SAMMICHELE DI BARI’S ZAMPINA
The Apulian zampina was invented by the writer, economist and agronomist Giambattista Gagliardo from Taranto (1758-1823).
According to ancient traditions the term "zampina" is referred to a small pig's feet or the iron support of the spit on which it was formerly cooked, that is a long, thin spit.
A mixture of minced beef of the first cut, mixed with cuttings of sheep and pork, then seasoned with tomato, pecorino cheese, basil, chili pepper, pepper and salt, and finally stuffed into lamb’s or goat’s guts.
There isn’t a single recipe for it; every producer can vary doses and ingredients and jealously guard the secrets of its preparation. The ideal would be to cook it on the grill, letting yourself be transported by the smell that it spreads out during its cooking.