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Pitina, Peta or Petuccia is an Italian cold cut ('' salume'') originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of
La Pitina di Filippo Bier
/ref>
Pitina, Peta or Petuccia is an Italian cold cut ('' salume'') originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone
Pordenone (; Venetian and fur, Pordenon) is the main ''comune'' of Pordenone province of northeast Italy in the Friuli Venezia Giulia region.
The name comes from Latin ''Portus Naonis'', meaning 'port on the Noncello (Latin ''Naon'') River'.
...
in Friuli. It is not a true sausage, but a meatball made of smoked
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked.
In Europe, alder is the tradi ...
meats. The recipe was probably based on the impromptu need to preserve game. The preparation method did not require specialized equipment making it available to all homes, even the most isolated mountain huts.
Today the tradition is still alive and pitina is being produced commercially by several families in the province of Pordenone
Pordenone (; Venetian and fur, Pordenon) is the main ''comune'' of Pordenone province of northeast Italy in the Friuli Venezia Giulia region.
The name comes from Latin ''Portus Naonis'', meaning 'port on the Noncello (Latin ''Naon'') River'.
...
.
Preparation
The meat of chamois (or goat) is mashed with a knife and a paste of garlic. salt, pepper and red wine is added. The mixture is blended in a mortar. The meat is then formed into meatballs, rolled in yellow corn (polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
) flour and then left to smoke for several days over a low fire of juniper wood./ref>
See also
* List of dried foods *List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ...
References
{{Reflist Salumi Lunch meat Dried meat Smoked meat Ark of Taste foods Italian products with protected designation of origin