Tuscan offal soup
This is the accompaniment to rigaglia, Pistoia's traditional boiled offal (veal). It's a soup (Italians would call it a pappa, or 'pap' made with the broth from cooking the stuff, along with some carrot-celery-onion and maybe tomato, greens, etc, and lots of bread crumbs.
The unusual name from a prison (carcere) in Pistoia next to the slaughterhouse. The prisoners would get some every week, if they behaved.