Remember Stefan Maiwald, the journalist/writer/friend of the house who happens to drop by every now and then, usually plays a few balls on the Maizza golfcourse, stays for a chat and some glasses of wine with our sommelier Paolo Scarafile and never leaves without great ideas for new articles, books whatsoever? You may have come across his book about the best pasta in the world where he featured, among others, the secret pasta recipes of our masseria chefs.
His new book, again, sounds very promising: “Spitzenkoch in sieben Tagen” (www.dtv.de; engl.: “How to become a masterchef in no more than 7 seven days“. A real challenge, so to speak. But with professional help you can actually make it, Maiwald explains on 200 pages. Well-known masterchefs from all over the world such as Hans Haas, Heinz Winkler and some of our masseria chefs such as Cosimo Massaro (Maiwald: “the fish whisperer“) gave him a good hand…
For those of you who are curious to know what it’s all about: We’re about to organize a workshop on the behalf. Wanna join in and become a star? We’re expecting you!
…what happened at Masseria Torre Coccaro over New Year’s: While everyone was expecting THE night of the year, we got quite a suprise: SNOW! Check out what that looks like in a region that’s used to heat and not the contrary. It turned out to be quite a view for our dear guests though: Children were building snowmen in the courtyard, couples took long walks around the estate or chilled in one of our famous and cosy salotti, with a nice cup of tea in front of the fireplace. Summed up, everyone was enjoying the extraordinary situation – the most beautiful group experience in masseria ever.
Dear friends, dear clients and Coccaro lovers,
we’re wishing you a merry Xmas, happy holidays and joyful days with your families and dearest friends. Hoping to have you back in Puglia soon!
The Muolo family and the staff of Masseria Torre Coccaro, Masseria Torre Maizza and Coccaro Beach Club
Even at Masseria Torre Coccaro we can’t ignore it any longer. So Dominga and Laura prepared the famous Coccaro Xmas tree this morning, right in front of Natale’s bar, just like every year. You can tell by the glow in their eyes that it was more than just pure duty… And what shall I say? They did a fabulous job! Why don’t you drop by for an aperitivo or some pre-Xmas-dinner these days and take a look…?
Here’s what Cosimo, our head chef at Coccaro Beach Club, suggests for a casual winter feast at your place: Panzerotti, come kind of fried calzone, puglia style, is his favorite dish whenever he has friends over. The more the better, he says – so the party can start while preparing the food. Each one of your guests can choose his own filling, give advice or even a helping hand. To go with your panzerotti we are suggesting a cool beer or a glass of red wine. Enjoy!
Traditional “Panzerotti” Fried with Mozzarella and Tomatoes
For the pastry: For the filling:
500 g flour 350 g mozzarella
15 g yeast 100 g peeled tomatoes
50 g olive oil
15 g salt
250 g water
oil for frying
Spread the flour on a board over a work surface, crumble the yeast, add a little warm water, add the oil and the salt and begin to make the dough by adding enough warm water to create medium consistency. For the filling: Chop the mozzarella into small pieces, add the tomatoes chopped up into tiny pieces, cheese and a pinch of salt. Cut the dough into circles, roll it out with the rolling pin to obtain a thin layer which is a fraction of an inch thick. Put a spoonful of the filling in the middle and a blob of hot ricotta cheese on top. Close it in half moon shape and seal it well. Fry it in hot boiling oil until golden brown.