The enchanting taste of tradition
The richness of our land becomes welcoming, authentic cuisine. Dine in a refined, sea view ambience, and savor the genuine taste of Apulia.
The restaurant is open to non-residents only on reservation.
Contact us to reserve your table:
Our flavors
True to the traditions of Puglia, we only use fresh, locally sourced, seasonal ingredients. Our cuisine is a love story to our land and sea: seafood from the Adriatic Sea, dairy products, cold cuts and meats from Murgia and Valle d’Itria, vegetables and cereals partially produced in our garden.
MenuWines
From dedicated, local wine regions, we select small producers of excellence. In addition to prestigious wines from Puglia, we offer vintage selections from AuraTerrae’s vineyards, including IGP Bianco Puglia and the rediscovered IGP Susumaniello Rosato.
Taste every moment
Whitewashed arches, solid stone, the blue sea and garden views combine for an elegant, authentic ambience that frames true flavors of Puglia. History walks with you as you stroll through our gardens before finding your table, the sea’s scent sooths you into relaxation. The warm embrace of Puglia’s hospitality complements unforgettable, exclusive moments.
Our harvest
Yards of fertile lands, nourished by the sea breeze, embrace our Masseria. In our garden we grow seasonal ingredients such as eggplants, zucchinis and tomatoes that we turn into delicious sauce; the air fills with the pleasant flavors of aromatic herbs; our trees give tender fruits; the majestic, secular olive trees whose roots tell the Masseria’s ancient history, give the oil you’ll find on your table.
AUGUST 14 2025
Beneath a starry sky, let us share the joy and wonder of summer with an exclusive evening,
enriched by special musical entertainment, to celebrate Ferragosto Eve at Masseria AuraTerrae.
APERITIF AT SUNSET
from 8:00pm to 9:00pm
- WELCOME TOAST
- Glass of Apulian Metodo Classico
- AuraTerrae Signature Cocktail
- Aromatic waters
- LIVE FINGER FOOD
- Sauté of scrambled eggs with sea urchin and zucchini
- Tuna carpaccio with lime, Cantabrian anchovies and capers
- Ginger langoustine on carosello gazpacho
- Caciocavallo battered with saffron and chia seeds
- Fried vegetables from our garden
- Redfish tartare with salmon caviar and passion fruit and grappa emulsion
4 COURSE DINNER
under the stars with exclusive table and live music
- Seared wild salmon on celery water, red shrimp tartare, polenta and percoca wafer
- Monograin calamarata pasta with shrimp, dill and clams, squash flower emulsion and amaretto crumble
- Roasted sea bass with lemon thyme, potato, green beans, sun-dried tomatoes and ‘nduja with shrimp with santoreggia
- Yogurt bavarois with mango core and green apple glossy glaze
AFTER DINNER
a fireworks show will light up the star-strewn sky
Bar open à la carte
120€ pp
Aperitif and dinner (water, wines, coffee, one after-dinner cocktail included)
Reservation required to guarantee a table.
Lunch Menu
To start
- Cold Cuts:
Capocollo, Soppressata, Salame dolce e piccante, Pancetta, Apulian dry cured ham - Cheese board: Caciocavallo, cow caciotta, pistache caciotta, sheep cheese and caves caciocavallo cheese
- Red Tuna tartare, lemon and dill
- Fassona meat tartare, mustard, fried egg
- Pan-fried vegetables
- Grilled vegetables
- Octopus in pignata
- Salad variety, green beans, grilled chicken, lime vinaigrette, walnut kernels
Starter
- Orecchiette pasta made with black chickpeas flour, cherry tomato and cacioricotta cheese
- Spaghettoni with clams
- Tubettoni pasta with mussels
- Warm Chef’s garden cream with breadballs and parsley
- Aubergine parmigiana
Main Course
- Oven baked fish with tomato and olives
- Fried fish from Adriatic Sea
- Grilled veal ribs
- Grilled bombette and cinder cooked potatoes
- Sausage with dill and cinder cooked potatoes
- Tomato meat rolls
From the fish tray
- Appetizers
- Starter or main course
- Fish
- Shellfish
Dessert
- Traditional tiramisu, ladyfingers and chocolate
- Chocolate sphere, caramelized pineapple with Sichuan pepper
- Fake Saint Honoré, vanilla panna cotta and chocolate ganache
- Almond praline semifreddo glazed with rocher
- Mango and raspberry puzzle on a shortcrust pastry and cashew frame
- Sorbets
Lemon, bergamot and mint / Passion Fruit / Tangerine - Ice-cream
Milk cream / Hazelnut / Chocolate / Pistachio - Traditional tart
- Fresh seasonal fruit selection
Dessert - Meditation
- Elogio alla lentezza
I Pastini - Minutolo - Kaloro
Tomaresca - Moscati di Trani - Inno di Gioia (biologico)
Tenuta Giampetruzzi Primitivo - La Selvatica
Azienda Agricola Caudrina Moscato Spumante - Nes
Cantine Pellegrino Passito di Pantelleria - Sauternes
Château Les Justices Sauternes - Porto Ruby
Ramos Pinto
Dinner menu
Tasting menu
- Fish or meat Chef 4 courses set menu
Water and wine pairing included (Fish tray excluded)
From the fish tray
- Appetizers
- Starter or main course
- Fish
- Shellfish
To start - Tradition
- Cold Cuts:
Capocollo, Soppressata, Salame dolce e piccante, Pancetta, Apulian dry cured ham - Cheese board: Caciocavallo, cow caciotta, pistache caciotta, sheep cheese and caves caciocavallo cheese
- Red tuna tartare, lemon and dill
- Fassona meat tartare, mustard and fried egg
- Pan-fried vegetables
- Grilled vegetables
To start - Innovation
- Braised Belgian endive with imperial prawns, melon cream and mullet roe
- Citrus-flavored raw tuna cannolo with fior di latte cheese, cured neck of pork, pecorino cheese crumble and sea urchins
- Marinated pork loin with “panzanella” of tomato, celery and cucumber, ricotta cheese and chorizo ball in a black garlic bread crust
- Slow-cooked Silverside veal flavored with smoked Paprika powder, roasted melon, cherry tomato mayonnaise, grape reduction, rice chips and crispy cucungi capers
Pasta Courses - Tradition
- Orecchiette pasta made with black chickpeas flour, cherry tomato and cacioricotta cheese
- Spaghettoni with clams
- Tubettoni with mussels
- Warm Chef’s garden cream with breadballs and parsley
Pasta Courses - Innovation
- Spaghettoni in oysters velvet, lard and celery water
- Organic carnaroli rice – Gazzani with nettle, red prawns, lemon and hazelnuts caviar
- Parcel pasta filled with aubergine parmigiana, yellow tomato with basil sauce, canestrato cheese and black olive wafer
- Fusilloni with pumpkin, licorice, spicy spreadable salami, buffalo mozzarella, olive and almond crumble
Main Course - Tradition
- Fried fish from Adriatic sea
- Grilled veal ribs
Main Course - Innovation
- Oven baked Sea bass wrapped in grape leaves, in "acquasale" sauce, smoked celery and almonds
- Pan fried Amberjack on tomato water “pizzaiola” style with anchovy and dried tomato crumbled
- Roast Veal fillet, potato millefeuille, spiced pumpkin and IGP Valle D’Itria pear
- Grilled Pluma pork aromatized with fine herbs, celeriac, goat cheese and swiss chard
Dessert
- Traditional tiramisu, ladyfingers and chocolate
- Chocolate sphere, caramelized pineapple with Sichuan pepper
- Fake Saint Honoré, vanilla panna cotta and chocolate ganache
- Almond praline semifreddo glazed with rocher
- Mango and raspberry puzzle on a shortcrust pastry and cashew frame
- Sorbets
Lemon, bergamot and mint / Passion Fruit / Tangerine - Ice-cream
Milk cream / Hazelnut / Chocolate / Pistachio - Traditional tart
- Fresh seasonal fruit selection
Dessert - Meditation
- Elogio alla lentezza
I Pastini - Minutolo - Kaloro
Tomaresca - Moscati di Trani - Inno di Gioia (biologico)
Tenuta Giampetruzzi Primitivo - La Selvatica
Azienda Agricola Caudrina Moscato Spumante - Nes
Cantine Pellegrino Passito di Pantelleria - Sauternes
Château Les Justices Sauternes - Porto Ruby
Ramos Pinto
To start - Tradition
- Cold Cuts:
Capocollo, Soppressata, Salame dolce e piccante, Pancetta, Apulian dry cured ham - Cheese board:
Caciocavallo, cow caciotta, pistache caciotta, sheep cheese and caves caciocavallo cheese - Red tuna tartare, lemon and dill
- Fassona meat tartare, mustard and fried egg
- Pan-fried vegetables
- Grilled vegetables
To start - Innovation
- Seared scallops with chestnuts, chicory, persimmon sauce and panko-baked mackerel bonbons
- Smoked pepper veal roundsteak, red lentil falafel, pomegranate emulsion and sesame rice chips
Pasta Courses - Tradition
- Orecchiette pasta made with black chickpeas flour, cherry tomato and cacioricotta cheese
- Spaghettoni with clams
- Tubettoni with mussels
Pasta Courses - Innovation
- Puff pastry parcels with scorpion fish and tomato sauce, shellfish bisque, anchovy sauce, turnip top cream and bottarga
- Organic carnaroli rice – Gazzani with with black truffle, thyme pumpkin with spinach emulsion and buffalo mozzarella
- Blueberry tagliolini with porcini mushrooms, truffle and tarragon
Main Course - Tradition
- Fried fish from Adriatic sea
- Grilled veal ribs
Main Course - Grill
- Fiorentina T-bone steak
- Picagna in salt crust and calvados
- (All grill dishes will be served with baked potatoes, grilled and pan-fried vegetables)
Tasting menu
- Fish or meat Chef 4 courses set menu
90€ pp water and wine pairing included (Catch of the day and grill excluded)
From the fish tray
- Appetizers
- Starter or main course
- Fish
- Shellfish
Main Course - Innovation
- Seared sea bass, broad bean puree, pistachio powder, goat cheese and escarole
- Morro cod fillet on cannellini beans and mussels with samphire harissa and carrot chips
- Beef cheek braised with plums sauce, crusco pepper, potatoes and tabasco croquette
Dessert
- Traditional tiramisu, ladyfingers and chocolate
- Chocolate sphere, caramelized pineapple with Sichuan pepper
- Fake Saint Honoré, vanilla panna cotta and chocolate ganache
- Almond praline semifreddo glazed with rocher
- Mango and raspberry puzzle on a shortcrust pastry and cashew frame
- Ice-cream
Milk cream / Hazelnut / Chocolate / Pistachio - Traditional tart
- Fresh seasonal fruit selection
Dessert - Meditation
- Elogio alla lentezza
I Pastini - Minutolo - Kaloro
Tomaresca - Moscati di Trani - Inno di Gioia (biologico)
Tenuta Giampetruzzi Primitivo - La Selvatica
Azienda Agricola Caudrina Moscato Spumante - Nes
Cantine Pellegrino Passito di Pantelleria - Sauternes
Château Les Justices Sauternes - Porto Ruby
Ramos Pinto