Their name derives from the rounded shape that characterizes them, but it is also evocative of the explosion of flavors that they unleash once bitten into. Bombette are small rolls of meat prepared with slices of capocollo and stuffed with cheese, salt, pepper and spices. Their unique aroma spreads pleasantly in the air especially among the streets of Valle d’Itria and in particular in Martina Franca, Cisternino and Locorotondo, but the whole region has adopted this recipe, creating local variants one more tasty than the other. Bombette are usually cooked on the grill or more often on the stove of the butcher’s shop: a real delight, to be absolutely tried if you happen to be in these parts.
