The excellence of the apulian tradition revisited by our chef

Our menu changes according to the seasons and the availability of products.
Each dish is inspired by the typical specialties and the typical rural gastronomic culture of this place.


Appetiser of the Masseria (min 2 pers.): sample dishes of the local cusine
Vegetable garden tempura with aioli sauce
Selection of cured meats and Apulian cheeses
Selection of local cheeses accompanied by Polignano carrot and red onion chutney (Caciocavallo "Capasone", caciocavallo with marc, Canestrato 100% goat cheese, Canestrato foggiano)
Fresh fried egg with caciocavallo podolico cheese and black truffle

First course

First course
Tagliolini with black truffle
Strascinate with our Masseria home made sauce, aubergine crisps and ricotta mousse
Laganaro with Andria burratina cheese, “Regina” tomatoes, olive oil and basil
Orecchiette with turnip tops “Rape”, anchovies and fried bread crumbs
Orecchiette of burnt wheat with courgettes, caciocavallo cheese and crispy bacon
Tagliolini with porcini mushrooms

Second Course

Second Course
Sliced ​​donkey with caciocavallo cheese della Murgia
Beef tenderloin with rosemary oil
Mixed grilled meat from Valle d'Itria
Sliced sirloin steak with rocket and parmesan
Cut of fillet steak with white truffle
Braised pork shank on crushed potatoes with EVO
Wild boar stew with juniper berries and polenta and Podolian caciocavallo cheese
Mediterranean cod with olive and tortino crust potatoes and onions from Acquaviva

Side dish

Side dish
Fresh fried potatoes
Grilled vegetable skewer
Salad from the Garden
Ash baked potatoes


Ricotta cheese with candied celery
Babà cream
Fasano Spumone sorbet
Sporcamus with chantilly cream
Bitter chocolate cake
Apple tart with ice cream