In the town of Turi, a typical dish of the local cuisine is the "trònere", a meat-based specialty, prepared with tomato, cheese, spices and plenty of local onion. The term "trònere" is a dialect expression that derives from the word "tuono".
It is a roll of horse or beef meat, slowly cooked in a traditional terracotta pan, known as "tiella", and preferably baked in a wood-fired oven. The preparation involves the use of 15 slices of meat of 200 grams each, accompanied by fresh ingredients such as ripe tomatoes, olive oil, Swiss cheese, capocollo di Martina Franca, grated cheese, salt, parsley and chili pepper.
The authentic recipe consists of laying out the slices of meat, seasoning them with salt and filling them with grated cheese, pieces of Swiss cheese, slices of capocollo, parsley and chili pepper. After wrapping the meat, the rolls are closed with toothpicks. A bed of crushed tomatoes is prepared in the pan, the rolls are placed on top, covered with the remaining tomatoes and the spaces are filled with plenty of onion. Finally, water is added until everything is covered, and cooking takes place over a low heat for three to four hours.
During research on the gastronomic traditions of Puglia, it emerged that even in Bari there were variations of trònere, prepared in cellars and taverns. In the last years of the nineteenth century, historical documents reveal that the dish was frequently served in numerous places in the city, where meat of uncertain origin was used, often seized by the authorities.
In the town of Turi, a typical dish of the local cuisine is the "trònere", a meat-based specialty, prepared with tomato, cheese, spices and plenty of local onion. The term "trònere" is a dialect expression that derives from the word "tuono".
It is a roll of horse or beef meat, slowly cooked in a traditional terracotta pan, known as "tiella", and preferably baked in a wood oven. The preparation involves the use of 15 slices of meat of 200 grams each, accompanied by fresh ingredients such as ripe tomatoes, olive oil, Swiss cheese, capocollo di Martina Franca, grated cheese, salt, parsley and chili pepper.
The authentic recipe consists of laying out the slices of meat, seasoning them with salt and filling them with grated cheese, pieces of Swiss cheese, slices of capocollo, parsley and chili pepper. After wrapping the meat, the rolls are closed with toothpicks. A bed of crushed tomatoes is prepared in the pan, the rolls are placed on top, covered with the remaining tomatoes and the spaces are filled with plenty of onion. Finally, water is added until everything is covered, and cooking takes place over a low heat for three to four hours.
During research on the gastronomic traditions of Puglia, it emerged that even in Bari there were variations of trònere, prepared in cellars and taverns. In the last years of the nineteenth century, historical documents reveal that the dish was frequently served in numerous places in the city, where meat of uncertain origin was used, often confiscated by the authorities.