Torcinelli Abruzzesi — Grilled Lamb Intestine Bundles

Abruzzo — throughout the region, with particular association with the Easter traditions of the L'Aquila and Chieti provinces. Torcinelli are prepared on Easter morning from the intestines of the lamb slaughtered for the Easter lunch, making maximum use of the animal.

Torcinelli (also called mazzarelle in some Abruzzese areas) are the most characteristically Abruzzese of the offal preparations: lamb intestines, cleaned and wrapped around pieces of lamb liver, lung, and heart together with sprigs of wild herbs (mint, fennel, garlic), then grilled over charcoal until the intestine casing is charred and crisp and the organ meats inside are cooked through. They are the Easter specialty of the Abruzzo shepherd tradition — prepared from the intestines of the lamb slaughtered for Easter, using every part of the animal. They are eaten immediately from the grill, in the hand, with coarse salt.

Torcinelli from the charcoal grill are crisp on the exterior and intensely mineral within — the charred intestine casing contributes a Maillard complexity; the organ meats inside (liver, heart, lung) each contribute different flavour registers simultaneously: the liver's metallic sweetness, the heart's dense savouriness, the lung's lighter texture. The wild mint is barely there but essential. It is the most ancient lamb preparation of the Abruzzo Easter table.