Bombetta con Capocollo Speck e Caciocavallo

**Bombetta** is a classic Italian street-food dish originating in the Apulia region, specifically around the heel of the boot. Traditionally composed of thin slices of pork or bacon wrapped around a filling of cheese and herbs, then grilled over wood coals, the bombetta has inspired countless local variations. One standout interpretation is the **Bombetta con Capocollo Speck e Caciocavallo**, a specialty of the town of Vico del Gargano, as popularized by the venue **Braceria Antipasteria Giulio Cesare** (via creator *Braciamiancora*).

The dish swaps the usual bacon for **capocollo**—a dry-cured pork shoulder—and adds a layer of **speck**, a smoked prosciutto from the Alto Adige region. The combination of cured meats provides a rich, savory depth and a crisp, smoky edge when seared. Inside, a generous piece of **caciocavallo**, a semi-hard, spun-curd cheese typical of southern Italy, melts slowly, creating a creamy, stretchy interior.

What distinguishes a great version lies in the balance of textures and temperatures: the outer meats should be charred and slightly crisp while the cheese remains molten but not runny away. A truly superior bombetta is neither greasy nor dry—the capocollo and speck each contribute a distinct saltiness and smokiness, while the caciocavallo’s tang cuts through the richness. Grilling over wood coals, as done at Giulio Cesare, imparts an irreplaceable aroma.

Regional variations are abundant. In Bari, bombette often hold provolone and black pepper; near Salento, they may include caciocavallo and wild arugula. The addition of speck is a northern-Italian twist that elevates the dish with its distinctive smoke. Whether served as a sandwich, on a skewer, or simply on a plate, the bombetta remains a beloved expression of Pugliese grilling culture.