Strozzapreti (Italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler" [1] in Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica.