The PugliaKitchen Journal

Stories, Recipes & the Season

From the kitchen, the farm, and the table. A record of what grows, what we cook, and what we learn.

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Private Chef February 14, 2026

How to Plan a Private Chef Dinner in Your Puglia Villa

Everything you need to know before the evening begins: what to ask, what to expect, and how to make the most of having a chef come to you.

The Farm October 22, 2025

Olive Oil Pressing Season at Masseria Bianco

October in Puglia means the harvest. What it looks, smells, and tastes like when the olives come in and the press runs for the first time of the year.

Seasonality September 5, 2025

The Autumn Harvest: What We Cook in September and October

When summer fades in Puglia, the real cooking begins. A look at the seasonal produce that shapes our menus in the most generous months of the year.

Apulian Food June 18, 2025

What to Eat in Puglia: A Guide for First-Time Visitors

Orecchiette, burrata, focaccia barese, fave e cicorie. The dishes you must eat on your first visit, and the stories behind each one.

Ingredients May 3, 2025

Burrata vs Mozzarella: What is the Difference and Why It Matters

They are not the same thing. Chef Domenico explains the difference, how both are made at Masseria Bianco, and when to use which one at the table.

Recipes April 12, 2025

Orecchiette: The Shape That Defines Apulian Cooking

The history, the technique, and the reason these small ear-shaped pasta pieces are impossible to replicate without someone showing you in person.

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“Reading about Apulian food is a good start. Eating it is better. Cooking it with us is something else entirely.”

Chef Domenico Bianco

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