Zampina Pugliese
Altamura and Murgia plateau, Puglia
Puglia's snaking barbecue sausage — a fresh pork sausage (shoulder and belly with 20-25% fat) loosely seasoned with tomato paste, pecorino, fennel seeds, black pepper, and a splash of white wine, stuffed into thin sheep intestine and formed into a continuous U-shaped or coil for grilling. Unlike other southern sausages, zampina is characterised by the tomato paste worked directly into the meat mixture, giving it a brick-red interior and a sweeter, more rounded character. Grilled over vine cuttings (sarmenti) in Altamura and the Murgia plateau.