QUELLI DELLA BOMBETTA

The ""bombetta"" was born around the middle of the last century by some butchers of the Itria Valley, to spread over these years throughout the territory of Murgia; territory between the provinces of Bari, Brindisi and Taranto, in the heart of Puglia; It is proposed as a specialty to be infilzed in skewers for graceful cooking or more typically at the stove. The butchers propose them differently: those who breathed, who spicy, those who filled with scamorza, of mozzarella and more than he puts it more ... To us of ""those of the bowler"" like to define it and be able to eat it as it was born: it is a bundle of fresh capocollo of pork filled with vaccine cheese (Canestrato Pugliese), parsley, salt and pepper. With cooking, the cheese inside tends to blend by focusing its taste. Eating them just cooked create a real explosion of flavors in the mouth