In Cisternino, in the Valle d'Itria, the masseria features four rooms: Corbezzolo for families of up to five guests, Melograno for six, Giuggiolo for two, and Lazzarone for three. In the kitchen, Chef Giovanni prepares lunch and dinner using fresh produce from the orchard. Preserves—artichoke hearts, organic red onion compote, and oil—are crafted in the masseria's laboratory, where vegetables are harvested and processed within 24 hours. On Friday and Saturday evenings, the trattoria serves panzerotti, focaccia and fritters made with Senatore Cappelli grain, along with local cured meats and preserved vegetables. The family personally manages everything, welcoming guests and preparing meals themselves. The masseria's products have been showcased at Pitti Taste in Florence.
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