History of the  Bed & Breakfast

In veneto, built a mill seat very popular at the time, which still is a prestigious hotel and stayed in Treviso, bringing there home, using warehouses that stored grains, clay, brick and each any goods to serve the different realities of the territory, but most importantly, thanks to localization in the harbor of Saint Antoninus to carry away water in Venice.

The model employed to full capacity at 1500 workers engaged in shifts covering the whole day and was able to grind in period of increased functionality, 2,500 tons of flour for a day.

Water from the River had a preponderant role for the development of trade and for cultivation. Even now you can see on the right side of the waterway of Sil Died the quay of the port of Saint Antonino.

You should also consider the important role played by family Stucky not only business but also cultural level. Giovanni Stucky was a promoter of the Venice Biennale and a representative of all the high society of the time.

After his death his son continued his father's successful activities, but due to the crisis of ' 29 and war-related family companies Stucky failed resulting in the sale of all properties from the trustee in bankruptcy, hence there was the purchase at auction of the Tribunal in the antica dimora Stucky in Treviso by the grandfather of the current owner.

Hence the idea to return the building to the original project following the model of Albergo Diffuso, which aims to recover tourist homes and villages no longer used to give hospitality, turning them into small structures (in this case extralberghiera ) of quality and value avoiding new construction and consequently an unnecessary consumption of the soil.

The characteristics of albergo diffuso are:

-Localisation in a small place, but with all the basic services functioning and presence of the host with the spirit and culture of the place

-the availability of some buildings not inhabited, in particular places related to historical memory, suitable for a renovation for tourism

-The Presence of a single management which belongs to a single entity for the provision of key services, in relation to accommodation, both of the additional services (breakfast, snacks, meals Lunches, transfer service, bicycles, canoes, kayaks, electric boats) agreements with local restaurants for lunch and dinner, agreements with farmers for purchases food products of the territory (radicchio, asparagus, prosecco, cheeses); in support of hiking and / or packages tours, nature guide environmental.

-the need of professional management is not standard, but flexible and dynamic able to customize services and times depending on the various needs.

-the possibility to locate the central structure for the reception in a central position to the rooms and still nearby and easily accessible, while also providing other rooms in stable neighbors who do not fall more than 200 meters from the main.

-the need for a recognizable style, which is based on the traditions, culture and identity of the area.

Revive a place, according to the canons of ecology and sustainability, restore him the 'soul who lost to then make it live again.