Spiedino con Bombette, Fegatelli e Salsiccia

The spiedino con bombette, fegatelli e salsiccia is a composite skewer from central Italy, most notably served at I Ribelli di Campagna in Collestatte Piano, Umbria, as documented by the creator Braciamiancora. This dish brings together three distinct Italian meat preparations on one spit: bombette (thin pork slices stuffed with pecorino, garlic, and herbs, rolled and grilled), fegatelli (small pieces of pork liver wrapped in caul fat or enclosed in sausage meat), and salsiccia (fresh pork sausage, often fennel-spiced). While bombette hail from Puglia and fegatelli have Roman roots, the combination on a single skewer is a signature of Umbrian trattorias.

A great version relies on the quality of the pork and the balance of textures. The bombette must remain moist and the cheese slightly melted, not dried out. The fegatelli should be cooked just until the liver is creamy and the caul fat renders crisp, while the salsiccia needs a charred casing with a juicy interior. Grilling over hardwood embers, as traditionally done at I Ribelli di Campagna, imparts a smoky depth that unifies the flavors.

Regional variations adjust the fillings: bombette may incorporate provolone or capocollo, and fegatelli can be skewered with bay leaves. The spiedino form allows these meats to be served together as a rustic secondo or part of a mixed grill—a testament to Italy's diverse salumi traditions.