the view stretches far across the countryside to the mountains.
• Plenty of spots for relaxing: terrace, pergola, sun loungers, hammock, and an indoor lounge for gloomier days

GOOD TO KNOW:

• There are four double rooms, each accommodating two people, all with private bathrooms. Raggia and Ascolana can be furnished with twin beds. Breakfast is included.
• The property spans around 4 hectares, of which 1.5 are olive groves.
• Families with children aged 10 and older are welcome.
• There is intentionally no pool. Instead, the sea is just a ten-minute drive away, and there are plenty of shaded spots in the garden.
• In the summer, small pasta workshops are sometimes held; flour on the table, wine in the glass, music playing somewhere in the background.
• Tom and Annemarie are happy to accommodate dietary requests and allergies—it’s best to let them know in advance.
• Homemade olive oil, honey, and natural skincare are part of everyday life here—and available in the farm shop on site, perfect to take home at the end of your stay. The olives are harvested by hand in October and cold-pressed the very same evening in the neighboring village.
• In the shared guest area, you’ll find water, tea, coffee, and a self-service fridge with drinks, as well as a second fridge for your own supplies. There are no cooking facilities.
• On the side, the hosts sell vintage finds in their shop for you to take home: vases, glasses, tableware, pots.
• The Adriatic coast is 10 minutes away (Porto Potenza Picena, Porto Recanati), and the beaches of the Conero Riviera (Numana, Sirolo) are 20 minutes away.
• Loreto, with its pilgrimage church, and Recanati, the town of the poet Leopardi, are nearby. In the summer, the Macerata Opera Festival is well worth a visit.
• For hikers, the Sibillini Mountains, with trails and sweeping views all the way to the sea, are just under an hour away.
• A car is recommended—public transportation is limited. Two e-bikes are available to borrow for exploring the Marche 
• Nearest airports: Ancona, Perugia, Bologna, Pescara