Raluca P.
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There are places where time seems to slow down, and every moment becomes a feeling. Masseria Montenapoleone, hidden among endless groves of centuries-old olive trees, just a few kilometers from Fasano, is one such place. Here, rustic elegance blends with the authentic charm of Puglia, and tradition becomes a way of life.
Once an agricultural farm carefully transformed into a chic retreat, the masseria preserves the soul of southern Italy intact.
Passionate about authentic recipes and everything related to the art of taste, I wanted to take with me a piece of Puglia’s culinary spirit. And yes, I don’t think I could have found a more fitting place for this than Masseria Montenapoleone – where I discovered the secrets of the most perfect focaccia pugliese MM and the famous orecchiette, prepared with heart, patience and a touch of Italian sunshine.
I kneaded, stretched the dough and brought to life the famous focaccia pugliese, in two versions that tell the story of southern flavor: MM Pomodoro, with sweet and juicy tomatoes scented with extra virgin olive oil, and MM Rosmarino e Limone, a surprising combination where the freshness of lemon blends perfectly with the intense aroma of rosemary.
The result? A golden, fluffy and incredibly aromatic focaccia – simple, yet impossible to forget, just as only Puglia knows how to create it, and one that I intend to prepare again for the blog.
Under the guidance of passionate hosts, you learn to knead the dough for orecchiette and then shape it like a true Puglian. Every dish has a story, every ingredient carries a bit of local history.
And the most beautiful moment? When all the learners gathered around the long table for the focaccia tasting. Taken straight from the oven, golden and full of aroma, it was shared with smiles and sprinkled with a bit of local Susumaniello “Primi Passi” wine, enjoyed in a warm, typically Italian atmosphere, where the simple joy of taste turns every bite into an unforgettable experience, bringing people together.
Lunch followed, served in the masseria’s restaurant – La Falegnameria, a place with a special charm, where local aromas blend with rustic refinement, and every dish seems designed to tell you a story about Puglia in the most delicious way possible.
As an appetizer, we enjoyed a spectacular trio of Puglian flavors: a creamy burrata alongside sweet tomatoes from the masseria garden, a simple yet irresistible combination of freshness; a smooth fava bean cream with chicory, balancing earthy notes and a velvety texture in a delicious contrast; and, to finish, caciocavallo cheese with capocollo ham from Martina Franca, a masterpiece of smoky aromas and Mediterranean intensity – a beginning that wins you over from the very first bite.
For the main course, we had Orecchiette with tomato sauce, cacioricotta and basil – an emblematic dish of Puglia, simple only in appearance. The handmade pasta has the perfect texture to hold the silky sauce of ripe tomatoes, while the cacioricotta adds a slightly salty and creamy touch. Fresh basil ties everything together with a vibrant scent of Italian summer – a dish that makes you understand what la cucina povera transformed into art truly means. The main course was perfectly complemented by a Susumaniello “Primi Passi” red wine, produced right at Masseria Montenapoleone – full-bodied, aromatic and fruity, elevating every bite into a memorable experience.
For dessert, we were treated to a TiraMMisu – the masseria’s version of the famous Italian dessert, reinterpreted with refinement and personality. The smooth cream, the intense coffee aroma and the velvety texture make it an unforgettable sweet moment, with the unmistakable signature of Masseria Montenapoleone.
The pool overlooking endless fields, the rooms each with unique design and the warm hospitality of the hosts transform the stay into a memorable experience, where relaxation blends perfectly with the discovery of authenticity.
