Masseria Lacco is described as ‘fortified’ with its high solid walls enclosing a courtyard garden. Rooms are spacious, some with domed ceilings, tastefully and elegantly furnished. Bathrooms are roomy with a large shower, toilet, bidet, basin and plentiful white towels. Our hosts, Julia and Fernandino, offer a very reasonably priced nightly meal in Pugliese style (simple regional cooking from the southern area of Italy). There is a description of every home-made dish and where the ingredients are sourced. The menu was always of several courses and accompanied with wine. The highlight was a sweet dish by Julia and a finishing liqueur made by Fernandino. Julia's 'semi-freddo' is to die for. All vegetables & greens are grown on the property and all meat, eggs and cheese are sourced locally. Olive oil is produced locally and used generously in the cooking. Julia is a professional cook and can turn simple, locally grown ingredients into a delicious meal with subtle variations. Because we were farmers we were interested in slow, green and organic produce and so Masseria Lacco was a real gastronomic and cultural experience for us. When we asked to be pointed towards locally grown produce, Fernandino organised a tour of the olive oil pressing plant and La Cutica, a nearby botanical and vegetable garden and animal sanctuary. For tourists, the east and west coasts are both 20 minutes away, the region is famous for its olive groves, vegetable growing and vineyards.

It was hard to find even with directional signs along the road and in nearby towns but this may have been due to us being Australians.

The owners are very friendly people and they do everything to make their guest enjoy their stay in the masseria. The chef prepares a 4 course dinner made of local products, some of them are from their own farm.