Bombette

Bombette alla brace

Bombette is a traditional Italian dish originating from the region of Apulia, particularly popular in the area of the Itria Valley and the town of Cisternino. It consists of small rolls of pork meat, filled with various ingredients such as cheese, ham, and herbs, then rolled and skewered before being cooked. Bombette are typically grilled over charcoal, which gives them a distinctive smoky flavor. They are often served as an appetizer or as part of a mixed grill platter in local butcher shops that double as eateries, known in the region as "macelleria" or "fornello pronto".

Ingredients and Preparation

The primary ingredient of bombette is thinly sliced pork belly or pork neck. The meat is cut into small pieces, which are then flattened with a meat mallet. Each piece is seasoned with salt and pepper, and then filled with a variety of fillings. Common fillings include caciocavallo cheese, a type of cheese typical of Southern Italy, diced ham, minced garlic, parsley, and sometimes spicy salami or capocollo. After the filling is added, the meat is rolled into a small cylinder and skewered. The skewers are then grilled, traditionally over a charcoal fire, until the meat is cooked through and the cheese, if used, is melted and gooey.

Cultural Significance

Bombette are more than just a culinary delight in Apulia; they are a symbol of local tradition and communal eating. They are a staple at local feasts and gatherings, reflecting the region's social and cultural identity. The preparation and consumption of bombette are often communal activities, bringing families and communities together. The dish is particularly associated with the town of Cisternino, where it is a point of local pride and a must-try for visitors.

Variations

While the basic concept of bombette remains the same, variations exist from town to town in Apulia. Some variations include the addition of different cheeses, such as mozzarella or pecorino, or the inclusion of vegetables such as mushrooms or onions in the filling. The type of meat used can also vary, with some versions using beef or lamb instead of pork.

Serving

Bombette are typically served hot off the grill, often with a side of bread to soak up the juices. They can be eaten as a standalone dish or as part of a larger meal, commonly accompanied by other grilled meats, vegetables, and local wines.

See Also

• Italian cuisine
• Grilling
• Pork dishes
• Cisternino