The Trònere of Turi: Unique and Flavorful

Where does the trònere come from?

We are in Turi, a small agricultural center known for other typical products such as Ferrovia cherries and faldacchea, a traditional dessert. In this simple and genuine context, made of passed-down recipes and conviviality, the trònere is born. It consists of meat rolls, similar to the more famous barese braciole, but with some peculiarities that make them unique.

What is the trònere?

The trònere is prepared with thick slices of meat, usually veal or horse, which are stuffed with provolone, ventresca or pancetta, parsley, and garlic. Once rolled, the involtini are placed in a tiédde, the traditional Puglian earthenware dish. Here they cook slowly with onions, cherry tomatoes, and other herbs, creating a rich, flavorful, and aromatic dish. All done without haste, as per peasant tradition.

A recipe born by chance?

According to local lore, the trònere was born after World War II. During fieldwork, a mule was severely injured and was slaughtered on the spot. The innkeeper Felicetto Cirillo decided to cook that meat for the workers. To make the best use of the available meat, he and his wife created larger-than-usual rolls, cooked in white with onion and provolone. A solution born out of necessity that over time became a culinary symbol of the town.

A slow and flavorful cooking?

The preparation of the trònere requires patience and attention. The meat is not cooked quickly but allowed to infuse flavors for a long time in the oven, along with the stuffing ingredients and layers of vegetables. It is a cuisine that respects the slow times of tradition and rewards with a succulent and enveloping result. The earthenware tiella is not just an aesthetic detail but an integral part of the recipe: it retains heat and distributes it evenly, enhancing the flavors.

The trònere today: between festivals and fairs?

Once reserved for great occasions like weddings and religious holidays, today the trònere is the star of festivals, fairs, and public events, especially during the celebrations in honor of Sant’Oronzo, the patron saint of Turi. The recipe is still respected with precision, and each family or butcher shop has its own version, with small variations that tell the story of those who prepare them.

An association to protect it?

In 2024, an association was formed that brings together local restaurateurs, chefs, and butchers with the aim of protecting this specialty. Their commitment has led to the trònere being recognized as a PAT – Traditional Agri-food Product of the Puglia Region. An important recognition that enhances the gastronomic identity of Turi and preserves its cultural heritage.

Why taste the trònere?

The trònere is not just a dish. It is an experience, a journey into the most authentic Puglia. It is the taste of meat cooked with love, of tradition that renews itself, of the community that gathers around its symbols. If you find yourself in Turi, look for it in local restaurants or during a festival: it will win you over at the first bite.

How to get to Turi?

Turi is located in the province of Bari and is easily reachable by both car and train. It is about 30 km from the capital and can be visited in a day, perhaps combining the visit with other nearby villages such as Conversano, Rutigliano, or Putignano.

A final tip?

If you love discovering authentic flavors, those not found in the most beaten tourist circuits, the trònere is one of those dishes to mark in your agenda. Because it tells the story of peasant Puglia, the one that smells of home, of burning wood, and of slow lunches. And because sometimes, true luxury is simply sitting at the table and feeling the rumble of thunder... in your stomach.