The excellent cuisine is wisely tributary of the best of a tradition still alive and practiced on site, enriched and perfected over many years of work, thanks to the constant research of the chef Peppino Calella and the daily confrontation with his sons Stefano and Antonio.

A classic Apulian cuisine, lightened by modern cooking techniques and by the absolute freshness and quality of the products which, respecting seasonality, revisits the food pyramid and gives the palate a carousel of flavors in motion: farm ricotta cheese served with honey and almonds, pasta fresh daily strictly handmade, bread with the fragrant flavor of natural yeast, vegetables from their own garden, mushrooms from the forest, sweets made with old recipes, homemade ice creams and the inevitable rosoli produced by Mrs. Franca, served at the table at at the end of the meal in many colorful bottles, which bestow the fragrances and scents of herbs and fruits collected on the family estate.