Masseria Murgia Albanese

Masseria Murgia Albanese: holidays in Noci, Bari

Albanian Murgia it's a historic farmhouse in the territory of Noci result of the eighteenth-century restructuring of a seventeenth-century structure. The farm now belongs to the current owners for a hundred years and during these long years has been loved country house and summer residence, but has always remained active as a livestock farm with breeding of dairy cows.

From the 2001 opens its doors to a small number of guests with whom to share the quiet country life, still marked by the slow rhythms of nature preserving the original furnishings but adding the necessary comfort. Rooms they have private bathroom, air conditioning, heating and free WI-FI in the common areas. At guests' disposal a double bedroom with bathroom, one suite composed of a double bedroom, a bathroom and a twin bedroom and a delightful outdoor annex consisting of a living room, a double bedroom, a bathroom, a further double bedroom and a kitchen.

La addiction it also has a private terrace and equipped outdoor areas. Strategically positioned to visit most of our beautiful region, the farm is a 12 km from Alberobello and 20 km from Martina Franca. Very close also Matera reachable in 45 minutes. Only 20 minutes from the beautiful Ionian beaches and 40 minutes from the coasts of the Adriatic.

La breakfast is based on the products of our farm with fresh milk, our jams, cakes and homemade biscuits, as well as cereals, fruit juices, yogurt and on request savory products. It will also be time to give all the information on the territory and advice on the beauties to see of our land.
In addition to large outdoor areas for relaxation and walking, the farm offers the possibility of cooking classes and typical baking with cooking in the wood oven of the structure.
Also available is the old barn that can seat up to 80 people seated.

The history of the Albanian Murgia Masseria

Albanian Murgia it's a historic farmhouse built in the 1600. Towards the end of the 1700 assumed the current appearance following an ambitious restructuring desired by the Albanese family, family of noble origins owner of numerous estates.

The family, through patriotic and official Giuseppe Leonardo Albanese, linked their history to the Neapolitan Republic of 1799. Called to be part of the Provisional Government of the Republic, made up of twenty-five members, it initially played an important role in the Albanian Law Committee and became one of the five members of the Executive Commission, in which it played a prominent role; for a short time he held the posts of Minister of War, Navy, and Foreign Affairs. The Neapolitan Republic, however, not having received popular consent outside the capital, had a short life: just six months. With the victory of the Sanfedist forces and the end of the Republic, Albanese was condemned to hang. The family, after the confiscations suffered as retaliation and a subsequent fall of power, gradually left the territory.
From the first years of the 900 the farm is owned by the French family who have maintained its essential prerogative, preserving theoriginal agricultural vocation con thebreeding of dairy cows. The farm, used as a summer residence during the last 100 years, from 2001 opens the doors to a small number of guests with whom to share the motto that stands in the stone inscription above the entrance portal "... Here a peaceful life is led away from the city's worries and ambitions ..."

Services: B & B in a historic Apulian farmhouse

La farm offers a service of Bed & Breakfast: available to guests 1 double room, 1 suite and an apartment that can accommodate up to 5 people (single with possible access for disabled) The cost includes breakfast based on farm products.
On request it is possible to have dinner in table d'hôtes e taste the products of the vegetable garden, the rosoli and homemade preserves along with the others specialties of the area.

Pugliese cooking lessons

It is also possible to book on request Pugliese cooking lessons: practical lesson of orecchiette and of first and second of tradition, in addition to sweets, jams and rosoli. also baking lessons (bread, biscuits and friselle) and cooking in the wood oven of the farm. Finally pizzica lessons.