Farm-house Serragambetta (Castellana Grotte)

Serragambetta lies on the south eastern hills of the Murge and is located between Castellana, noted for its caves, and Conversano, the City of Counts. It is the land of trulli, masserie (traditional manor farms), dry stone walls, ancient olive groves and red earth. It was built as a summer residence around 1880 by Doctor Domenico Lanera. One hundred years later, Domenico's mother started to host the first families during the holidays. The farm, which was always working in an organic and respectful way, was already certified in 1994.
Since then Serragambetta has been evolving constantly to meet present day demands whilst conserving the inspiration and aims of its beginnings - respect for its original architecture and the maintenance of its gastronomic traditions and authentic hospitality.
Hence, baking bread and pizza is carried out using the energy from flames kindled in the wood-fired oven whilst the electricity powering the wireless connection to the internet is produced by solar panels.
The sea is only 7 miles away but for a refreshing dip in the morning or a relaxing read outdoors, the swimming pool is a real bonus.

All accommodation whether room or apartment is equipped each with its own private bathroom. In the communal spaces (garden, swimming pool, wooded area, dining room etc) there are small tables, chairs, parasols and sun beds where you can read, or enjoy something to eat or drink. We have cots available for small children and can provide child size mattresses and sheets but we prefer parents to bring their own blankets and small pillows. For bigger children who are likely to fall out of bed we have adjustable bed rails which can be slipped under the mattress.

In the kitchen organic products are used exclusively, sourced for the most part from Serragambetta's own fields (Certified by ICEA, Organic Producer PO67) or other organic farms in the area.

In the vegetable garden the seasons dictate the crop cultivation. From the winter vegetables (turnip tops, broccoli, cauliflower, chicory, fennel, salad, etc.) to all the produce of summer which the sun and soil fill with light and flavor (tomatoes, zucchini, aubergine, peppers, green beans, basil, peas, cucumber, etc. etc.).
And then our extra virgin olive oil, our almonds, and fruit of every sort (figs, cherries, plums, lemons, pears, peaches, apricots, quinces, pomegranates, and so on).

At breakfast biscotti and fresh bread are well-accompanied by our homemade fruit conserves and just picked tomatoes, as are the just baked sweets and tarts.

Dinner is the most important time of day for socializing and enjoying good food. Around a large table guests exchange their impressions of the day's activities and plans for excursions for the following day are discussed, perhaps scanning maps for roads suitable for bike riding or the most sheltered coastal coves if the following day's forecast promises to be windy. And when the first pizzas start to come out of the wood oven, often musician friends appear who with the sounds of tambourine, guitar and piano accordion create just the right atmosphere for those who want to try out the local folk dancing - Pizzica or Tarantella.