Villa Treville: architecture, materials and memory on the cliffs of Positano

Villa Treville, once Franco Zeffirelli’s home, preserves its spatial identity through local materials, craft manufacturing techniques, and a structure adapted to the Amalfi cliffside

Villa Treville: identity, history, and hospitality on the Amalfi Coast

Located along a steep cliff that drops into the Tyrrhenian Sea, Villa Treville is situated in Positano on the Amalfi Coast. The estate has a documented history as a private residence that was later acquired by director Franco Zeffirelli in the Seventies. Originally composed of separate villas, the property was gradually adapted over time, with architectural additions reflecting the Mediterranean landscape and traditional building practices.

Today, Villa Treville consists of multiple buildings constructed on terraces. These terraces follow the natural topography of the cliff, a condition common in local construction due to the steep terrain. The buildings are surrounded by gardens and paths that maintain the estate’s relationship to the land and coastline. The layout prioritizes pedestrian access and small-scale spatial connections between rooms, terraces, and green spaces.

Franco Zeffirelli and the architectural transformations

Franco Zeffirelli’s acquisition of Villa Treville marked a period of consolidation and renovation. Archival photographs and building records indicate a series of architectural interventions, including the addition of vaulted ceilings, the incorporation of traditional Amalfitan tiles, and modifications to internal circulation. The property functioned as his private residence, and there is evidence of custom furnishings, antique elements, and the reuse of set design components from his film and opera work.

Some structural features date to earlier periods, but Zeffirelli’s work reinterpreted them with references to North African and Middle Eastern architectural motifs. Use of ceramic inlays, wrought iron details, and stone flooring were expanded during his tenure. Labor was sourced from local craftspeople, according to interviews published in regional Italian media at the time. The renovations retained much of the vernacular aesthetic while adding eclectic touches consistent with Zeffirelli’s visual language.

Craft manufacturing and regional economies

Villa Treville uses materials and construction methods typical of Campania. These include hand-formed bricks, volcanic stone, lime plaster, and ceramic tiles produced in Vietri sul Mare. The production of these materials remains active in the region and follows methods documented in craft histories and trade archives.

Ironwork for the estate—such as railings and decorative grilles—is locally fabricated. Ceramic surfaces, often glazed with natural oxides, appear throughout the interiors and exteriors. Maintenance and restoration work is done in collaboration with local workshops. These relationships form part of an informal network supporting craft manufacturing in the region.

In addition to building materials, Villa Treville also sources textiles from nearby workshops. Linen and cotton are the primary fabrics used for furnishings. These materials are selected for their compatibility with the humid coastal climate and are frequently handmade or woven using traditional looms.

Organic architecture on the edge of the cliff

The positioning of buildings at Villa Treville follows the natural contours of the cliffside. This method of construction is documented in regional planning records and is typical of Positano, where space is limited and the slope dictates design. Retaining walls are constructed from dry-laid stone, a technique that allows for water drainage and reduces soil erosion.

Gardens at Villa Treville use indigenous plantings that are consistent with the region’s flora. Lemon trees, rosemary, lavender, and olive trees are cultivated using manual methods. Historical aerial photography of the estate confirms that many of the current terraces were used for agriculture before the site’s development.

The approach reflects principles aligned with organic architecture, where buildings are embedded in their natural environment. At Villa Treville, this is expressed through the absence of rigid geometries and the use of regional materials that weather over time. 

Practices of sustainable hotellerie at Villa Treville

Villa Treville’s follows a model of sustainable hotellerie. Solar panels are installed on non-visible roof sections, and the estate uses energy-efficient lighting systems. Greywater is filtered and reused for irrigation purposes. 

The number of rooms is intentionally limited to reduce resource strain. There is no mass tourism presence, and the estate does not host large events. Food waste is composted and repurposed in garden areas. Villa Treville has established purchasing agreements with local suppliers that reduce packaging and transportation.

Construction and renovation practices prioritize the reuse of original materials. Existing tiles and wooden beams are refurbished rather than replaced. In-house staff manage upkeep to reduce the environmental impact of frequent third-party interventions.

Maestro’s: culinary infrastructure and human commitment

Maestro’s is the restaurant located within the grounds of Villa Treville, accessible both to hotel guests and to external visitors. Positioned on a cliffside terrace overlooking the Tyrrhenian Sea, the restaurant integrates with the estate’s architecture through pergolas, stone pathways, and Mediterranean vegetation. The open-air layout follows the same principles applied throughout the estate: spatial continuity with the surrounding environment and minimal artificial intervention.

The menu is structured around seasonal availability, with ingredients sourced from Villa Treville’s own garden and from farms and fisheries located in the Campania region. Citrus, herbs, and vegetables are cultivated on-site without synthetic treatments. Proteins such as fish, meat, and dairy products are obtained from regional suppliers operating within short distribution chains.

Pasta is produced daily in-house. Bread is fermented using natural yeasts and baked in limited quantities. Olive oil and vinegar used in the kitchen are also regionally sourced, with a preference for small-scale producers.

The culinary direction at Maestro’s does not follow a fixed repertoire. Dishes are adapted according to the availability of fresh ingredients, and the offer changes regularly. The kitchen avoids industrially pre-processed components, and portions are designed to limit food waste. Organic leftovers are composted and repurposed within the estate’s landscape maintenance system.

Reservations are required, and seating is limited. The restaurant does not accommodate large groups or events. The service structure allows for controlled resource use and a reduced environmental footprint. Staff include chefs and assistants trained in Mediterranean cuisine, with hiring focused on local professionals.

These operational practices align with the estate’s broader model of human commitment, based on continuity of labor, regional procurement, and environmentally responsive hospitality.

Embedded in the territory: design and the local community

Most of Villa Treville’s staff are residents of Positano or neighboring towns. The estate provides year-round employment in housekeeping, gardening, culinary work, and maintenance. Collaboration with local artisans is ongoing. Tilemakers, carpenters, and upholsterers regularly contribute to restoration and furnishing work. 

The estate is also involved in education programs. These include partnerships with artisanal training centers and regional schools. Purchasing policies favor regional businesses, and services such as laundry, repairs, and logistics are managed internally or through long-standing suppliers.

Continuity and spatial infrastructure

Villa Treville maintains original spatial configurations, including salons, terraces, and reading rooms. These are preserved not as exhibition spaces but as part of the estate’s hospitality use. Design elements vary from room to room, incorporating ceramic lighting fixtures, hand-woven rugs, and custom joinery.

Furniture and décor are restored rather than replaced. This applies to wardrobes, doors, seating, and textiles. The aesthetic is not themed but consistent with regional traditions.

The estate maintains a library of books and visual materials, some of which date to Zeffirelli’s ownership. This collection is accessible to staff and guests. The spaces are not used for public performances or exhibitions but retain a domestic layout adapted to private stays.

This emphasis on maintaining functional spatial infrastructure reflects a model of continuity rather than transformation. The estate’s development over time is characterized by integration with its terrain, reuse of existing materials, and reliance on regional systems of production and labor.

Villa Treville

Villa Treville is a coastal estate in Positano comprising a cluster of villas and terraced gardens built along a cliffside. Originally a private residence, it became known as the home of director Franco Zeffirelli before its conversion into a hotel. The property includes guest rooms, a restaurant, and landscaped outdoor spaces. Architecture and interiors reflect local building traditions and regional materials. The hotel operates year-round with a focus on low-density hospitality.

text: Debora Vitulano