A north Italian word for what is usually called braciole or costate. The most common are nodini di vitello (veal chops) which are usually grilled, cooked in sauce or breaded and fried. Also nodini di maiale (pork chops) and nodini di manzo (rib or T-bone beef steaks)
Nodini ('little knots') can also be cookies or savory biscuits made of twisted strips of dough, like nodini delle Simili, which are a bit like pretzels, only thrown in a little sauce of garlic, parsley and hot peppers.
Mozzarella and fiordilatte cheeses are sometimes sold in forms twisted in knots, and these are called nodini, too.
Images by: moreieta, Fugzu