(alenoto, marro, gnumerieddi, mazzacorde) A rustic dish with roots in shepherding, torcinelli are made by rolling lamb or kid liver and lights in caul fat, tying them, and roasting them. In Abruzzo and Molise torcinelli are flavored with minced parsley, garlic, and dried ground diavolillo. Depending on their size and shape, torcinelli can also be called alenoto, marro, gnumerieddi, mazzacorde, and so on.