Masseria Torre Maizza Hotel Review | Hotels Above Par

"Breakfast here is a full-blown feast I refuse to miss—slow mornings al fresco on the terrace overlooking the grounds or inside a dining room so beautiful it is hard to believe it once sheltered the masseria's animals set the tone for Chef Fulvio Pierangelini's love letter to Southern Italy. Farm eggs arrive softly scrambled, crowned with coppa and local caciocavallo; caramelized brioche comes blanketed with macerated berries; fluffy omelets are studded with zucchini medallions and fragrant mint; and a back-room buffet overflows with just-baked pastries, meats, and cheeses. Dinner is equally delicious: crispy tomato bread and homemade pastas piled high with Adriatic seafood, with the orecchiette—lacquered in a broccoli cream—taking top honors." - Kelli Acciardo