Among the olive trees of Salento and the Sea of Otranto,
Masseria Muntibianchi‘s chef prepares typical and exclusive dishes.
Our chef cultivates the vegetable garden and selects the best products of the Salento area. There is a close attention in the preparation of each dish served to our guests; the choice of the particular and the combination of sophistication and local production, are the characteristics of our table. The masseria also has had organic certification since 2005.
You can enjoy our dishes inside the dining room wrapped in the warm atmosphere of the fireplace or outdoors in the courtyard, pampered by the typical nature of our century-old olive trees and the suggestive pool waterfall.
Masseria Muntibianchi, among the olive trees of Salento, produces an organic olive oil, a flavor passed through generations in which past, present and future meet.
In the Masseria Muntibianchi, the day begins with a rich breakfast prepared with home-made products that smell good.
For lunch, you will be wrapped in the scent of Salento’s food and can enjoy local and exclusive dishes made with the products harvested from our vegetable garden.
Dinner is the time to relax and savor the taste of dishes that smell sea and earth, immersed in a unique atmosphere between the green of Salento olive trees, the dry stone walls and the breeze coming from Otranto.
Some of our specialties
Unstructured mixture of seafood on red pepper of our vegetable garden and parsley chlorophyll
Creamy troccoli (Pasta variety) with cuttlefish tagliatelle and candied tomatoes on black chickpea cream and basil chlorophyll
Mediterranean raw fish circle alternating orange and sour cream
Tempura shrimps on broad bean, wild chicory and tomato confit
Organic vegetable pearl with stracciatella (local cheese), pesto of wild herbs
Quenelle of ricotta cheese with nut kernels and Salento honey mixed with bresaola flowers and kiwi chips
Gragnano spaghettis in true clam sauce and scampi on turnip tops and sweet flowers
Carnaroli risotto rice with violet shrimp of Gallipoli on pistachios pesto and carrots
Ricotta cheese and basil tortellacci (pasta variety) with tomato and rocket salad on Andria burrata (local cheese)
Unsalted codfish on bean cream and crispy leek
Cubed seafood and shellfish on zucchini cream