Place of Origin
Bombette are small sized rolls of pork meat, between 3 and 5 cm, typical of Itria valley, a place located in the heart of Puglia.
They are traditionally prepared by creating rolls of sliced fresh pork capocollo meat stuffed with Canestrato Pugliese DOP cheese, salt and pepper.
They can also be made with the addition of minced meat together with cheese, or with no filling but wrapped with ham.
Bombette can be found in local butchers but they can also be eaten during the many typical regional fairs.
For their preparation the capocollo sliced meat must be beating with a meat mallet first, in order to make them thinner. Once this is done pieces of Canestrato Pugliese DOP, salt and pepper are laid on top.
They are then rolled up on themselves and inserted on long skewers.
Bombette are usually cooked by placing them on a baking sheet, sprinkled with some extra virgin olive oil. Cooking is in a wood-fired oven for 20 minutes. Once cooked, they should be grilled for few minutes before serving.
Bombette can be paired with Salice Salentino Rosso DOP, Castel del Monte Rosso DOCG and Primitivo di Manduria DOP.