The town of Martina Franca, located in the hilly Valle d’Itria, is known for its celebrated meat specialties. One such delicacy is capocollo, a southern Italian version of the dry-salted pork coppa from northern Italy. Made from the neck and shoulder muscles of pigs raised in this region, capocollo is prepared with care by butchers in Martina Franca, Cisternino, and Locorotondo.
However, if you’re looking for a true Pugliese street food experience, nothing beats bombette. These irresistible meat rolls are made using raw capocollo, with a filling of pancetta, caciocavallo cheese, and parsley, all rolled into 5-6 cm balls and grilled to perfection.
An Explosion of Flavor
Originating in the 1960s, bombette gained popularity for their rich, smoky taste and mouth-watering combination of melted cheese and pork. They’re commonly enjoyed at village festivals or in butcher-restaurants across towns like Alberobello, Cisternino, and Martina Franca. Served hot, these “little bombs” deliver a satisfying explosion of flavor.
I step 800 meters beyond the old city center of Martina Franca to visit Antica Macelleria by Emilio Fumarola on Corso Dei Mille. The rich aroma of freshly grilled bombette fills the air as I enjoy them alongside a glass of Primitivo wine. It’s a simple yet perfect pairing for meat lovers. Salute!
Address: Antica Macelleria Di Fumarola Emilio, Corso Dei Mille 20, Martina Franca.
