TRONÈRE, THE PRIDE OF TURI

A typical dish of Turi, officially recognised since January 2025 as a Traditional Product of Apulian Heritage (PAT) and listed in the PAT register of the Apulia Region, is “u tronère di Turi”, a specialty based on meat, slowly cooked in a traditional terracotta pan called “u tiène.” The term “trònere” is a dialect expression derived from the word “thunder,” reflecting the powerful effect this delicacy has on the taste buds of those who try it.

It consists of a large veal roulade, roughly the size of a clenched fist and weighing between 250–300g, stuffed with pieces of semi-spicy homemade provolone, fresh pork belly, salt, pepper, and parsley. The rolls, secured with toothpicks, are placed over a generous layer of sliced white onions at the bottom of the pan, then garnished with olive oil, cherry tomatoes, and water to cover the rolls, topped with another layer of onions to retain moisture during cooking. The dish is then slow-cooked for three to four hours, traditionally in a wood-fired oven.

The dish is ancient: records show it was served in Turi’s cellars and taverns in the 19th century, accompanied by Primitivo wine, as part of the traditional snack provided to the porters of the caravans participating in Turi’s “historical carnival,” celebrated until 1936. Its popularity grew in the post-war period, becoming a dish also prepared in Turi households for convivial occasions.