Pestìth

Slow Food Presidium

Italy

Friuli Venezia Giulia

Vegetables and vegetable preserves

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Pestìth

For centuries Pestith has been an important meal during winter times for the inhabitants of Val Cellina and Val Vajont. It is obtained from the maceration of the purple-collared turnip, Brassica rapa rotunda.
According to tradition, the turnips, whose seeds are selected from one year to the next, by preserving and flowering the best turnips, are sown between the 20th and 26th of July or between the 10th and 15th of August depending on whether you want to promote the development of the root or the leaves. There is little work that needs to be done in the fields and the young plants are protected from parasites using ash or macerated nettles.
They are harvested between the end of October and the beginning of November, depending on how many there are. Once washed, the larger turnips are cut into 3 or 4 pieces and blanched for about a minute. Then they are arranged in layers in a container, with coarse salt, a sprinkle of vinegar and a few grains of corn. The cooking water is added to prevent the turnips from remaining in contact with the air, the container is then closed with a lid and a stone is placed on top to compress everything. A few days later, after having verified that the maceration has begun and that there is enough water, the container is closed and placed in a cold place, where it is protected from frost, until the Christmas period.
There are many different recipes found in the valleys that are used to consume this fermented turnip, and it has many different names. In Andreis it is pestì, in Claut, Cimolais and Erto pestìth, in Casso pestìf, in Vajont it can be known as either of these two names, while in Barcis it is most commonly known as pastì.
Once the maceration is complete, the turnips are washed and pounded on a “pestassa” or “pestatha”, which is a large hard wood cutting board. They are then ready to be fried in butter or oil, with onions, salt and pepper. Ten minutes before they have finished cooking, a liquid corn polenta called “Brout”, “suf” or “scot” is added. In some cases, crumbled sausage, speck or pancetta are added to the pan. Once ready, the pestith is served as an accompaniment to polenta, musetto, pork ribs or salami cut into thick slices.

Season

Preserved pestith is available year-round.

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Since ancient times, fermentation has been a very common practice in the mountain valleys of the Alps. Each family cultivated a piece of garden from which they harvested their own vegetables and some of these were transformed so that they were available in the coldest months of the year.
The Presidium involves farmers and restaurateurs from the two valleys, who have decided to maintain and revive the tradition of pestith. There is not only cultural value in preserving these traditions. These practices also generate small economies and maintain fragile territories such as those of the mountains.

Production area: Val Cellina and Val Vajont in the province of Pordenone

This Presidium is supported by: the Friuli-Venezia-Giulia Region
Producers

Riccardo Gasparini
Rifugio Vallata
Località Vallata 1,
Barcis (Pn)
info@rifugiovallata.it

Osteria Gallo Cedrone
di Massimo Corona
Via Roma, 37,
Erto e Casso (Pn)
Tel. +39 339 561 6728
gallocedrone@erto.it


Trattoria Julia
di Maria Giacoma Corona
Via IX Ottobre, 32
Erto (Pn)
Tel. +39 0427 879080
trattoriajulia@libero.it


Trattoria Al Cervo Bianco
di Angelica Corona
Via de la Bruasa, 26,
Erto e Casso (Pn)
Tel. +39 339 638 8881
info@cervobiancoerto.it


Az Agricola Saliet
di Carlo Santarossa
Via Pinedo, 20/12
Claut (Pn)
Tel. +39 347 797 7439
agricola.saliet@gmail.com


Agriturismo Pian Dei Tass
di Marco Tinor
Via Pentina 25
Barcis (Pn)
Tel. +39 0427 76282
piandeitass@gmail.com


Soc. Agr. "la Felicina" S.s
di Marco Casagrande
Loc. Pentina, 35
Barcis (Pn)
Tel. +39 349 223 5924


Az Agricola La Mantova
di Mattia Boz
Via San Francesco, 1
Barcis (Pn)
Tel. +39 340 817 1177
lamantova@gmail.com
Producer’s Contact
Riccardo Gasparini
Tel. 345 8804206
riccardogasparini0@gmail.com

Slow Food Contact
Paolo Emilio De Simon
Tel. 328 8220058
paoloemilio@slowfoodpordenone.it













Slow Food Contact: Paolo Emilio De Simon 328 8220058 paoloemilio@slowfoodpordenone.it
Producer’s Contact: Riccardo Gasparini, 345 8804206, riccardogasparini0@gmail.com

Since ancient times, fermentation has been a very common practice in the mountain valleys of the Alps. Each family cultivated a piece of garden from which they harvested their own vegetables and some of these were transformed so that they were available in the coldest months of the year.
The Presidium involves farmers and restaurateurs from the two valleys, who have decided to maintain and revive the tradition of pestith. There is not only cultural value in preserving these traditions. These practices also generate small economies and maintain fragile territories such as those of the mountains.

Production area: Val Cellina and Val Vajont in the province of Pordenone

This Presidium is supported by: the Friuli-Venezia-Giulia Region
Producers

Riccardo Gasparini
Rifugio Vallata
Località Vallata 1,
Barcis (Pn)
info@rifugiovallata.it

Osteria Gallo Cedrone
di Massimo Corona
Via Roma, 37,
Erto e Casso (Pn)
Tel. +39 339 561 6728
gallocedrone@erto.it


Trattoria Julia
di Maria Giacoma Corona
Via IX Ottobre, 32
Erto (Pn)
Tel. +39 0427 879080
trattoriajulia@libero.it


Trattoria Al Cervo Bianco
di Angelica Corona
Via de la Bruasa, 26,
Erto e Casso (Pn)
Tel. +39 339 638 8881
info@cervobiancoerto.it


Az Agricola Saliet
di Carlo Santarossa
Via Pinedo, 20/12
Claut (Pn)
Tel. +39 347 797 7439
agricola.saliet@gmail.com


Agriturismo Pian Dei Tass
di Marco Tinor
Via Pentina 25
Barcis (Pn)
Tel. +39 0427 76282
piandeitass@gmail.com


Soc. Agr. "la Felicina" S.s
di Marco Casagrande
Loc. Pentina, 35
Barcis (Pn)
Tel. +39 349 223 5924


Az Agricola La Mantova
di Mattia Boz
Via San Francesco, 1
Barcis (Pn)
Tel. +39 340 817 1177
lamantova@gmail.com
Producer’s Contact
Riccardo Gasparini
Tel. 345 8804206
riccardogasparini0@gmail.com

Slow Food Contact
Paolo Emilio De Simon
Tel. 328 8220058
paoloemilio@slowfoodpordenone.it













Slow Food Contact: Paolo Emilio De Simon 328 8220058 paoloemilio@slowfoodpordenone.it
Producer’s Contact: Riccardo Gasparini, 345 8804206, riccardogasparini0@gmail.com

Territory

StateItaly
RegionFriuli Venezia Giulia