30 Sep 2015
Masseria Petrarolo
Farm to Table and the Sunblushed Harvest
The tastes of Puglia are wonderful at this time of year, as summer turns to autumn, and the sun-blushed harvest results in a crop of fruits and vegetables to make the mouth water. Stay at the family-owned Masseria Petrarolo and discover just how delicious Apulian cuisine can be.
One of the most agriculturally-rich Italian regions, the flat landscapes and hot climate of Puglia are ideal for growing a host of produce from plump tomatoes and fat figs to delicious olives, fields of wheat and bountiful herbs. Early autumn is a time for winemaking, with many grape varieties such as Malvasia and Negramaro plucked from the vine and taken straight to the winery.
With the temperature delightful in early autumn, it is the perfect time to undergo a culinary exploration of Puglia, sampling fresh, seasonal dishes along the way. At Masseria Petrarolo, a family-owned Masseria in the middle of the scenic Apulian countryside, food is a major part of the experience. Talented local chef Stefania is an expert at the rich, rustic cuisine the region is famed for, with a host of dishes such as Orechiette con cime di rapa (pasta with prawns, pesto and parmesan) and Polpettone al Forno (stuffed baked meatloaf) at her fingertips.
Stefania prides herself on using organic homegrown ingredients from the Masseria's gardens as well as fresh, local produce wherever possible. Many of her dishes are inspired by what is in season or ready to pick from the gardens at the time, thereby bringing the fruits of the land straight to Masseria Petrarolo's 25 foot long table.
Away from the Masseria, the region is bursting with life as crops lie ready to be picked. Autumn's harvest provides countless olives to be turned into 'liquid gold', the rich olive oil that the Puglia is famous for. It is also a time for foraging with fungi hidden away in the wild undergrowth, ready for eagle-eyed enthusiasts. Over the course of the year, other lush crops will of course, be harvested from cherries in the late spring to tomatoes and figs in the summer, many of which are left to dry out in the sun to develop their unique tastes.
Eating in Puglia is glorious at any time of year and as summer slides into autumn, it's no different. Typical dishes to sample include Risotto alla Mantovana (risotto with pumpkin, wine, onions and cheese), or platters of roast meats and grilled fish served with vegetables, and freshly harvested apples and plums served with gelato as dessert. Simple, seasonal and supremely delicious, it's what Puglian cuisine is all about.
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Set on a 75 acre estate only a few miles from the Adriatic coast, Masseria Petrarolo is a stunning 17th century farmhouse converted into an exquisite modern retreat. Sleeping up to 16, the Masseria has eight en-suite bedrooms (including one with an outdoor bathtub), three kitchens, a hammam, children's play area, drawing room and dining room. Outside, the property is surrounded by picturesque olive and almond groves, and is home to a restored Airstream caravan, small chapel and herb garden. The Masseria is staffed and a private chef is available on request.
Masseria Petrarolo sleeps up to 16 people and costs from €11,500 per week.
For further press information please contact: Cedar Tree Public Relations Ltd
Frangelica Flook frangelica.flook@cedartreepr.com
Henrietta Quicke henrietta.quicke@cedartreepr.com
T: +44 (0) 20 7978 4534 M: +44 (0) 7747 606 898
