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. Sounds so much more attractive than 'haggis' somehow.
