Pugliese Pork Rolls (Le bombette pugliesi)

Pugliese pork rolls, or “le bombette pugliesi,” are a traditional dish from the Apulia region’s Itria Valley. These are rolls of meat, typically pork, stuffed and grilled. Here is the traditional recipe:

Ingredients

• 500 g of pork loin
• 100 g of sliced pancetta
• 150 g of caciocavallo cheese (or another spun paste cheese)
• Salt and pepper to taste
• Spices: oregano, chopped parsley (optional)
• Toothpicks to close the rolls

Preparation

1. Cut the pork loin into slices about half a centimeter thick and then gently beat them to thin out.
2. Cut the caciocavallo cheese into sticks as long as the width of the meat slice.
3. On the laid-out meat slice, place a slice of pancetta. In the center, add a stick of caciocavallo cheese and a pinch of spices if you like.
4. Roll the meat around the cheese to form the roll and secure each roll with a toothpick to keep it closed.
5. Season the rolls with salt and pepper (and with aromatic herbs if preferred).
6. Cook the rolls on hot coals, turning them occasionally, until the meat is golden brown and the cheese inside has melted, about 10-15 minutes depending on size.
7. Remove the toothpicks before serving.

The pork rolls can also be cooked in the oven or in a pan if a grill is not available. Serve them hot to enjoy the melted cheese inside.

Curiosity

The pork rolls are a classic at village fairs and open-air parties on summer evenings in Apulia. The name “bombette” likely comes from their rounded shape once rolled, resembling small bombs or bullets.