Among the trulli of the Selva di Fasano, a former farmhouse dating back to 1730 has been reborn as a rural and sustainable oasis. Here, its philosophy of “silence, space, time” echoes throughout.
Nestled in the rolling countryside of the Itria Valley, a stone's throw from the Selva di Fasano and not far from the coast of Monopoli, Nina Trulli Resort slowly reveals itself, among rows of Primitivo and strawberry grapes, like a small stone village in constant dialogue with the land. Its rural soul lies in what was once known as Masseria San Francesco, dating back to 1730. Today, it is a charming retreat where trulli and architectural details tell a story of authenticity.
A stone village among olive trees: Nina Trulli Resort
The new owners took over last December: Rosalinda Paparella, who, together with her husband, has been able to carry on the original vision of Nina Trulli, injecting new energy and a more marked ecological awareness. Whether it is Rosalinda's passion for period buildings or her desire to keep up with the times, here you can sense the sincere feeling of someone who loves the past and knows how to respect it.
There is no desire to bow down to easy tourism, which often (unfortunately) chases the “brand” of Puglia and leaves behind the true excellence of the territory. Quite the contrary, its essence remains imprinted in the motto “silence, space, time”. Today, the structure also speaks of concrete sustainability: no plastic, active composting, and waste reduction thanks to targeted green choices, such as the fiberglass swimming pool and the installation of a future well for the vegetable garden. Nina Trulli is not a resort for a quick visit; it must be chosen and inhabited. “You don't happen to come here by chance,” says Rosalinda.
The land covers over five and a half hectares, on which eleven perfectly preserved trulli stand. Two of them, without their characteristic pinnacles, were once granaries. The chapel of San Francesco, now deconsecrated, has been converted into a cozy reading room with tables and a small display case of local handicrafts: Altamura honey, extra virgin olive oil, pomegranate vinegar produced from the 150 trees on the estate, and Mediterranean fig essences.
Orto Ristorante: authentic cuisine in an aromatic garden
In the heart of the resort, inside an old tractor shed that has been transformed into a state-of-the-art kitchen, Orto Ristorante has been created, with a new outdoor area featuring beautiful round wooden tables and large windows overlooking the rows of the aromatic garden. At the helm is 32-year-old chef Angelo Borrelli, a native of Casamassima in Puglia, who speaks with passion and serenity.
“I am happy here. I have my vegetable garden, my herb garden, the countryside. For me, it's a passion, not work. I've never even been attracted to experiences abroad, I just want to tell the story of the real Puglia and I want to do it well,” he says. Here, we don't work to impress, but to reconnect taste with its roots. The vegetable garden is the starting point but also the center around which everything revolves: the choice of seeds, the care of native varieties, the daily harvest, and ethical and no-waste processing. The dining room is simple and elegant in its service, but what really sets it apart is the vast knowledge that goes into the dishes and wines: a wine list of over 130 labels, with meticulous attention to the Apulian territory and small Italian and foreign producers.
The dishes
The menu offers two options: “Ingredienti Verdi” (Green Ingredients), which is entirely vegetarian, and “Il Viaggio Lento” (The Slow Journey), which starts in the vegetable garden but extends to the sea and local sheep farming. The aperitif opens up a whole new world: surrounded by characteristic dry stone walls, at a rough stone table, you can sip an excellent drink made with rosolio, ginger, bay leaf, and lemon verbena; followed by a raviolo stuffed with cialledda; a tartlet with carob and Celline olives; a sphere of stale bread and potatoes with pecorino and, finally, a concentrate of bitter almonds from Toritto. Among the appetizers, to be eaten like tacos, chestnut flour and mushroom crepes with pumpkin seed and pine nut pesto, wrapped in a fried vine leaf. More theatrical is the barattiere with prickly pear sorbet and barattiere milk foam, topped with tomato kimchi from the garden, an example of virtuous fermentation.
Another signature dish is the one with tomato, basil, and gin gazpacho, made with ingredients from the garden: from the tomato sphere to the scraps used for the gazpacho, to the basil air. Alongside, a small steamed bun with tomato and oregano for the perfect accompaniment. What really strikes you about this dish (as with others) is the premise. Guests literally enjoy a front-row seat in the garden: there are rows of aromatic herbs, the vegetable garden to the left, and baskets full of tomatoes and basil of all varieties arrive at the table, which are then found on the plate.
Next up is the square of red pepper with lamb tartare from Azienda Querceta, sea fennel, and lemon gel, combining a salty flavor with freshness. The dish with two Apulian onions (from Acquaviva and Margherita) is a small slow food poem: gnocchi with blue goat cheese, vinegar spherification, and hot broth poured at the table. The main courses speak of roots and innovation: from chicory from the garden, seared on the plancha, with raw scampi from Santo Spirito and egg yolk, to pancotto of legumes and chicory, enriched with zero-waste ravioli stuffed with bitter herbs and cooked in vegetable juice.
Then comes the sheep, cooked sous vide, with a base of its own trimmings, a beetroot and potato pie, and dehydrated apricot. Among the main courses, there is also preserved eggplant with Primitivo reduction, served with garden oregano bruschetta. The Asfodelo honey dessert closes with a botanical note: semifreddo, lemon gel, almond honey shortbread and whipped ricotta. The petit fours are served directly by the chef: salted almond crumble and chestnut honey, sweet and savory like the territory it represents.
Wellness and hospitality in the trulli
The hospitality at Nina Trulli Resort is a natural extension of Orto's philosophy. Upon arrival, a sensory treat awaits you: water flavored with verbena, mint, and lemon, and eucalyptus wipes. Small gestures that prepare you to listen to the place. There are six rooms in total, including three suites, distributed among authentic trulli and a former stable that still has its original manger. Each room has its own character but all share a simple aesthetic, with their own private patio: natural fabrics, wooden furniture, Grottaglie ceramics, and stone take center stage. A final trullo, once used for aging cheese, now hosts wellness treatments such as massages and relaxation rituals.
The day begins with a traditional Apulian breakfast, served between the orchard and the trulli complex. The atmosphere is priceless, and the table is laden with warm ricotta, chocolate bruschetta, stracciatella cheese, pasticciotti, sea salt cured meats, jams, seasonal fruit, and a selection of eggs. Nina Trulli is also about relaxation and peace, where everything moves at a slow pace and even the cicadas seem to sing softly. On one side, the dry summer landscape of the Itria Valley, where the hot sun hardens the earth; on the other, the elegant English rose garden and the aromatic herb garden with all its colorful scents. In the center, the swimming pool and an express pool lunch service, including red prawn carpaccio, gazpacho, and fresh vegetables. In the afternoon, the small “Controra” menu accompanies the quiet under the large centuries-old oak tree, while in the evening you can choose between the gourmet dinner at Orto or the simpler dinner at Patio, reserved for resort guests.
A place where you eat what you grow, sleep in centuries-old trulli, and breathe in the silence of the Apulian countryside. Where modernity is at the service of memory and sustainability is not just a label, but a daily practice. In a time when everything is fast, Nina Trulli e Orto offers a slower pace. And the certainty that true luxury today is returning to what is essential.
CONTACTS
Contrada Tortorella, 520 (70043) Monopoli (BA);
Phone 0802226831;
www.ortoilristorante.it - www.ninatrulliresort.it;
Phone 3791545902;
