Meats and cured meats

Bombetta (Martina Franca pork roll)

Bombetta: pork capocollo rolled around a soft heart of Canestrato cheese

Thin slices of pork capocollo, seasoned with salt and pepper and closed around a nugget of Canestrato Pugliese: the bombetta is a round roll sized for one bite or two. A young recipe from the trulli country of the Itria Valley, it has been listed as a traditional agri-food product (PAT) of Puglia since 2022.

• Round, three to five centimetres wide and about 30-35 grams: one or two bites at most
• Over strong heat the cheese inside turns soft under its thin wrap of pork
• A child of the Itria Valley fornelli: cooked on a vertical spit in the oven, or over embers

How to enjoy it. Eat it hot, straight off the spit or the grill, ideally with a slice of toasted country bread as at village festivals. Summer is its season, when evenings move outdoors.

Production areas

Apulia

Season

[object Object]

The full story, sources and places on apulica.com →