Bombette

Bombette are small, flavorful meat rolls are made by stuffing thin slices of pork, typically shoulder or capocollo, with fillings such as canestrato or caciocavallo cheese, pancetta, parsley, garlic, black pepper, and salt. Rolled up and secured with toothpicks, they are grilled, traditionally over a wood-fired barbecue, which gives them a smoky flavor. Their name, "bombette" (little bombs), reflects the explosion of flavors they deliver, combining tender pork, melted cheese, and savory fillings. Bombette are a staple of Pugliese cuisine, often enjoyed at festivals, casual gatherings, and as street food, with many butchers grilling them fresh for customers. They are typically served hot, paired with fresh salads, grilled vegetables, or rustic bread, and are best accompanied by local red wines like Primitivo or Negroamaro. While traditionally made with pork, modern variations include beef, chicken, or plant-based alternatives. Bombette are a beloved symbol of Puglia's culinary heritage, showcasing simple, high-quality ingredients transformed into a mouthwatering experience.