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The ancient 17th century
rural complex, with an inner courtyard surrounded by stables
and barns, was the dwelling of the farmer and a number of peasant
families. In 1996, it was carefully restored, respecting its
historical value and original beauty. Whitewashed, the Masseria
stands in the quiet countryside: the old stables have been transformed
into 4 beautiful bedrooms, elegantly albeit simply furnished
(a typical feature is represented by the ribbed vaults, the
chianche flooring, and rustic furniture), to provide a warm
environment along with a friendly and top-level service, whose
provision is directly supervised by the owner.
It is the ideal place for those wishing to take quiet walks
between the sea and the hills, or relax in the garden. However,
also the needs of excursion, trekking, and mountain-bike lovers
will be met (bicycles are at the disposal of guests).
The farm includes olive and fruit orchards, pastures, vegetable
gardens, whose produce is available for sale.
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The restaurant, capable
of catering for one-hundred people inside and outside, offers
excellent local traditional countryside dishes such as home-made
pasta, poultry, dairy products, vegetables and typical home-made
sweets.
Food lovers can follow Apulian cuisine and Apulian wine tasting
courses.
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A meeting room and a lounge were built after the refurbishment
of the old sheep pen and barn was completed. Here meetings
and conferences can be organised in a rustic and warm environment,
with a restaurant service providing all the best in the local
food tradition.
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Gourmets will be spoilt
for choice: typical Apulian cuisine is at its best at the Masseria,
starting with the many entrees, accompanied by Focaccia bread,
and the tasty local dairy products (nodini and ricotta), from
wheat with tomato and cheese, to bell peppers, fava beans and
chicory, zucchini frittata…
First courses include: fresh pasta with meat sauce, cicatielli
with zucchini and tomatoes, rice and aubergines, ricotta tortelli,
orecchiette with chicory and anchovies or with ricotta and rucola,
peasant style cavatelli with tomato, basil and cheese, laganari
Castro style…
Second courses (mainly meat-based) include: mixed lamb grill,
liver, gnummarieddi (lamb offal roulades), sausage, roasted
meat (Guinea hen, farmyard chicken, rabbit) with herbs, potatoes,
olives, lampascioni.
Meals conclude with almond sweets and excellent home-made ricotta
or jam tarts, accompanied by local liqueurs (lemon, laurel,
basil). Also wines are selected among the best to be found in
the Apulian tradition.
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