[vc_row][vc_column][vc_custom_heading text=”La storia e le origini delle Bombette” font_container=”tag:h3|text_align:left|color:%2300582f” el_class=”titleNewsProva”][vc_column_text el_class=”textNewsProva”]Cari amici frequentatori del blog più carnivoro che ci sia, oggi non vogliamo parlarvi di una semplice ricetta, né di un piatto della tradizione.
Today we want to talk about a real lifestyle that comes from the heart of Puglia and is increasingly winning the hearts of the Milanese. I know what you're thinking, and yes, there are actually more Apulians in Milan than in Bari, but that doesn't detract from the exceptional taste of what has become a legend throughout the city.
We are talking, of course, about our workhorse, or rather, battle-horse: the Bombette Pugliesi. Esteemed queen of the grill, undisputed champion of typical street food, the bowler hat is one of the unmissable specialities of traditional Apulian cuisine and butcher Mannarino has decided to satisfy the taste buds of Milanese gourmets with his tasty treat.
Without further ado, let's discover the origins of this exceptional delicacy.
This tradition originates and grows in the Itria Valley, the beating heart of Apulia, an area full of culinary traditions that run through the provinces of Bari, Brindisi and Taranto.Of all the villages in the valley, two in particular have made "bombette" their reason for living.
One of these is Martina Francawhere, it seems, bowler hats began to proliferate over forty years ago, the other CisterninoA town that has made the bowler hat its most recognisable symbol, yet the origin of this recipe is not only disputed between the two municipalities, but is also shrouded in mystery and a touch of magic.
What seems to be certain, however, is the origin of the name Bombette: because they are an explosion of flavour.
It is essential that the size of these rolls remains small (Il Mannarino always pays great attention to this), allowing you to bite into them in one mouthful, savouring them voraciously one after the other, savouring their filling which literally "explodes in your mouth" with a thousand flavours.
According to tradition, the Apulian 'bombetta' can only have one strict version: a roll of pork neck stuffed with salt, pepper and small cheese, cooked in the traditional 'fornelli pugliesi', or old neighbourhood butchers' shops equipped with an oven or brazier. But, like all ancient recipes, over time the need has arisen to experiment with new flavours and adapt to today's tastes, without losing the quality of its traditional origins. That's why numerous variations and interpretations have been made, combined with ever different ingredients. But the main thing that makes such a simple dish so good is above all the quality of the ingredients used to prepare it, which make bombette an excellent and tasty dish, to be enjoyed on any occasion.
Bombette pugliesi are just one of the many delicacies offered by butcher Mannarino, come and discover our rich menu in our butcher's counters.
We are waiting for you in via Carlo Tenca 12 and in our historical headquarters in Piazza de Angeli!
Cerca i nostri stuzzicadenti che lasciamo agli eventi e approfitta di una bombetta omaggio.[/vc_column_text][vc_custom_heading text=”ATTENZIONE!!!
Chi l’ha provata afferma che causa dipendenza e ne è rimasto assuefatto per cui… assaggiate a vostro rischio e pericolo!” font_container=”tag:h3|text_align:center|color:%2300582f” el_class=”titleNewsProva”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”1107″ img_size=”1200 x 800″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Disclaimer: le bombette non causano nessun tipo di danno collaterale… abusarne è un piacere da non perdere!” font_container=”tag:h3|text_align:center|color:%2300582f” el_class=”titleNewsProva”][/vc_column][/vc_row]
