Masseria Santa Lucia

We arrive around 5pm into a little Masseria Santa Lucia 6km from the southern most tip of Puglia for our next 4 days cooking and sightseeing adventures.  Heading slightly inland but as the heal of the boot is fairly narrow it's still not to far either way to the coast anyway.

We are greeted by a beautiful lady our age and who with her partner have also started up in agrotourisum, leaving the north some 10 years ago to start a fresh in Southern Italy. Lucania  was in sales and Danilo traveled the world and into Australia  in the pearl industry. Danilo is the chef and he will be doing the classes each afternoon with us prior to food service.

This Masseria has only 7 rooms so more our size business and Lucania like me does front of house so I can already tell that the four of us are going to get on famously. With them both speaking great English one can start to have more of a chat.
Here they grow olives, almonds, veges and their own black wheat (ancient grain a old style which has been bought back into production by little organic farmers) which they grind to make flour for the pasta and breads for the small restaurant.
Since the GFC not so many locals come out much for dinner anymore so most of their trade is the tourism sector being mostly in-house guest.