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Masseria Storica Pilapalucci



In the heart of the Apulian Romanesque


The great variety of environmets gives the restaurant ana unique charm. The barrel-vaulted hall, the ancient stables, the white room overlooking the oak wood, the internal courtyard and the terraces during pleasant summer days are an integral part of an immersive and enveloping culinary experience.

Almonds, extra virgin olive oil, homemade pasta, wild herbs from the Murgia and the many products from the farm’s gardens are useful for culinary preparation based on freshness, seasonality and tradition.



Intended not only as the famous almond cake but as a reference to the whole philosophy of eating well in medieval courts.

Almond pesto, fresh vegetables, fruit from our trees, meat combined with spices and jellies created by the chef himself characterize our dishes, a gourmet experience to be enjoyed slowly, a table that evokes the harmony and colors of landscapes. The dessert is based on the tasting of traditional sweets from the harsh but romantic land of Murgia: the rosata, the frangipane cake, the nougats are a triumph for the mouth thanks to the almond, the queen of a rare and precious pastry.

Francesco Paldera


Francesco Paldera, from Bari, has gained experience in Italy and abroad.

He is ambassador of the Apulian and Italian cuisine for the ICE (Italian Trade Agency) in the world.

In 2015 he received a “Sustainability” special mention from the jury in the international competition of professional chefs “The Vegetarian Chance”.

He is also a trainer of alta ristorazione per la Federazione italiana cuochi km 0 and author of various publications.

The chef combines the satisfaction of the five senses with the respect for the cycles of nature: a cuisine that is good for the palate and for health.

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