Few dishes capture the essence of Puglia quite like Bombette Pugliesi. Humble in origin yet unforgettable in flavor, these succulent pork rolls have become a symbol of the region's rich culinary heritage, particularly in the picturesque Valle d'Itria, home to the famous trulli houses and centuries-old food traditions.
For Chef Marco Criscuolo, Bombette are much more than a regional specialty, they are a direct connection to his childhood.
Born and raised in an agricultural town in Puglia, Marco developed an appreciation for authentic ingredients and traditional cooking methods from an early age. At just 15 years old, he enrolled in culinary school, where his talent quickly distinguished him from his peers. During his five-year training, he was selected several times to represent his school through prestigious culinary internships in Sweden, Holland, and Egypt, experiences that broadened his culinary horizons while strengthening his commitment to Italian traditions.
His professional journey would eventually take him around the world. After graduation, Marco joined Four Seasons Hotels and Resorts as Chef de Partie, working in renowned properties across London, Santa Barbara, and Sydney. His passion for authentic Italian cuisine later led him to The Resort at Pelican Hill in Newport Coast, California, where he became Executive Chef of Andrea Ristorante. There, he championed traditional Italian craftsmanship, overseeing a temperature-controlled pasta laboratory that produced 17 varieties of handmade pasta daily.
Following his promotion to Executive Sous Chef of the entire resort and several years serving as private chef to a former U.S. Ambassador and family, Marco returned to Orange County in 2023 to open Trattoria Trullo. Inspired by the flavors of his homeland, the restaurant reflects his belief that great Italian cuisine is rooted in simplicity, quality ingredients, and respect for tradition.
One dish that perfectly embodies this philosophy is Bombette Pugliesi.
Traditionally prepared by local butchers and grilled over charcoal fires, bombette are made from thin slices of pork shoulder stuffed with regional cheeses and cured meats before being rolled and cooked until golden and juicy. Chef Marco's version features spicy 'Nduja, creamy Caciocavallo cheese, Pecorino, parsley, and garlic—ingredients that showcase the bold yet balanced flavors for which southern Italian cuisine is famous. The result is a perfect harmony of smoky pork, melted cheese, and subtle spice.
Served atop a bright salad of wild arugula, lemon, extra virgin olive oil, pickled red onions, and cherry tomatoes, the dish offers a beautiful contrast of richness and freshness. Every bite reflects the culinary landscape of Puglia, where robust meats, artisanal cheeses, and sun-ripened produce have defined local cooking for generations.
Today, Chef Marco continues to share these traditions with guests, proving that authentic Italian cuisine is not about complexity, but about honoring the stories, people, and places behind every recipe.
Bombette Pugliesi with Arugula and Pickled Red Onion Salad
By Chef Marco Criscuolo
Yield: 12 Bombette
Ingredients
For the Bombette
- 1 lb pork shoulder butt (capocollo), cut into 12 thin slices
- 1/2 lb 'Nduja sausage
- 1/4 lb Caciocavallo cheese, diced
- 4 oz Pecorino cheese, grated
- 4 oz fresh Italian parsley, chopped
- 1 garlic clove, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
For the Salad
- 1/2 lb wild arugula
- Juice of 2 lemons
- 2 tbsp extra virgin olive oil
- 2 tbsp pickled red onions
- 1/4 lb cherry tomatoes, sliced
Method
Step 1: Prepare the Pork
Using a meat mallet, gently pound each slice of pork until thin and even. Season lightly with salt and freshly ground black pepper.
Step 2: Fill the Bombette
Place a small amount of 'Nduja sausage and diced Caciocavallo cheese in the center of each pork slice. Sprinkle with grated Pecorino cheese, chopped parsley, and a pinch of garlic.
Step 3: Roll and Secure
Fold the sides inward and roll tightly to seal the filling. Thread 3 to 4 bombette onto each skewer, ensuring they remain compact during cooking.
Step 4: Grill
Cook over medium to medium-high heat for approximately 6 to 8 minutes, turning halfway through cooking, until the pork is fully cooked and lightly caramelized.
Step 5: Prepare the Salad
In a large bowl, combine the wild arugula, lemon juice, extra virgin olive oil, pickled red onions, and cherry tomatoes. Toss gently until evenly dressed.
Step 6: Serve
Arrange the dressed salad on serving plates and top with the hot grilled bombette. Serve immediately while the cheese is still warm and melted.
Chef's Note
"Bombette are one of the most iconic street-food traditions of Puglia. Every town has its own version, but the heart of the recipe remains the same: quality pork, local cheese, and the simple joy of cooking over fire. This dish reminds me of family gatherings, local festivals, and the flavors that shaped my culinary journey." - Chef Marco Criscuolo
