A corner of Puglia at Modena’s doorstep: not a masseria, but an old mill that welcomes with the aromas and flavors of the heel of Italy. Vegetables reign supreme – stuffed peppers, eggplant parmigiana, fava purée with chicory – while, despite being in egg-pasta territory, fresh Mediterranean interpretations shine. Among the entrées, ample space is given to meats cooked over live embers, the authentic heart of Puglian tradition. To close, desserts arrive in a large basket: small delights, often featuring dried fruit and chocolate, celebrating a simple and genuine indulgence.