abbotta pezziende

/ahb-BOHT-tah peht-SYEHN-deh/

"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.