Bike Season

Finally fall in Puglia! One of the most beautiful seasons in the South of Italy, especially for the intense colours, fresh frutis like prickley pears or vegetables like brokkoli growing just about everywhere. The days are getting shorter: The sun sets around 5 pm, offering tremendous sunsets on the hills towards the Itria Valley. We recommend to go on one of our guided gourmet bike tours to explore the beautiful lush fields or one of the fishing villages around the masserias. Our bikes are ready: Just check with our reception desk, they’ll tell you all the whereabouts.


Up, Close & Personal: Lobster à la Leo

Here’s what our Masseria Torre Coccaro chef Leo proposes as his own favorite Lobster recipe. Mediterranean Style, juicy & fresh, with lime, basil, carrots and sweet cherry tomatoes. Something to definitely try at home! (recipe for 2)

Mediterranean Style Lobster 

Lobster 500 g
Celery 100g
Carrot 100g
1 large onion
1 Potatoe
10 Cherry Tomatoes
30g Capers
20g Pickled Olives
4 Basil Leaves
Extra Virgin Olive Oil 50 g
Juice of one lemon
Salt to taste

Fill a high pot with cold water (about 5 liters). Add a pinch of salt, carrots and potatoes peeled and cut into pieces. Boil for 5 minutes, add the celery cut into small pieces and allow to boil for another 5 minutes, then add the onion coarse touches. Cook until the potatoes are soft, then, with the aid of a sieve, remove the vegetables and place them in a salad bowl. Season with olive oil, chopped tomatoes, capers, basil, olives, lemon juice and salt. Cook the lobster in the vegetables cooking water for about 15 minutes,
then cut it in half and serve with the dressing already prepared.

Up, Close & Personal: Masseria Chefs and Their Favorite Dishes

Here’s a new episode of our own private cooking school: Masseria chefs are presenting their favorite dishes, each one with a special twist. Here’s Donato, main chef at Masseria Torre Coccaro who made up his own version of a very traditional puglia dish (ingredients for 4 people):

Orecchiette with Turnip Tops

250 g orecchiette
1 bunch of fresh turnip tops
1 clove of garlic
2 cloves of red pepper
6 anchovy fillets in oil
olive oil

Wash and clean the turnip tops leaves selecting the most beautiful and green. Fill a wide pot with water. Boil the water, add in the salt and put inside the orecchiette and turnip tops. Cook the two ingredients together. Meanwhile, in a large frying pan put a little oil, a clove of garlic and the anchovies: Cook the sauce until the anchovies are dissolved then add two cloves of hot pepper. When the pasta is cooked, take a slotted spoon and transfer the pasta and turnip tops in the frying pan. Sauté all the ingredients together for a few minutes.

The Olive Oil 2014 Has Arrived!

Exciting days in Puglia, same but different every year: Olives are being picked all over the place, so are the ones of hundreds of ancient trees all around the large Masseria Torre Coccaro and Masseria Torre Maizza estates. We usually work with a Masseria nearby to have our own olive oil pressed and bottled to be used in the kitchen and restaurants. Every bucket full of our ripe olives goes straight there. Some of you may have passed by: Masseria Maccarone is one stop on our gourmet bike trip: too beautiful of a place to be missed out. If you should fancy to join in the olive picking experince – there’s nothing more puglia style than that – just let us know: We’ll sure fit you in!