Torcinelli

PAT - Traditional Agricultural Food Product

Place of Origin

Territories of Lecce and Foggia

 

Torcinelli, whose name recalls the winding of the guts around the entrails of which it is made, are typical products of the province of Foggia and Lecce.

They are rolls prepared with offal - liver, heart, lung, spleen – of lamb or goat meat wrapped with guts. They are of a cylindrical shape and of a length of about 10 cm.

 

Torcinelli are prepared by washing, first, the meat with salted water and then with salt and lemon.

This is then flavoured with parsley, salt and pepper and wrapped with gusts so that is firm and compact.

Torcinelli can be cooked on the grill or in a wood-fired oven. They can be eaten as fillings for sandwiches or added to a meat sauce.

Pairing

Wines to pair to Torcinelli are San Severo Rosso or Rosato DOP and with Ostuni Ottavianello DOP.