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Gli gnummareddi: storia e tradizioni di un piatto povero

GNUMMAREDDI: history and traditions of a poor dish

ThegnummareddiThey are lamb interior rolls, coming from southern Italy and precisely from Molise and Basilicata. Today considered a street-food, its origins date back to the peasant tradition of the South, as, at the time of the latifondes, the feudal lords fed with precious meats, leaving the peasants the offal. For this reason, to make the interior of the most appetizing, it was necessary to flavor them with pepper, parsley or fennel.

Basilicata gnummareddi for sale online
Diffusion and preparation
There is no precise where the gnummareddi were born: if they were born in a precise and widespread place, then, in southern Italy or if they were born simultaneously on the tables of different countries. However, in a short time they became a very loved dish in southern farms and often combined with other farmers, such as cheeses, onions and peppers.
Although present in different regions of Italy, GNUMMAREDDI does not differ too much between them, in fact it is mixed lamb or baby kid's interior rolls, narrow in their own intestine, along with leaves of parsley and fennel. Some variants also contemplate the use of Trippa and Animelli and often in the filling there can be pecorino, laurel, lard, chilli, garlic and other spices. The interior are cut into small pieces and mixed with the other ingredients. Before being used, the intestine is washed numerous times in salted water or water and lemon and let it dry for at least a couple of hours.
What changes in the region to the region is the name: the most common is GNUMMAREDDI, which refers to the word Latin Glomus, which means balls. In Molise and Gargano it is used to call them Turcinelli, to describe the coating of the intestine twisted on the skewer. In Irpinia they call them Muglatielli and cook them in the sauce, while in Salento they are known as Mboti.
GNUMMAREDD cooked to the grill
But how are GNUMMAREDDI traditionally cooked?
The gnummareddi are usually cooked to the grill, with bay leaves or olive branches. Served, then, to the plate or in a sandwich. There are also other variants. In Locorotondo, in Puglia, in fact, they are cooked in wet for 4-5 hours with oil, water, laurel, pecorino peel, tomato, celery and onion. In Ostuni, on the other hand, they are also cooked in the oven with potatoes.
Whatever the name and preparation, the gnummareddi have always been considered a poor dish, but rich in flavor. And have you ever tried them?

Alessia Giannino
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