20/09/2026
Extra virgin olive oil, first cold pressing, poured over warm bread. That's breakfast in Puglia, and it's one of the region's oldest exports — the olive groves that stitch the Valle d'Itria have fed this table for centuries.
At the villa, the outdoor kitchen in the 60 sqm gazebo seats 18. Bread on the table, a bottle of local oil, tomatoes still warm from the sun. You drizzle, you tear, you pass the plate. Nothing more complicated than that.
Good oil is grassy, a little bitter at the back of the throat, peppery on the way down. In Puglia it's not a garnish — it's the base note under nearly everything, from orecchiette to grilled bombette.
For a proper Apulian meal beyond the villa, and are worth the short drive.
Bookings via the link in bio.
📷 Photo: Caroliusa / Wikimedia Commons (CC BY-SA 4.0)