ZAMPINA OF TURI, THE ORIGINS

One of the many culinary specialities of Turi is the “zàmbìne de Tùre”, not to be confused with the version from Sammichele di Bari.
The Turi zampina is made strictly with 50% beef and 50% sheep or goat meat. Before being stuffed—exclusively into a thin sheep or goat casing—the minced meat is seasoned with locally grated cheese (according to taste), salt, parsley, and freshly ground black pepper.

The use of tomato, chilli, garlic, or Marsala wine is strictly forbidden, as these ingredients are often employed to mask inferior raw materials. Here, quality speaks for itself.

Traditionally, the zampina is cooked on a grill or over a wood fire, which gives it its distinctive smoky and intense flavour. It is a festive dish, commonly served during local celebrations and special occasions, accompanied by rustic bread and a good glass of Primitivo wine.

Simple yet deeply rooted in the rural tradition of Turi, the zampina is best enjoyed in good company. In essence, zampina turese is a rustic, flavourful dish that embodies Apulian gastronomic culture—a must for anyone wishing to discover the true tastes of the local area.