Strangolapreti, Strangulaprievete, Strozzapreti

Priests in Italy are assumed to eat well and also to possess even more than the normal healthy Italian appetite, hence these names (all meaning ‘priest strangler’) for various types of pasta, related specialities and dishes in the different regions. In Puglia, the term is used for a type of twisted pasta; in Abruzzi strozzapreti for extra-long spaghetti; in Naples and Campania strangulaprievete is applied to potato gnocchi; and in the North it mostly describes a type of canederli or bread dumpling. See also Spaghetti.