Zampina di Sammichele di Bari

PGITraditional (PAT)

Zampina di Sammichele di Bari PGI: a coiled sausage made for the grill

Beef and mutton, grated aged cheese, tomato, basil, salt and pepper go into this slender fresh sausage, coiled into a half-metre spiral and pinned with a skewer. It is made only in Sammichele di Bari and became a PGI in 2026.

Bright red flecked with white, a colour the tomato keeps even after cooking
A 50-60 cm coil of 150-180 grams, held together by a wooden or metal skewer
Once cooked it stays firm and juicy, releasing basil, tomato and cheese aromas

How to enjoy it. Always eat it cooked, ideally grilled as in the town's bracerie, and share it like a festive dish. Being fresh, it belongs in the fridge and should be cooked within a few days.

Production areas: Apulia

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