Masseria Petrarolo: Farm to table and the sunblushed harvest


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The tastes of Puglia are showcased at the family-owned Masseria Petrarolo. 

One of the most agriculturally-rich Italian regions, the flat landscapes and hot climate of Puglia are ideal for growing a host of produce from plump tomatoes and fat figs to delicious olives, fields of wheat and bountiful herbs. Early autumn is a time for winemaking, with many grape varieties such as Malvasia and Negramaro plucked from the vine and taken straight to the winery.

At Masseria Petrarolo, a family-owned Masseria in the middle of the scenic Apulian countryside, food is a major part of the experience. Local chef Stefania is an expert at the rich, rustic cuisine the region is famed for, with a host of dishes such as Orechiette con cime di rapa (pasta with prawns, pesto and parmesan) and Polpettone al Forno (stuffed baked meatloaf) at her fingertips.

Set on a 75 acre estate only a few miles from the Adriatic coast, Masseria Petrarolo is a 17th century farmhouse converted into a modern retreat. Sleeping up to 16, the Masseria has eight en-suite bedrooms (including one with an outdoor bathtub), three kitchens, a hammam, children’s play area, drawing room and dining room. Outside, the property is surrounded by olive and almond groves, and is home to a restored Airstream caravan, small chapel and herb garden. The Masseria is staffed and a private chef is available on request.

Masseria Petrarolo sleeps up to 16 people and costs from €11,500 per week.

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