Castel San Pietro

Castel San Pietro Terme, on the border between Emilia and Romagna, is a resort renowned for its spa, brand new 18-hole, par 72 golf course.
The origin of spa treatment in Castel San Pietro dates back to 1337, although the first proper spa was established in 1870.

It is a town with a strong vocation for tourism. Strolling through the streets and alleys of the historic center, you can breathe in the tranquility and well-being that only a “Cittàslow” can provide.

It is also home to the National Honey Observatory to protect bees, sentinels of biodiversity, and home to the Institute for Tourism, Food and Wine and Hospitality “I.I.S. Bartolomeo Scappi.”

Discover the Events of Castel San Pietro Terme

The excellence of Castel San Pietro

Oil City

Perhaps not everyone knows that Castel San Pietro Terme is traditionally a land of olive groves and that, in recent years, thanks in part to rising temperatures, the extent of Castellian farmland devoted to the cultivation of olive trees is becoming increasingly large, with many large and small olive growers also producing fine oils. That is why, at the suggestion of the Council, the City Council chose to join the City of Oil Association.

Savoiardo Castellano

Research by students at the Bartolomeo Scappi Institute reveals that “Savoy cookies appeared as early as the great banquets of the 1600s and 1700s and, as some advertisements in Bolognese newspapers attest, were exported to every part of Italy between 1800 and 1900. The Gardini family began the biscuit-making business in 1860 on the premises of Via Matteotti 16 in Castel San Pietro … A letter of thanks for a box of Savoy cookies received as a gift from Her Majesty the Queen Mother, dated May 11, 1903 and signed by the lady of honor testifies to “the benevolence” and “complacency” with which the sovereigns felicitated “the goodness of the products of this firm” with the Preg. Mr. Lodovico Gardini of Castel S. Pietro.

Castellano cheese

Cheese culture in the Castel San Pietro Terme area has always been present, with cheeses made from both sheep’s and cow’s milk. Castel San Pietro is a mild-tasting, soft cheese that over the years has established itself as a gastronomic symbol of the town, enriched by the area’s crops, particularly waxy barley and alfalfa, which are ideal for grazing cows producing the milk to be used in the production of caciotta. It is a great cheese to enjoy with a slice of mountain bread, paired with vegetables or even better when accompanied by jams, honey or seasonal fruits. It turns out excellent when used as a stuffing.