Gnommariell arrustit sits inside a Lucanian cluster of names for roasted rolls of lamb or kid offal. The point of attention is not a single branded plate, but a shared idea: modest innards gathered into compact parcels and taken to the heat.
A culture guide from an institution describes the craft in close detail. Small offal rolls are bound with intestine, left to marinate for hours, then pan-roasted. The wrapping holds the filling; the long wait seasons it; the pan gives a browned, concentrated bite.
The current PAT entry gathers those Lucanian names rather than privileging one spelling. If another local title for roasted lamb- or kid-offal rolls appears beside Gnommariell arrustit, it is likely the same family of food, not a separate invention.