From the Earth to the Plate: 3 Special Salads for Lizzie (and for Summer in Salento)
Three salad recipes born from our masseria's vegetable garden, inspired by a special week and Lizzie's curiosity.
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News and stories
The Farmhouse Blog
Recipes, seasonal stories, Salentine traditions and news from the agricultural estate.
The True Recipe of Puccia Salentina: History, Dough and the Secret of Uliata
Puccia uliata is a living memory of peasant Salento. The family recipe with yellow-fleshed potato, whole-stoned celline olives and three traditional fillings: peppers and ricotta forte, horse meat in tomato sauce, broad beans and chicory.
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The Ragù for Emily
The secret of our ragù: from the recipe written by hand by nonna to the lasagne served to Emily. Ingredients, method and that final touch that makes all the difference.
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Discovering Matino: Hypogean Olive Presses, White Alleys and Life in the 'Chiazza'
Matino: a small gem in the heart of Salento, 10 km from Gallipoli. Hypogean olive presses, strittuleḍḍe, the patron saint San Giorgio and authentic village life in the square. A guide from those who live here.
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Sagne 'Ncannulate: the Queen of the Salento Sunday Table
Sagne 'ncannulate are the fresh Sunday pasta of Salento. Discover their history, the water and semolina recipe passed down through generations, and the Locanda's signature version with little fried meatballs.
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From Galatina to Our Table: The Story of Pasticciotto and Its Chocolate-Covered 'Brother' Fruttone
Pasticciotto was born in 1745 in Galatina, almost by accident. Fruttone is its chocolate-coated alter ego. Discover their history and how we make them at Locanda Tu Marchese.
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Underground Matino: From Hypogean Olive Presses to the Caves of Sant'Eleuterio and Sant'Ermete
Beneath the flagstones of Matino lies a hidden underground city of hypogean olive presses, cave crypts and prehistoric grottoes. A journey through millennia of history, from the lamp-oil 'ciurma' workers to the Neanderthals.
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Santa Caterina di Nardò: A Local's Guide to the Sea, Tips and Secrets
Santa Caterina is the seaside jewel of Nardò, between Porto Selvaggio and Santa Maria al Bagno. Historic tower, sea caves, the mysterious 'Stanza dei Bagni' and the best beaches: a guide from those who live here all year round.
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Ciciri e Tria: The 'Poor Man's Meat' of Salento and Nonna Tetta's Recipe
Ciciri e tria is the signature dish of Salento: chickpeas with fresh pasta, part of it fried. A humble dish born from peasant ingenuity with Arab roots. Here's the history and the recipe with mugnuli from our Farm.
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The Secret of Orecchiette: Two Ingredients, One Tradition
How do you make Salentine orecchiette? Flour, water and patience. The recipe from Nonna Carmela that we teach in our pasta workshops.
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Welcome to A Locanda Tu Marchese
The story of how an 18th-century palazzo in Matino became an urban farmhouse at the heart of Salento. The Protopapa family tells all.
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