In the up-to-date stables, milking is done with modern and safe systems and fresh milk is immediately brought to the cheese factory of our masseria, to be turned into dairy products (mozzarella, burrata, scamorza, fresh and seasoned cheeses, caciocavallo, etc...), something we are really proud of here at the large farm Madonna dell'Arco.

The artisan working, the use of products grown at home, the rigid respect of safety standards, guarantee an absolute quality, that also includes wine and olive oil, that is extracted by the wonderful century-old trees that frame the white walls of our masseria.

Meat is consumed fresh (do not miss the fillet and the sausages cooked over Macedonian oaks embers) or worked and turned into that delicacies that have made so famous the Murgia among who loves good cooking and Mediterranean tastes. Different kind of cold cuts, above all the "capocollo martinese", in the making of whom are strictly respected all the most rigid protocols, such as the breed of swines, their nutrition, the working processes, the smoking that has to be done exclusively with oak and, in the end, the aging.