Pitina, a Regional Specialityby Alessandro Franco Kip Talking
KEEP TALKING VIA ROMA 60 UDINE The Definite Article S P E C I A L P O I N T S O F I S S U E 3 5 DECEMBER 2011 INTEREST: Regional food World cuisines Pitina, a regional speciality by Alessandro Franco A quiz to test your knowledge of British food The Pitina is a nugget of should be stored in a cool, the alpine region above the smoked meat originally from dry place, away from light and western plains of Friuli, in the Some language Tramonti di Sopra, where it heat. territory between the Tagliamento tips used to be made exclusively and Piave rivers, a production area A word from Kip from sheep, goats, or wild which is limited to only three mountain grazers such as roe valleys: the Valcellina, a winding Prize Article! deer and chamois. gorge, Val Colvera, a fascinating To prepare it, the meat is cut canyon with vertical walls, and the into small pieces and then stunning Val Tramontina. These minced. The mixture is then places are still wild and unspoilt, I N S I D E mixed with sea salt or rock now an ideal place for lovers of THIS ISSUE: salt, pepper, garlic, wine and trekking, mountaineering and herbs, including juniper, paragliding, but where once life Pitina 1 cumin, fennel, marjoram and Pitina was very hard, and survival could Austrian 2 rosemary. The mixture is depend on what one had in the Food then formed into spherical The taste is intense and pantry. balls about 10 cm in characteristically smoky, Pitina tastes great by itself, served Entertaining 2 diameter, which are pressed strong but pleasant.
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