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And if it is true that of the pig nothing is thrown away, in Molise nothing is thrown away of the sheep and lamb either. Thus, a dish that was born from the needs of the people, who were accustomed to eating even the poorest parts of the animals that were raised.
Liver, tripe and other innards are then well cleaned, combined and inserted into lamb intestines. Numerous variations have arisen of this dish as well, not only in terms of the selection of meats placed inside, but also in terms of its preparation and cooking. There are those who prefer to roast them, those who cook them over charcoal, and those who prepare them stewed, perhaps with tomato. The fact is that a stop at the sandwich shop on duty for a sandwich with Molisian torcinelli, is never refused.
