pendolon

A hearty concoction made of beans (fagioli di Lamon) and potatoes, cooked with onions fried with bacon and mixed together until firm, then spooned on to a board to set, then sliced with a pendola (wooden wedge) that may have leant the dish its name.

But there's another explanation: shepherds would store their meal in their wide sleeves and tie the end with a string, leaving the pendolon to dangle (pendolar) from their shoulders as they went off to work.