Oppure - Masseria Moderna Menu

At Oppure - Masseria Moderna, the menu reads like a carefully structured journey through Puglian tradition and contemporary creativity. The antipasti set a rustic yet refined tone, from “In campagna”, the hearty Il signor tagliere di capocollo e salamino d’asino, and the comforting Bombette di maiale, cipolla alla cenere e patata affumicata, to the more marine and delicate “Al mare” 3 assaggi and the balanced Selezione di formaggi - 5 pz.. The primi courses continue this narrative with bold reinterpretations such as Spaghetti all’assassina di cime di rapa e zabaione alle acciughe, the fragrant Linguine, cozze e lemongrass, the layered Risotto, scampi, capperi, limone e caffè, the nostalgic Rigatoni al ragout della domenica e caciocavallo, and the inventive Cannelloni di manzo crudo e cotto, peperoni, pecorino e santoreggia.

For secondi, the kitchen moves between land and sea with dishes like Vitello alle erbe, cime di rapa e ceci affumicati, the deeply traditional Polpo in pignata, the elegant Dentice al pepe verde e spinaci, the rustic Brasciole cotte in coccio, and the more modern Maiale, melanzana affumicata, albicocca senapata e nocciole, each reflecting a thoughtful balance of smoke, acidity, and texture. Desserts maintain the same expressive identity, featuring Pan brioche caldo, zabaione al limoncello, confettura di pesca e gelato allo yogurt, the airy Meringata, zuppa di pesche, spuma di mandorle e sorbetto di anguria, the classic Tiramisù "Antica ricetta", and the indulgent Bavarese al cioccolato fondente, passion fruit e mango.

The experience is further shaped by the structured tasting menus-“TERRA”, “FUOCO”, “ACQUA”, and “ARIA”-each offering four courses inspired respectively by countryside traditions, fire and smoke techniques, maritime heritage, and more experimental pairings. Overall, the menu feels cohesive yet adventurous, blending memory, territory, and technique into a single, well-curated culinary identity.