Bari-style chops the symbol of Puglia cuisine

What are Bari-style chops?

Bari-style chops are one of the symbolic dishes of Bari's and Puglia's gastronomic tradition. They are delicious involtini made from veal filled with simple yet flavorful ingredients such as garlic, parsley, cheese, and in some versions, even pancetta or lard. They are then slowly cooked in tomato sauce, becoming tender and fragrant. The rich and tasty sauce is often used to dress the pasta, creating a perfect combination of first and second courses.

This dish represents the most authentic Puglian cuisine: few ingredients, lots of flavor, and a long cooking time that transforms simplicity into excellence. It is a dish that smells of Sunday, family, and conviviality.

Where does the tradition of Bari-style chops come from?

The history of Bari-style chops is rooted in the peasant and family tradition of Puglia. In the past, meat was considered a precious commodity and was only prepared on special occasions, such as holidays or Sundays. The women of the house sought to enhance even the simplest cuts, transforming them into rich and flavorful dishes through the use of spices, aromatic herbs, and long cooking times.

In Bari, chops have become an indispensable dish for family Sundays and festive lunches. Their aroma, which spreads in the kitchen as they slowly cook in the sauce, is synonymous with home and tradition.

What are the ingredients for preparing the real Bari-style chops?

The ingredients for the traditional recipe are few but must be of high quality:

Thin slices of veal Chopped garlic Fresh parsley Grated Parmesan or Pecorino Pancetta or lard (optional) Salt and pepper to taste Extra virgin olive oil Red wine for deglazing Tomato puree or peeled tomatoes

These ingredients, carefully combined, create a dish with a strong yet balanced flavor that conquers anyone who tastes it.

How do you prepare Bari-style chops step by step?

The preparation requires a bit of patience, but the result is worth every wait. Here’s how to do it:

1. Prepare the meat: lay the veal slices on a cutting board and lightly pound them to make them thinner and tender. 2. Stuff: on each slice, distribute a pinch of salt and pepper, a bit of chopped garlic and parsley, a sprinkle of grated cheese, and, if desired, a piece of pancetta or lard. 3. Roll: roll the meat onto itself to form a small involtino and secure it with a toothpick or kitchen twine. 4. Sear: in a large saucepan, heat a drizzle of extra virgin olive oil and sear the chops on all sides to seal in the flavors. 5. Deglaze: add a bit of red wine and let it evaporate. 6. Add the sauce: combine the tomato puree or peeled tomatoes and cook over low heat for at least two hours, partially covering the pot. The longer the cooking time, the more tender and flavorful the meat will become.

The aroma that wafts during cooking is irresistible and anticipates the goodness of the dish.

What is the secret to perfect Bari-style chops?

The secret lies in the slowness of the cooking. The chops must cook slowly in the tomato sauce so that the meat becomes tender and all the aromas blend together. It is also important to use a full-bodied red wine for deglazing, which adds depth to the flavor.

Another fundamental detail is the quality of the cheese: Pecorino gives a stronger flavor, while Parmesan makes the dish more delicate. In both cases, the cheese helps create that internal creaminess that characterizes true Bari-style chops.

How is this traditional Bari dish served?

Bari-style chops are traditionally served in two moments: first the sauce, used to dress the pasta, and then the chops as a second course. The most commonly used pasta format is obviously the Puglian one par excellence: orecchiette, which perfectly collects the dense and fragrant sauce.

After the pasta, the hot, tender, and flavorful chops arrive, accompanied by a glass of local red wine, such as Primitivo or Nero di Troia.

What is the difference between Bari-style chops and other Italian chops?

In many Italian regions, the term "chops" refers to a slice of meat cooked on the grill or griddle. In Puglia, however, it refers to a meat involtino cooked in sauce. This is an important difference that reflects the variety of Italian cuisine.

Bari-style chops stand out for their long cooking in tomato and their fragrant filling, which makes them unique in the national gastronomic landscape.

On what occasions are Bari-style chops prepared?

Bari-style chops are the dish for special occasions. They are prepared on Sundays, on holidays, and during family gatherings. In Bari, it is tradition to serve them during Sunday lunches, often accompanied by a large pot of orecchiette dressed with their sauce.

During holidays, such as Christmas or Easter, they are always present on Bari tables, where they represent a symbol of conviviality and family ties.

Where can you eat the best Bari-style chops in Bari?

In Bari and its province, chops can be found in many traditional trattorias and restaurants. Some of the most recommended places are:

Le Arpie – in the heart of Bari Vecchia, where the chops are prepared according to the most authentic recipe. La Uascezze – a place that offers homemade Bari cuisine, with soft chops and rich flavorful sauce. Al Pescatore – near the Swabian Castle, offers a traditional menu that combines seafood and meat dishes.

For an even more authentic experience, just stroll through the alleys of Bari Vecchia on a Sunday morning: the aroma of the sauce with the chops slowly cooking in the kitchens of the houses wafts through the streets, giving a taste of Bari life.