Masseria Tour, Burrata Tasting

Masseria Tour, Burrata Tasting, 1.5 hours, rated 4.7 across 479 traveller reviews.

Overview

Masseria Seppunisi sits on the Murgia plateau, between the Itria Valley and the edge of Salento, and dates back to the 16th century. Four generations of the same family have kept the masseria running, and the whole visit is built around what still happens there daily: cows being milked, milk being turned into cheese, and wheels resting in the aging chambers.

The tour lasts an hour and a half and runs in Italian or English. With an expert alongside, you shape fresh mozzarella and burrata yourself. After the cheesemaking there is a final aperitif: five cheeses, cold cuts, taralli, focaccia and a dessert, with local wine. Water is provided throughout the visit.

This is a working farm visit rather than a museum piece, so it suits travellers who want to see the actual process and get their hands into the curd. The chance to pet the calves makes it an easy fit with children, and one reviewer recommends bringing them along. One reviewer also mentions a shop on site selling cheese, olive oil and cured meats to take home.

What's Included

Itinerary

1. Arrive at the masseriaMeet at the farm itself, on the outskirts of the village, not the shops in the centre. Search for Masseria Seppunisi on a map before setting off.
2. History of the farmThe guide introduces the masseria, which dates to the 16th century, and explains how four generations have kept its traditions going.
3. Barn visitWalk through the barn where the cows are kept. Calves are here too, and visitors can pet them.
4. Dairy and aging chambersContinue into the dairy where milk is transformed each day, then into the cheese aging chambers.
5. Hands-on cheesemakingWith an expert on hand, make fresh mozzarella and burrata yourself.
6. Aperitif and tastingFinish with a platter of five cheeses, cold cuts, taralli, focaccia and a dessert, accompanied by local wine.

What To Expect From The Tour

A few practical points will help you get the most out of the visit.

• Footwear. Closed, comfortable shoes are required. Sandals and flip flops are not allowed, which makes sense given the barn and dairy floors.
• Come hungry. The final platter is substantial, with cheese, ham, bread, yoghurt and wine. One reviewer described it as a small lunch rather than a snack.
• Hands-on by choice. Participation in the cheesemaking is offered to everyone who wants it. Reviewers note that those who prefer to just watch the demonstration can do so.
• Good with kids. The calves and the interactive cheesemaking make this a workable outing with children. One reviewer who visited with families present described them enjoying themselves.
• Getting there. There is no hotel pickup or drop-off, so you need your own transport to reach the farm. Check the meeting point carefully, since the listing warns against confusing the farm with shops in the village.
• Shop on site. Cheese, olive oil and meats are sold at the masseria, according to one reviewer who bought items to take home after the tasting.

Common issues. Some travellers say smaller groups would improve visibility and participation during the demonstration. One reviewer also noted the stated duration felt longer than the actual farm tour, with the tasting afterwards taking place at your own pace on the terrace. The farm is on the outskirts of the village, and the listing warns that people sometimes mistake shops in the centre for the meeting point, so double-check the location before you travel.

Common Questions