Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (lit.'priest's ears'),[6]strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (lit.'tree barks', Salerno),[7]mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[8] and pizzicarieddi (Apulia).[6][9]
A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.[6]