The beating heart of our Masseria is the livestock farm, where the animal welfare is our absolute priority and the ethical foundation of all our activities. We are firmly convinced that superior milk quality begins with the animal's serenity: a cow that lives according to natural rhythms, respected in its space and needs, is the only one capable of providing an excellent raw material. That milk, whole and rich in organoleptic properties, is the same milk we use daily to produce the cheeses we bring to your table, thus guaranteeing a healthy, ethical, and nutritious food for ourselves and our guests.
The freshness of our dairy products is guaranteed by an uncompromising proximity. The milk milked in our stables undergoes no transport stress, as it is processed and transformed just a stone's throw from the pastures, in the heart of our Artisan cheese factory. This immediate transformation allows our master cheesemakers to preserve all the aromatic nuances and natural characteristics of freshly milked milk intact. Here, the ancient craft of cheesemaking meets the purity of the raw material, giving life to mozzarellas, caciocavallos, and cheeses that are the most authentic and genuine expression of our region.
Our baked goods and pasta come directly from the fields of the Masseria, where we diligently cultivate three selected varieties of cereal: the Soft Wheat, the Durum wheat and the prized Senator Cappelli, a heritage grain, renowned for its extraordinary nutritional qualities and its historical connection to our land. We rigorously oversee the entire cultivation cycle, from sowing to harvesting, to produce the purest flours that retain all the aroma and strength of the original grain. These flours become the beating heart of our every artisanal creation, transforming ancient gestures into products that celebrate the biodiversity and richness of Apulian cereal tradition on a daily basis.
