Pitina facts for kids
Pitina (also called Peta or Petuccia) is a unique type of smoked meat from Italy. It comes from the beautiful Dolomite valleys in the Friuli region, specifically around the towns of Tramonti di Sopra and Tramonti di Sotto, near the River Cellina.
Pitina is not like a regular sausage. It's actually a kind of meatball made from smoked meats. Long ago, people in the mountains needed a way to keep their meat fresh for a long time, especially meat from hunting. Pitina was a great solution because it didn't need any special tools to make. This meant everyone, even in isolated mountain homes, could prepare it.
Today, the tradition of making Pitina is still very much alive. Several families and businesses in the Pordenone area continue to make and sell this special smoked meat.
How Pitina is Made
Making Pitina involves a few interesting steps. First, the meat, usually from chamois (a type of goat-antelope) or goat, is carefully chopped up with a knife.
Next, a special paste is added to the meat. This paste is made from garlic, salt, pepper, and red wine. All these ingredients are mixed together in a large bowl or mortar.
After mixing, the meat is shaped into small meatballs. These meatballs are then rolled in yellow corn flour, which helps to give them a nice coating.
Finally, the Pitina meatballs are placed over a low fire. They are smoked for several days using juniper wood. This smoking process gives Pitina its unique flavor and helps to preserve the meat.
