Gastronomy

Refined dishes with fresh tasty and genuine raw materials, which pay homage to our traditional cuisine, in an environment characterized by vaults of the sixteenth century, all accompanied by our treasures: extra virgin olive oil and local wines of our organic production.

The Organic cuisine

Here the unrepeatable union between the refinement of raw materials and the Apulian tradition takes place. The Executive Chef Luigi Chirico proposes a “signature cuisine”, authentic and simple in its complexity, which reinterprets local recipes through skilful executions with the use of fresh local products.

The chef

Luigi Chirico, class1978, was born in Martina Franca. As a child he spends so much time with his grandparents observing and learning the ancient recipes of our tradition. After the hotel school and some work experience in the Italian territory he decided to leave his land to discover and study the culinary traditions all around the world. After some experiences in Europe including Lugano and Dublin moves to exotic places like Bali and …. From December 2017 he is Executive Chef of Masseria San Paolo Grande in close collaboration with the management of the Masseria.

The territory

The varieties of typical products and agriculture make our territory a mosaic rich in history, landscapes and gastronomy. From the fruit to the vegetables, always strictly seasonal and grown directly in the fields of Masseria San Paolo Grande, to the fresh fish coming every day from the nearby Adriatic Sea, our extra virgin olive oil, our wines, our flours and our handmade pasta, the meat of the Masseria, the vegetables and herbs of our synergistic gardens and our countryside.