Resident chef

The cook spends the day at the house: coffee at 7:30, lunch at one, dinner at eight, and the shopping list closed with you the night before. At Masseria I gave Fichi the chef already lives on the property and cooks with the olive oil of his own crop; in the other houses he arrives on the eve of his.

The daily is ten hours departures: from seven to one and a half, and again from six to nine and a half. There is an afternoon off a week — usually Tuesday night when a cold dinner is ready in the fridge. Fair, butchers and fish shops go separately at the price of the bill, and the bill closes at the end of the stay. Wine does not enter: what opens from the winery is charged per bottle.

Before closing, you get the name of the chef, where he worked and three example menus. If it doesn't match in the first two days, we switch at no cost for the next 48 hours. Vegetarian, gluten-free and lactose-free come out of the same kitchen; kosher and halal depend on the city, and we say in the proposal it is.

• Three meals a day, house time
• Shopping list closed the night before
• Fair, butcher and fish shop made by the chef
• Menu of the week written before the trip
• Food restrictions cooked separately
• Clean kitchen at the end of each service