paparòt

This is a speciality of Friuli, and according to different recipes it can be a thick soup or a purée, thickened with wheat flour or polenta flour. There's usually garlic in it, along with maybe some grated cheese and chopped sausage.

Here and there around the northeast you may find other mushy stuff called paparòt, perhaps with canellini beans or celeriac in it—dishes other Italians would call pappa, or 'mush'.