Jul 102015
We’re just back from Puglia and craving its luscious wines, the honest food, and especially, the addictive “little bombs” of flavor. Story, raves, and recipe here.
“Bombette,” Puglia’s answer to braciole, recipe by Julia della Croce. | Photo: Copyright ©Nathan Hoyt
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My wife is from Toritto, just outside of Bari, near Bitonto.
We are leaving today to go visit, and this post reminded me of our special treat while there: i giambredda–liver wrapped with caul fat and bay leaf, then grilled fast to perfection.
Then we go on to Bologna, but I will be checking back at this lovely website often!
Greg Critser
Apologies for the delay in answering you, Greg. I’ve been in Puglia myself for the last several weeks. I love giambredda myself. The Barese are terrific cooks, their food is salt-of-the earth goodness, full of flavor, and wholesome. Do come back and “see” me. I’ll be writing about Puglia again soon, as well as other journeys in Italy and elsewhere.