Pitina IGP

The Friuli-Venezia Giulia region offers interesting cuisine, inspired by neighboring countries, its mountainous terrain and harsh winters. We invite you to discover the pitina, a smoked sausage from the region

Presentation

Taste the Pitina, a specialty of Friuli Venezia Giulia

Pitina is an Italian cold cut originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone in Friuli. It is not really a sausage, but a meatball made of smoked meats.

This specialty seems to date from the 19th century, invented to preserve meat in autumn and winter in traditionally poor areas like the valleys north of the town of Pordenone. The preparation method does not require specialized equipment, it is accessible to all homes, even the most isolated mountain huts.

Little known outside the region and with fewer and fewer producers, the pitina was in danger of disappearing. This is why two traditional producers of pitina decided to unite to preserve the process of making this dish and promote it to local restaurants. The Pitina festival in Tramonti di Sopra has also helped popularize this specialty outside the Friuli-Venezia Giulia region.

Today, this tradition is still very much alive and the Pitina is produced commercially by several families in the region.

Recipe

To make Pitina, the meat (venison, mutton or goat) is crushed with a knife and a paste of garlic. Salt, pepper and red wine are then added. The mixture is mixed in a mortar and then made into meatballs. Then it is rolled in yellow corn flour (polenta). Then it is left to smoke for several days, over a small fire of juniper wood. A typical valley hearth, known as the “fogher”. The pitina is then sweetened by adding a proportion of pork fat, which attenuates the intense flavor of the meat of deer, goat or mutton. It is matured for at least 30 days. It can be sliced to eat dry, but it’s also great when cooked.
true italian taste

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