TRONÈRE, THE PRIDE OF TURI

This meat-based speciality is slowly cooked in a traditional terracotta pot known as u tiène.

The dish consists of large veal rolls—about the size of a clenched fist, weighing approximately 250–300 g—filled with pieces of semi-spicy homemade provolone cheese, fresh (unsmoked) pork belly, salt, black pepper, and parsley. Secured with toothpicks, the rolls are placed on a generous layer of sliced white onions arranged on the bottom of the pot, then seasoned with olive oil, cherry tomatoes, and water until the rolls are covered. A further layer of onions is added on top to retain the right level of moisture during cooking.

Cooking takes place slowly over three to four hours, strictly in a wood-fired oven, allowing the flavours to develop fully. The name trònere (plural) and truène (singular) derives from the local dialect word for “thunder”, evoking the powerful impact this delicacy has on the palate.

An ancient dish, trònere were already being served in Turi’s wine cellars and taverns during the 19th century, traditionally accompanied by Primitivo wine as part of the customary meal offered to labourers of the caravans taking part in the historic Turi Carnival, celebrated until 1936. In the immediate post-war period, trònere gained renewed popularity, becoming a dish prepared in local homes for convivial and festive occasions.