uilt in the 16th century, this fortified farm is nearly self-sufficiently lived with its vegetable garden, farmhouses, chapel, livestock, and oil mill that made it a target for robbers and Byzantine soldiers.
Thanks to Vittorio, the owner, Masseria Torre Coccaro became a five star hotel with an allure of a Mexican hacienda with its white walls. Here, luxury is never flashy because the owner has retained the rustic aspect of the place with this embossed courtyard, the rooms were recently renovated and with stoned room and bathrooms. The rooms and suites are dispersed: the most beautiful are installed in the main building, while the others are additional buildings of less prestige.
For leisure, what a treat to enjoy the “landscaped” pool that gives itself a look of a sandy beach. In winter, the spa built in a grotto welcomes you with its mini heated pool, steam room and massage tables.
Nestled in the heart of Apuila, Masseria Torre Coccaro offers food from the land and sea, the Adriatic is located three kilometers away. Every day, in season, sea urchins, clams, octopus, squid and fish are delivered then cooked Italian style. My very favorite was the warm octopus salad with potatoes and mint! Regarding pasta, the chef assures and doesn’t question leaving the area without tasting the famous orichiette a la cime di rappa, a type of young broccoli sprout.
The gargantuan breakfast gives pride to local products: burrata of the finest freshness and fine meats but also, fruits and all kinds of bread.