The gnummareddi: history and traditions of a humble dish
The gnummareddi are lamb's offal rolls, originating from Southern Italy, specifically from Molise and Basilicata. Today considered a street food, its origins date back to the peasant tradition of the South, as during the time of large estates, feudal lords consumed the prized meats, leaving the offal to the peasants. For this reason, to make the offal more appetizing, it was necessary to season them with pepper, parsley, or fennel.
Spread and preparation
It is not precisely known where gnummareddi originated: whether they were born in a specific place and then spread throughout Southern Italy or if they emerged simultaneously on the tables of different countries.Nevertheless, in a short time they became a very popular dish in the southern farms and are often paired with other farm products, such as cheeses, onions, and peppers.
Although present in different regions of Italy, gnummareddi do not differ much from each other; in fact, they are rolls of mixed lamb or kid offal, wrapped in their own intestines, along with parsley and fennel leaves. Some variants also include the use of tripe and sweetbreads, and often the filling may contain pecorino cheese, bay leaves, lard, chili pepper, garlic, and other spices. The offal is cut into small pieces and mixed with the other ingredients. Before being used, the intestine is washed several times in salted water or water and lemon and left to dry for at least a couple of hours.
What changes from region to region is the name: the most common is gnummareddi, which refers to the Latin word glomus, meaning ball of yarn. In Molise and Gargano, they are called turcinelli, to describe the coating of the intestine twisted on the skewer. In Irpinia, they are called mugliatielli and cooked in sauce, while in Salento, they are known as mboti.
It is not precisely known where gnummareddi originated: whether they were born in a specific place and then spread throughout Southern Italy or if they emerged simultaneously on the tables of different countries.Nevertheless, in a short time they became a very popular dish in the southern farms and are often paired with other farm products, such as cheeses, onions, and peppers.
Although present in different regions of Italy, gnummareddi do not differ much from each other; in fact, they are rolls of mixed lamb or kid offal, wrapped in their own intestines, along with parsley and fennel leaves. Some variants also include the use of tripe and sweetbreads, and often the filling may contain pecorino cheese, bay leaves, lard, chili pepper, garlic, and other spices. The offal is cut into small pieces and mixed with the other ingredients. Before being used, the intestine is washed several times in salted water or water and lemon and left to dry for at least a couple of hours.
What changes from region to region is the name: the most common is gnummareddi, which refers to the Latin word glomus, meaning ball of yarn. In Molise and Gargano, they are called turcinelli, to describe the coating of the intestine twisted on the skewer. In Irpinia, they are called mugliatielli and cooked in sauce, while in Salento, they are known as mboti.
But how are gnummareddi traditionally cooked?
Gnummareddi are usually grilled, with bay leaves or olive branches. They are then served on a plate or in a sandwich. However, there are also other variations. In Locorotondo, in Puglia, they are stewed for 4-5 hours with oil, water, bay leaves, pecorino rinds, tomatoes, celery, and onion. In Ostuni, on the other hand, they are also baked with potatoes.
Whatever the name and preparation, gnummareddi have always been considered a humble dish, but rich in flavor. Have you ever tried them?
Alessia Giannino
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You can find our offer by clicking here
Gnummareddi are usually grilled, with bay leaves or olive branches. They are then served on a plate or in a sandwich. However, there are also other variations. In Locorotondo, in Puglia, they are stewed for 4-5 hours with oil, water, bay leaves, pecorino rinds, tomatoes, celery, and onion. In Ostuni, on the other hand, they are also baked with potatoes.
Whatever the name and preparation, gnummareddi have always been considered a humble dish, but rich in flavor. Have you ever tried them?
Alessia Giannino
----
You can find our offer by clicking here
