Pitina

Italy

Friuli Venezia Giulia

Cured meats and meat products

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Pitina

Pitina is a peasant invention, designed to preserve meat in the autumn and winter in traditionally poor areas like the valleys north of Pordenone. If a chamois or roe deer was killed, or a sheep or a goat was sick or wounded and had to be slaughtered, it was essential not to waste any of the meat. The animal would be deboned and its meat finely minced, then mixed with salt, garlic and black pepper. The mixture would be formed into small balls, which were coated in cornmeal and smoked over the typical valley fireplace known as “fogher”.

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These days, pitina is refined by adding a proportion of pork fat, which softens the intense, gamey flavor of the venison, goat or mutton. Unknown outside Friuli’s mountain foothills, pitina was at risk of disappearing, with fewer and fewer producers making it. The Presidium has united two artisans who produce pitina in the traditional way, and they are working to promote it in local restaurants and to expand the market. Pitina is aged for at least 30 days, then eaten raw or in slices. It is also excellent when cooked.

Production area
Tramontina and Cellina Valleys, Pordenone Province

Presidium supported by
San Giorgio and Meduno Credit Cooperative Bank

Alessandro Antonini
Maniago (Pn)
Via Piave, 86
tel. +39 0427 71032-393 9081831
info@noeantonini.it
www.noeantonini.it

Filippo Bier
Meduno (Pn)
Via Roma, 1
tel. +39 0427 86189-335 6789205
fibier@me.com
www.pitina.eu

Borgo Titol di Roberto Ferraro
Tramonti di Sopra (Pn)
Località Titol 1
tel. 0427 869061 - 335 8222876
info@borgotitol.it
www.borgotitol.com

La Tana delle Pitine di Manuel Gambon
Tramonti di Sopra (Pn)
Via Sisto 1
tel. 393 1477733
latanadellepitine@gmail.com
Slow Food Presidium Producers’ Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
info@pitina.com

Slow Food Presidium Coordinator
Massimo Zecchin
Tel. +39 335 6353176
maxzecchin@gmail.com


These days, pitina is refined by adding a proportion of pork fat, which softens the intense, gamey flavor of the venison, goat or mutton. Unknown outside Friuli’s mountain foothills, pitina was at risk of disappearing, with fewer and fewer producers making it. The Presidium has united two artisans who produce pitina in the traditional way, and they are working to promote it in local restaurants and to expand the market. Pitina is aged for at least 30 days, then eaten raw or in slices. It is also excellent when cooked.

Production area
Tramontina and Cellina Valleys, Pordenone Province

Presidium supported by
San Giorgio and Meduno Credit Cooperative Bank

Alessandro Antonini
Maniago (Pn)
Via Piave, 86
tel. +39 0427 71032-393 9081831
info@noeantonini.it
www.noeantonini.it

Filippo Bier
Meduno (Pn)
Via Roma, 1
tel. +39 0427 86189-335 6789205
fibier@me.com
www.pitina.eu

Borgo Titol di Roberto Ferraro
Tramonti di Sopra (Pn)
Località Titol 1
tel. 0427 869061 - 335 8222876
info@borgotitol.it
www.borgotitol.com

La Tana delle Pitine di Manuel Gambon
Tramonti di Sopra (Pn)
Via Sisto 1
tel. 393 1477733
latanadellepitine@gmail.com
Slow Food Presidium Producers’ Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
info@pitina.com

Slow Food Presidium Coordinator
Massimo Zecchin
Tel. +39 335 6353176
maxzecchin@gmail.com


Territory

StateItaly
RegionFriuli Venezia Giulia

Other info

CategoriesCured meats and meat products