Cuisine And Restaurant

The cuisine of Masseria Incantalupi is based on the extensive research on typical Apulian dishes from the very best tradition, using organic vegetables, flours, cereals, extra vergin olive oil, jams and fruits grown on the farm or here produced, even eggs and cickens. Every morning the guests can watch our female cooks making bread, tarallini, frise and focacce -all baked in our wood burning oven, and pasta and orecchiette they will have for dinner.The farms next to Incantalupi produce delicious cheese, as mozzarelle, burrate and canestrato and the best lambs and “podolico” beef. According to the season, dishes are enriched with seasonal “cardoncelli” mushrooms, wild asparagus , wild chicory and other vegetables, daily picked by very experienced farmers.Every meal ends with homemade liquors: our Limoncello, Myrtle, Laurel, Wild Orange, made according the very ancient recipes of the monks who used to live at the masseria, will take you to the sublime state where Apulian intense flavours and tastes combine.