Delectable Italian pork bombs. Gleaned from my trip to Turin for Slow Food’s conference, this dish was a ‘street food’ offering and it’s true “It’s not a party without Bombetta!”

Course Appetizer
Total Time 20 minutes
Servings 24


  • 24 Thin Slices Pork Tenderloin (about 12 oz.)
  • 2–4 Slices Prosciutto or Capicollo, cut into 24 x ¼” pices cut widthwise
  • 24 ¼” x ¼” Semi hard cheese (mozzarella, cheese curds, queso fresco)
  • to taste Salt and Freshly Ground Pepper
  • ¼ cup Fine Bread Crumbs
  • ¼ cup Finely Grated Parmesan Cheese
  • 24 Toothpicks


  1. Pound out pork slices until paper thin.

  2. Wrap a piece of cheese in the prosciutto or capicollo and place in centre of pork.

  3. Fold in sides and roll to close tightly and secure end with toothpick.

  4. In a small bowl, mix bread crumbs and Parmesan Cheese.

  5. Coat each bombetta.

  6. Bake in 350 F oven on a prepared baking sheet for 15 to 20 minutes or until golden brown or sauté in a frying pan with a drop of olive oil on medium heat for 5 to 8 minutes.

Recipe Notes

Traditionally served in a paper cone with bread at the bottom.

Can be served with your favourite dipping sauce.

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