The Trulli di Venere Resort provides an authentic and sophisticated experience, blending the charm of Apulian tradition with modern comfort. Nestled in the countryside of Castellana Grotte, the trulli maintain their original limestone architecture, featuring characteristic conical roofs and naturally cool interiors, enhanced by exclusive amenities.
The interiors showcase a mix of rustic elegance and contemporary details, including three bedrooms with private bathrooms, a cozy living area with a fireplace, and a welcoming kitchen. The resort offers air conditioning, Wi-Fi, and an infinity outdoor pool that seamlessly integrates into the landscape, surrounded by ancient olive trees and Mediterranean shrubs. Guests can unwind in furnished areas with sun loungers and pergolas, enjoying a serene atmosphere.
The stay is enriched by unique experiences, such as wine tastings, strolls among the olive groves, and visits to the charming villages of the Itria Valley, including Alberobello, Locorotondo, Polignano a Mare, and Martina Franca. Traditional Apulian cuisine, featuring local ingredients and authentic dishes, completes a sensory journey that combines taste and culture.
Located in a region characterized by a Mediterranean climate and soils particularly suited for olive cultivation, the Trulli di Venere Resort allows guests to immerse themselves in a unique natural setting where the history and beauty of Puglia merge with exceptional hospitality.
The traditional breakfast in the Castellana Grotte area, as in much of Puglia, is a mix of sweet and savory flavours, with particular attention to local products and seasonality.
Coffee: Coffee is an essential element. Leccese (or Salento) coffee is often consumed, especially in summer: espresso coffee with ice and almond milk (or almond syrup). Alternatively, you drink the classic espresso or cappuccino.
Pasticciotto: Typical Salento dessert, but widespread throughout Puglia, it is a small treasure chest of shortcrust pastry filled with custard. It is a must for Apulian breakfast.
Baked products: Taralli, friselle (although more often consumed as a snack or light meal), fresh bread, rusks.
Jams and honey: Often locally produced, they accompany bread and rusks.
Fresh seasonal fruit: Grapes, figs (especially at the end of summer), citrus fruits, peaches, apricots, depending on the season.
