Tenuta Pinto

A masseria near Mola di Bari

Tenuta Pinto is a masseria from the 1700s in Contrada Brenca, in the countryside of Mola di Bari, in the province of Bari. White stone and centuries old olive trees give the property its character, and weddings use the olive grove, an illuminated courtyard, a timber pergola and a barn. It is a working farm with its own kitchen, a restaurant and seven rooms.

It is run by the Pinto family. Domenico Pinto and his wife Isabella bought the masseria, and over the years it became a place for weddings, private events and stays. Domenico inherited from his father, Vito, a love of the land and a knowledge of rural traditions, and he built up the agricultural business, while Isabella took charge of the hospitality and the care of guests. Their children work in it: Chiara leads sales and events, Nicole handles administration and management control, and Vito is a farmer and researcher who looks after the plants and the vegetable garden.

Long tables under strings of lights in the olive grove at Tenuta Pinto — Long tables under strings of lights in the olive grove. Photograph: Tenuta Pinto.

Ceremonies

Vows can be exchanged under centuries-old olive trees, in the illuminated courtyard or beneath the timber pergola that faces the grove. There is no minimum number of guests, so a ceremony can be as small as the couple wishes, and weddings are welcome for couples of every kind. The courtyard is lit after dark.

White chairs set under a timber pergola facing the olive grove, Tenuta Pinto — A ceremony set up under the timber pergola, facing the olive grove. Photograph: Tenuta Pinto.

The estate also names the aia, the old threshing floor, among its spaces, and the lawns and paths around the masseria are used for photographs and for guests to gather.

Receptions

A reception starts with an aperitif in the courtyard. A chef’s cooking show and appetisers follow, and the appetisers cover cold cuts and cheeses, raw fish and vegetables from the estate garden. Dinner is served in the barn, the fienile, seated or as a buffet. Apulian street food booths offer panzerotti, dairy products and other local recipes.

Tables laid on the stone-paved courtyard beside the masseria, Tenuta Pinto — Tables laid on the stone-paved courtyard beside the masseria. Photograph: Tenuta Pinto.

Weddings of up to 200 guests can be hosted, and the maximum for a given date is worth confirming with the events team.

The barn laid with round tables beside tall windows onto the olive trees, Tenuta Pinto — The barn, il fienile, laid with round tables beside tall windows onto the olive trees. Photograph: Tenuta Pinto.

A covered pergola set with long tables gives a third place to dine, with white curtains that can be drawn along the sides.

The covered pergola set with long tables behind white curtains, Tenuta Pinto — The covered pergola set with long tables behind white curtains. Photograph: Tenuta Pinto.

The kitchen

The kitchen is led by Executive Chef Giuseppe Pedone, who is named an Ambassador of Italian Cuisine in the World. He worked with Parisian nouvelle cuisine and in starred restaurants around the world before returning to Puglia to cook at Tenuta Pinto. His cooking is contemporary Apulian, drawn from the Murgia to the sea, and the direction follows the Sustainable Mediterranean Diet. Giuseppe Pellegrino is Head Chef, and a pastry team runs the pastry laboratory, so both the cooking and the pastry are made in house. The pastry team is Vito Selvaggi and Ilenia Costanza. The Executive Chef writes the event menus, manages the kitchen staff and trains them, and he holds that quality is the most important ingredient, in the products, the dishes and the team.

Giuseppe Pedone, Executive Chef at Tenuta Pinto — Giuseppe Pedone, Executive Chef. Photograph: Tenuta Pinto.

The menus rest on what the estate grows: olive oil, vegetables, fruit, aromatic herbs, legumes and preserves, grown and processed on the estate through the seasons. The restaurant is open on Saturday and Sunday for lunch and dinner, with a seasonal tasting menu at Sunday lunch only. The kitchen also caters events away from the estate, with personalised menus built with the client, and its own examples are a dinner in a historic villa, a buffet in a company space and a lunch in a private residence.

A chef plates a dish in the Tenuta Pinto kitchen — A chef plates a dish in the kitchen. Photograph: Tenuta Pinto.

Catering at weddings is in house, and couples cannot bring their own caterer.

A buffet of salads and plates laid out at a reception on the estate, Tenuta Pinto — A buffet laid out at a reception on the estate. Photograph: Tenuta Pinto.

The farm

Tenuta Pinto is a working organic farm. Vegetables, legumes, fruit and olives are grown on the estate with methods that limit environmental impact and protect biodiversity, and every step is kept under the farm’s own control, from the field to the table. Solar panels on the farmhouse roofs produce energy.

Rows of vegetables in the estate farm garden, Tenuta Pinto — Rows of vegetables in the estate farm garden. Photograph: Tenuta Pinto.

The business is a Società Benefit. Its published commitments include reducing food waste, an ethical supply chain, protecting biodiversity, sustainable tourism, transparency and measuring impact, and its impact programme has four areas: a responsible supply chain, wellbeing and training at work, experiences rooted in the land, and environmental respect. It works with academic institutions, including CIHEAM Bari, on sustainability and wellbeing, and it publishes a code of ethics and a gender equality policy under the UNI/PdR 125:2022 standard. The venue also shows a Wedding Awards 2025 badge on its site.

Rows of cabbages in the estate vegetable garden, Tenuta Pinto — Rows of cabbages in the estate vegetable garden. Photograph: Tenuta Pinto.

The people who run a wedding

Five people look after a wedding at Tenuta Pinto. Anisa Cili and Alessandra Pietanza work in the back office, where they plan weddings, coordinate the suppliers and answer couples’ questions. Teresa Valentini and Marianna Moccia are the event designers who set up the spaces and choose the materials and decorations. Miriana Marinelli is usually the first contact for a couple, introducing the estate, the services, the spaces and the prices, and she also handles guest check-in and check-out.

The Pinto family and the Tenuta Pinto team on the lawn among the olive trees — The Pinto family and the team on the lawn among the olive trees. Photograph: Tenuta Pinto.

In the dining room, Antonio delle Noci directs service, and Valerio Putignano, the bar manager, writes the drinks list and runs the bartending team, with cocktails made from natural ingredients. Chiara Pinto leads the events side of the business and Vito Pinto the land.

The rooms

The estate has seven rooms, each named after a Mediterranean plant: Melograno, the pomegranate, Glicine, the wisteria, Carrubo, the carob, Lavanda, lavender, Ulivo, the olive, Rosmarino, rosemary and Corbezzolo, the strawberry tree. The largest is Glicine, 48 square metres on the ground floor with a double bed and two singles, a private garden and room for four. Carrubo is the junior suite, 26 square metres, with a whirlpool bath and its own garden. Ulivo, 24 square metres on the first floor, has a balcony, and Lavanda, 21 square metres on the ground floor, has a bathroom adapted for guests with reduced mobility. Melograno, also 21 square metres, has a Turkish bath and a private solarium terrace. Corbezzolo is 18 square metres and Rosmarino 15, both on the first floor.

Glicine: the double bed beside a door to the garden, Tenuta Pinto — Glicine: the double bed beside a door to the garden. Photograph: Tenuta Pinto.

Rooms have air conditioning and heating, a smart TV with satellite channels and free Wi-Fi. Glicine has a private bathroom with a shower, bath products, a hairdryer, linen and slippers, and a minibar. Together the rooms sleep up to 21 guests, and agreements with nearby bed and breakfasts and hotels are available for larger wedding parties.

Ulivo: double bed with French windows to the balcony, Tenuta Pinto — Ulivo: double bed with French windows to the balcony. Photograph: Tenuta Pinto.

Two weddings at Tenuta Pinto

Thomas and Claudia came from Australia and married at Tenuta Pinto on 1 October 2025 with 20 guests, close family and friends. The ceremony was held in the garden, and dinner was served at a long table in the masseria’s indoor rooms. Chef Pedone cooked seasonal dishes from local ingredients, and the menu was built as a link between Italy and Australia.

Thomas and Claudia exchange vows under a draped arch in the garden at Tenuta Pinto — Thomas and Claudia exchange vows under a draped arch in the garden, 1 October 2025. Photograph: Youness Taouill.

Thomas and Claudia on the lawn among the olive trees after the ceremony, Tenuta Pinto — Thomas and Claudia on the lawn among the olive trees. Photograph: Youness Taouill.

Suresh and Madhu held an Indian wedding, with guests travelling from around the world and the couple arriving a few days ahead. A pre-wedding evening was held under the olive trees, lit by lanterns and string lights. The ceremony took place in the garden in front of a sacred fire. Chef Pedone combined Apulian flavours with spiced notes, and the tables carried tropical flowers and saffron, red and golden fabrics.

Suresh and Madhu walk back along the aisle as guests look on, Tenuta Pinto — Suresh and Madhu walk back along the aisle after the ceremony. Photograph: Francesco Caroli.

Suresh and Madhu dance on the lawn after their Indian ceremony, Tenuta Pinto — Suresh and Madhu on the lawn after the ceremony. Photograph: Francesco Caroli.

The couple enter dinner under string lights in the courtyard, Tenuta Pinto — The couple enter dinner under string lights in the courtyard. Photograph: Francesco Caroli.

Other events on the estate

Weddings are one use of the estate. Tenuta Pinto also holds private parties and birthdays, christenings, first communions and confirmations, corporate events and meetings, theme parties and gala dinners, and wellness retreats and workshops. Its photographs also show yoga, a jazz concert and a cooking class, and the restaurant is open to visitors at weekends. The estate takes events at any time of the year.

Booking a wedding at Tenuta Pinto

The whole property can be taken for exclusive use. Catering is in house, and weddings are held at any time of the year. An events team plans each wedding with the couple, from the choice of spaces and Apulian styling to menus, decorations, lighting and flowers. Prices are given on enquiry. To book a visit, use the website, call +39 080 4737532 or send a WhatsApp message.

The maximum number of guests for a date, the prices and the guest accommodation are the points to settle with the events team before a date is held. The listing carries the full record, and the magazine issue shows the estate page by page. Tenuta Pinto also sits within the wider guide to weddings in Puglia.

Getting there

Tenuta Pinto is at Via Chiancarelle 13, Contrada Brenca, 70042 Mola di Bari, in Puglia. The nearest airports are Bari and Brindisi, and there is a car park at the entrance.

Wedding enquiries

Tenuta Pinto

Bari, Puglia

Via Chiancarelle 13, Contrada Brenca, 70042 Mola di Bari (BA), Puglia, Italy

Telephone

+390804737532

Check your date

tenutapinto.it