A Farmhouse in the Heart of Manhattan

By Ornella Fado

La Masseria

235 West 48 Street 

New York, NY 10036


The three owners of La Masseria, Peppe Iuele, Enzo Ruggiero and Pino Coladonato (who is also executive chef), have been serving authentic Italian food with an emphasis on the traditions of the Apulia region for almost 10 years. Chef Coladonato, a native of the region of Apulia, gave me some insight into his kitchen and the way La Masseria is bringing the region of Puglia to New York. (“Masseria” is the heart of a large working farm.) He even helped me prepared some tasty dishes alongside him. Here’s one of my favorites …   

Cialledda Fredda (Bread Salad)

Serves 4-6

1 lb two-day-old bread
1 lb sweet cherry tomatoes
2 fresh cucumbers, peeled
2 baby arugula
Extra-virgin olive oil
Salt and pepper

Start by cutting the bread into cubes. Run the cubes under cold water for a few seconds, and squeeze them delicately to remove excess water. Dice the tomato and the peeled cucumber, and chop the arugula. Combine all ingredients with the bread and a lot of olive oil. Add salt, pepper, and oregano to taste.

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