Torcinelli, also known as Turcinil, is a traditional dish from the Abruzzo region in Italy. It is a type of fried pastry made with lamb offal, particularly the intestines. This delicacy can be found in various towns and communes of Abruzzo, including Chieti, Pescara, Teramo, and L’Aquila.

The history of Torcinelli dates back to ancient times when the shepherds in Abruzzo would use every part of the lamb to avoid waste. The intestines were cleaned, seasoned, and then fried to create a delicious and unique dish. Over the years, Torcinelli has become a popular specialty in the region, especially during festivals and celebrations.

One of the most famous recipes for Torcinelli involves stuffing the lamb intestines with a mixture of breadcrumbs, pecorino cheese, parsley, garlic, and spices. The stuffed intestines are then rolled and secured with toothpicks before being deep-fried until golden and crispy. Another variation includes adding liver and sweetbreads to the filling for a richer flavor.

Torcinelli has been recognized as a traditional agricultural food product (PAT) by the Italian government. This recognition ensures that the dish is made following specific traditional methods and using locally sourced ingredients. The specifications for Torcinelli include the use of lamb offal, the traditional stuffing ingredients, and the frying technique.

Sources:
1. “Torcinelli: la ricetta tradizionale abruzzese” – Abruzzo Turismo (abruzzoturismo.it)
2. “Torcinelli abruzzesi” – Cucina Abruzzese (cucina-abruzzese.it)