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Traditional Puglia Bombette Recipe

Puglia Bombette Pork Rolls (Bombette Pugliesi)

Tender, smoky pork rolls stuffed with pancetta and melting caciocavallo cheese — a street food classic from Martina Franca in Puglia. These little “bombs” of flavor cook quickly on the grill, in a pan, or in the oven.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 People
Course: Street Food
Cuisine: Italian, Italian (Puglia region)
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Bombette:
  • 500 g 1 lb pork butt or capocollo, thinly sliced
  • 100 g 3.5 oz pancetta, thin slices
  • 100 g 3.5 oz caciocavallo cheese (or smoked provolone), cut into small cubes
  • 2 cloves garlic finely minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper to taste
  • Toothpicks or small skewers
Optional (for crispy version):
  • ½ cup fine breadcrumbs
  • 1 tbsp parsley finely chopped
  • Pinch of salt
Optional sides:
  • Roasted rosemary potatoes
  • Broccoli rabe or arugula salad

Method
 

Prepare the meat
  1. Ask your butcher for thin slices of pork butt (capocollo). If thick, place each slice between parchment and pound gently with a meat mallet until about 3–5mm thick.
Season and fill
  1. Lightly season each slice with salt and pepper. Add a small piece of pancetta, a cube of caciocavallo, a pinch of parsley, and a bit of minced garlic.
Roll and secure
  1. Fold in the sides and roll tightly to keep the cheese inside. Secure with a toothpick or thread 3–4 on a skewer. The roll should be compact to cook evenly.
(Optional) Breaded version
  1. Mix breadcrumbs, parsley, and a pinch of salt. Lightly roll each bombetta in the mixture for a crisp edge.
  2. Choose your cooking method:
Pan:
  1. Heat 1 tbsp olive oil in a pan over medium heat.
  2. Cook 8–10 minutes per side until golden and cheese begins to ooze.
Oven:
  1. Preheat to 200°C / 392°F.
  2. Place bombette on a lined tray, brush with olive oil.
  3. Bake for about 20 minutes, then broil for 2–3 minutes to brown the tops.
Grill (authentic street style):
  1. Brush grill grates with olive oil.
  2. Grill skewered bombette 6–10 minutes, turning often until browned on all sides and cheese is molten.
Serve hot
  1. Drizzle a little olive oil over the top before serving. Pair with rosemary potatoes, caponata, or a fresh green salad.

Notes

  • Use well-marbled pork for tender results.
  • Don’t overfill — just enough cheese to melt inside.
  • Always roll tightly so the filling doesn’t leak out.
  • For authentic flavor, grill over charcoal for a smoky edge.
  • Rest a few minutes before serving so juices stay inside.
  • Store cooked bombette up to 2 days in the fridge or freeze raw for up to a month.