Bountiful Puglia

We’ll then explore the town’s iconic trulli—whitewashed stone dwellings with conical roofs that give Alberobello its fairy-tale charm. A UNESCO World Heritage site, the town is almost entirely composed of beautifully preserved trulli.
Following a leisurely stroll, we’ll gather for dinner in a courtyard surrounded by these unique structures. Chef Matarrese, a native of the region, celebrates local ingredients in his menu—featuring Alberobello’s cacioricotta, salicornia, and a curated selection of Apulian olive oils.

Day Five

Enjoy a slow morning under the Puglian sun before we head out to meet Mariangela at her family’s organic farm. Here, Bruna Alpina cows are raised exclusively for the exceptional quality of their milk—rich in protein and ideal for producing cheeses with remarkable elasticity and depth of flavor, from burrata and mozzarella to caciocavallo, caciotta, and scamorza.

During an engaging, hands-on workshop, Mariangela will guide us through traditional dairy-making techniques. Chefs Jeff and Joe will be right there with you—tasting, asking questions, and sharing their own perspectives as we dive into these time-honored methods. We’ll then gather at her table for a simple yet delicious lunch featuring ingredients grown right on the farm.

Back at the Masseria, we’ll unwind with refreshing aperitifs crafted by our bartender, highlighting the scents and aromas of Puglia as we take in the sunset.

Dinner tonight is all about meat. In a traditional butcher shop tucked into a narrow alley in Martina Franca, we’ll sample an array of regional specialties—straccetti, gnummarieddi, zampina, and more—slowly roasted in wood-fired ovens known as fornelli, using a technique influenced by Arab traditions that imparts deep, smoky flavors.

Day Six

This morning, we leave our oasis to explore Puglia's artistic side. Shaped by centuries of influence—from the Greeks and Romans to the Byzantines, Normans, and Spanish—the region reveals its layered history through architecture, culture, and cuisine.

We arrive in Lecce, often called the “Florence of the South,” known for its ornate Baroque architecture and elegant atmosphere. We’ll begin with a refreshing caffè leccese—an iced espresso with almond syrup—before setting off on a guided walk through the city. Along the way, we’ll sample street food, sip local wines, and indulge in a classic pasticciotto.

Back at the Masseria, we prepare for a special culinary experience led by Jeff Michaud and Joe Sasto. Together, they’ll guide you through the preparation of traditional dishes like orecchiette con cime di rapa, sagne ncannulate with pesto di mùgnuli, cavatelli alla tarantina, and taiedda—sharing techniques, insights, and their own perspectives along the way.

This hands-on experience offers an authentic introduction to Puglia’s culinary culture. Dinner will be paired by our sommelier, who will guide us through the region’s native wines, including Nero di Troia, Primitivo, Negroamaro, and Greco Bianco.

Day Seven

After breakfast, we head to Martina Franca, a 14th-century town in the heart of the Itria Valley, to uncover the traditions behind its famed Capocollo.

Made from Apulian Black Pigs raised in the wild—now protected as a Slow Food Presidio—this specialty is crafted by the skilled norcini of the Caroli family. We’ll observe the process firsthand, from marination in wine and spices to the gentle smoking that defines its flavor.

The Caroli family also produces exceptional extra virgin olive oil, known for its balance and delicate grassy notes. After touring their olive mill, we’ll sit down to a feast of cured and grilled meats, seasonal vegetables, and fragrant local bread, paired with wines from the Paniere di Puglia.

The afternoon is yours to relax back at the Masseria—pack, unwind, and take in one final sunset before our farewell dinner: a celebratory meal at one of Italy’s top 50 osterias in Putignano. We’ll gather one last time around the table with Jeff, Joe, and new friends, celebrating the flavors and spirit of Puglia.

Day Eight

After one last breakfast together, we say arrivederci to Puglia… until next time.