Montenapoleone

Buongiorno!

Today’s posting contains more about our stay at the Masseria Montenapoleone.  Yesterday’s post had a lot of pics outside - today we’re going to tell you and show you more about the inside.

First of all, here are a few pics of the breakfast room



                                   Cow’s head and Boar’s head - symbolic of the animals on the farm

                                                                Le dolce…

                                                                            …le fruitta


                                               The dining room from outside…


                                                And inside…


The Dining room used to serve as the carpenter shop on the old farm, so you will see lots of old pieces of equipment that were used about 100 years ago.  I love the way the lamps overhead are hung upside down!


                                Look at the wonderfully romantic space above in front of the fireplace 


This little box below was formerly the carpenter’s tool box - today, it’s used to serve bread and condiments!  In the bottom is a space for fresh breads; on the left is a space for sale e pepe (salt & pepper), as well as balsamico.  On the right are 3 kinds of olive oil made on location. The box actually closes up to carry it  tables!

                                    Here’s one of the olive oils, made from a 1000 year old grove

Ok, now for some of the food served at cena (dinner)

This is an antipasto of Millefoglie di melanzane alla parmigiana e le sue sales (Mille-feuille of eggplant parmigiana and its sauces) which we shared.  

For the Primi (first course) we shared the Risotto rape, burrata e cacio dei poveri (Risotto with turnip tops, burrata cheese and fried bread).


Now the mains:

        Vince had the Tonno scottato, broccoli e barbarie to la (seared tuna with broccoli and beetroot)
        And I had the Guanciale di mango con sedano rapa e cicoria (beef cheek with celeriac & chicory)

On our second night 
The Antipasto

            Calamari stufati con pappa al pomodoro e Nero di seppia (Stewed squid with pappa al pomodoro and cuttlefish ink).

For our Prima Piatti, we shared Stracinate di grano arso, ragu di Zambian e créma di zucca (Burnt grain strascinate with zampina sausage ragu and pumpkin crème)

For the mains,  
              I went for Manzo delle Dolomiti Lucane e Patate al rosmarino (grilled steak with roasted rosemary potatoes

And Vince had Spalla di agnello all’amarena con salsa al finocchio e verdure di campo (Lamb shoulder with black cherry fennel sauce and field vegetables)

What an incredible food experience - new tastes, new foods, and some old favourites.  Everything was just  perfect!

And now, for a final look at some of the charming rooms and terraces at the Masseria







                            Masseria Montenapoleone? Simply an unforgettable lifetime’s experience.  

Ciao for now.  We have lots more to share!




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