GHIEMMERÈDDE, FOR FOOD LOVERS

Ghiemmerèdde (also known as gnummareddi) are among the most traditional and rustic dishes of Apulian cuisine, particularly in rural and mountainous areas, where the art of “cucina povera” (peasant cooking) became a true expression of culture and authentic flavours. The preparation of gnummareddi has ancient roots, originating from a time when every part of the lamb or milk-fed kid was used to avoid waste, following a cuisine of resourcefulness that valued every part of the animal.

The classic version of gnummareddi uses a mix of lamb or kid offal, including liver, lung, and kidney, finely chopped. These offal pieces are then combined with fresh and aromatic ingredients that enhance their flavour, such as prezzemolo gigante, a highly fragrant and intense variety of parsley that pairs perfectly with the richness of the innards. Another key ingredient is carosello, a type of wild fennel seed, which adds freshness and a subtle aniseed note, providing a pleasant contrast to the richness and strong flavour of the offal.

The mixture is then stuffed into the animal’s cleaned intestine, which is carefully sewn, forming small meat rolls that are threaded onto skewers. This casing not only keeps the filling compact during cooking but also imparts a particular flavour, reflecting the tradition of preparing the dish simply and naturally, using what nature and the animal provided.

Once prepared, gnummareddi are grilled over a wood fire, preferably on a charcoal grill, which gives them an unmistakable smoky aroma. Cooking is slow, allowing the filling to cook evenly, developing intense flavours and a scent that spreads through the air, inviting anyone nearby to stop and enjoy this delicacy. The golden, crispy exterior perfectly complements the soft, flavourful filling, which releases its juices and aromas during cooking, making every bite a true explosion of taste.

Gnummareddi are usually served hot, accompanied by grilled vegetables or a fresh salad, and are a staple at convivial gatherings such as local festivals or barbecues with friends, where they represent a quintessential communal dish. Often paired with rustic bread to soak up the juices and flavours released during cooking, gnummareddi embody the essence of Apulian culinary tradition: simple ingredients, rich in history and taste.

A dish that celebrates not only the connection to the land but also respect for culinary traditions passed down through generations, gnummareddi are a perfect example of how every part of the animal can be transformed into a delicacy—an emblem of traditional, authentic cuisine that continues to captivate with its unforgettable flavour.