Bombolette Pugliesi are fresh pork meat rolls stuffed with cheese and herbs. It has its beginnings as a street food in the territory of Valle d’Itria, and now spead all over the region.

1. Mince garlic and Italian parsley and cut the scamorza bianca into small pieces
2. Lay out a fillet and place several pieces of scamorza. Sprinkle with parsley and garlic.
3. Starting from the shorter side of the fillet, roll it tightly onto itself making sure to keep the other ingredients enclosed within the meat. Pierce a couple of toothpicks into the centre and ends to keep the roll in place.
4. Cook over in a pan with some oil