‘Nghiemeridde, turcinelli, gnummareddi o turchinieddhi’. exquisite rolls of lamb entrails (lung or liver) cooked on the grill and with the intestine of the same animal twisted.
A typically Apulian meat specialty someone adds parsley and pieces of ham, while others like to smother them in a pan with oil, onion, tomato, chopped pecorino cheese; still others make it the basis of a special ragù. If in the description it is absolute disgust, the feeling of pleasure it gives to the taste buds is also more than consoling, especially when the ‘nghimmeredde are slightly toasted and salty.