gnumarieddi

/n'yoo-meh-RYEHD-dee/
[Italian]

A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, diavolicchio, cheese and herbs, rolled into sausages, threaded onto a skewer and fried or grilled over coals. This is a dish which comes under many similar names in neighbouring regions of Italy, including alenoto, marro, torcinelli, mazzacorde, and others.

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