"Abbot's pieces" though I have seen it translated as "Feed the beggar". Perhaps the Abbot's pieces are used to feed the beggar. Abbotta pezziende are pasta shapes from Agnone in Molise, formed by placing two diamonds or lozenges of pasta, one on top of the other. These are then boiled. This pasta is best served with a sauce made with chopped fresh tomatoes, basil, garlic and extra virgin olive oil, flavoured with grated Pecorino cheese. It is also served with legumes, generally beans, chickpeas or fresh fava beans with cheek bacon.
A dish from Molise of involtini of lamb intestines or caul fat stuffed with sweetbreads, chopped liver and lights and hard boiled eggs and then roasted. Likely to be seasoned with garlic, parsley and diavolicchio. In slightly different shapes and sizes torcinelli may be called alenoto, marro, gnumerieddi, mazzacorde, and others.
