ZAMPINA OF TURI, THE ORIGINS

One of Turi’s many culinary specialties is the Turi Zampina, not to be confused with the one from Sammichele di Bari. The Turi version is made half with beef. Before being stuffed—strictly into thin sheep or goat casings—the meat mixture is seasoned with salt, grated local cheese to taste, parsley, and ground black pepper. The use of tomato, chili, garlic, or Marsala is strictly avoided, as these are often added only to mask lower-quality ingredients.

Cooking is usually done on a grill or over a wood fire, giving the sausage a smoky and intense flavor. The zampina is a festive dish, often served during local fairs and special occasions, accompanied by rustic bread and a good glass of Primitivo wine.

This dish embodies simplicity and the connection to Turi’s peasant traditions, making it perfect to enjoy in good company. In short, the Turi zampina is a rustic and flavorful dish that embodies Apulian gastronomic culture—a must for anyone wanting to discover the true local flavors.