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Nestled in the peaceful countryside of Pietrelcina — the world-famous village known as the birthplace of Padre Pio — Masseria Fontana dei Fieri is, above all, a home of flavors. The restaurant comes to life within an old farmhouse built from local stone, carefully restored to preserve its authenticity and transformed into a welcoming place where time seems to slow down.
The cuisine is deeply rooted in the surrounding land. Behind the structure, about two hectares of cultivated land provide many of the ingredients used in the kitchen: seasonal vegetables, fresh greens, and aromatic herbs grown in a dedicated area — one of the most genuine expressions of Sannio’s culinary soul.
Among these crops, bees play a fundamental role. Through pollination, they help keep the herb garden lush and thriving. From this delicate balance also comes a small-batch, handcrafted honey — a pure expression of nature and the environment in which it’s made.
The gastronomic offering is based on a simple and honest tradition, made of recipes that highlight just a few carefully chosen ingredients, processed with respect for time-honored preparations. Each dish tells a story of family, lived-in countryside, and conviviality, offering guests a sincere experience — far from trends and close to the true identity of the region.
Dining at Masseria Fontana dei Fieri means sitting down in a place where food isn’t a spectacle, but a story — one made of daily gestures, patiently cultivated ingredients, and a tradition that lives on, one plate at a time.
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Curiosities
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The name Fontana dei Fieri comes from the road on which the Masseria stands, named after an old fountain (now no longer in use) located at the beginning of the street.
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According to local legend, this area once offered refuge to the Fieri, ancient Ligurian knights fleeing the Romans — a tale that adds charm and mystery to a place already rich in identity.
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