Authentic Italian Cuisine at Masseria Il Frontoio, Puglia
Authentic Italian Cuisine at Masseria Il Frontoio, Puglia
Slow Food, Farm-to-Table Dining, and True Puglian Hospitality
I’m in the mood to talk about proper Italian food. Partly thanks to an old Rick Stein programme I’ve ust watched. Not just any Italian food, but the kind that makes you want to pack your bags and head straight for the heel of Italy's boot. I'm referring to Masseria Il Frontoio, a place that's not just a restaurant—it is something of a shrine to the Slow Food Movement. By which I mean: that good old-fashioned way of eating that doesn't involve rushing about and grabbing a pre-packed something-or-other.
Armando Balestrazzi speaks with visiting journalists
A Taste of Puglia: As Seen on Rick Stein’s Mediterranean Adventures
I was re-watching Rick Stein's Mediterranean escapades the other day and there he was, tucking into a grand lunch at this very spot in Puglia. If Rick rates it, then it’s probably something special. This is no flash-in-the-pan eatery; it has a very, very long pedigree. It is a place where they care a great deal about the food and ingredients and where it comes from.
A Historic Setting in the Heart of Southern Italy
And the setting is special—especially if you visit the place on a baking hot day as I did a few years ago. Tucked away within the ancient, sun-baked walls of the masseria itself, you can almost feel the ghosts of generations past muttering stuff about olive oil and sun-ripened tomatoes.
Meet the Man Behind the Masseria: Armando Balestrazzi
Then there's the owner who spent some time chatting with us. Armando Balestrazzi is a bit of a character. Told me he only employs "zero-kilometre cooks – not chefs."
“What we do here is preserve the soul of rural Puglia,” says Armando. “Our cooks are local women who learned everything from their mothers and grandmothers. They bring more than recipes—they bring memory and instinct.”
Olive millstones at Masseria Il Frontoio
What's that all about? Well, it's these lovely local women from the hills around Ostuni. They don't muck about with fancy techniques or imported ingredients. No, they stick to what they know—recipes passed down through their families, using only the best organic produce grown right on their doorstep.
“The flavours don’t come from tricks—they come from the land,” Armando says. “When you eat here, you’re tasting our story, our soil, our seasons.”
Interior Masseria Il Frontoio
These aren't just cooks; they're custodians of tradition, with an instinct for when the broad beans are just right and which wild herbs will sing with a particular dish. There's no airs and graces in their kitchens, just the honest-to-goodness aroma of proper home cooking in Puglia.
The Ultimate Puglian Feast: A Celebration of Local Ingredients
A word of warning: when they say "lunch" in these parts, they mean a large meal that would keep most of us going for a couple of days. Five to ten courses. So, turn up hungry, and don't go filling up on the first plate of antipasti, tempting as it may be. This is a marathon, not a sprint. A leisurely, lengthy, unforgettable ramble through the glorious Puglian larder.
Fresh vegetables, fragrant herbs, and some of the best olive oil in the world.
Antipasti that could be a meal in themselves – cream cheeses like burrata, cured meats, olives...
Then comes the handmade pasta, with simple sauces that let the ingredients do the talking.
There could be hearty stews, grilled meats, or the freshest Adriatic fish.
And just when you think you're done for, out come the cheeses and a homemade Puglian dessert.
“Every dish we serve is part of a journey,” Armando says. “It’s not just food—it’s a cultural experience.”
Experience the True Flavours of Southern Italy
New olive branch at Masseria Il Frontoio
It's an experience to be savoured, a chance to slow down, enjoy the company, and truly appreciate the sheer bounty of this hot and fertile corner of Italy. Masseria Il Frontoio is not just a place to eat—it’s a place to remember what real food tastes like.
Enjoying the old car at Masseria Il Frontoio
