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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 Pordenone in Friuli. It is not a true sausage, but a meatball made of smoked 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. (en)
- La pitina (aussi peta ou petuccia ; pitine au pluriel) est une polpetta de viande fumée originaire du Val Tramontina au nord du Pordenone, dans les Préalpes carniques, dans le Frioul-Vénétie Julienne, mais répandue dans tout le contrefort occidental du Frioul avec des noms similaires, bien qu'avec des préparations différentes. (fr)
- La pitina (o anche peta o petuccia) è una polpetta di carne affumicata originaria della Val Tramontina, nelle Prealpi carniche, in Friuli Venezia Giulia, ma diffusa un po' tutta la pedemontana friulana occidentale con denominazioni simili, sebbene con diverse preparazioni. (it)
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- La pitina (aussi peta ou petuccia ; pitine au pluriel) est une polpetta de viande fumée originaire du Val Tramontina au nord du Pordenone, dans les Préalpes carniques, dans le Frioul-Vénétie Julienne, mais répandue dans tout le contrefort occidental du Frioul avec des noms similaires, bien qu'avec des préparations différentes. (fr)
- La pitina (o anche peta o petuccia) è una polpetta di carne affumicata originaria della Val Tramontina, nelle Prealpi carniche, in Friuli Venezia Giulia, ma diffusa un po' tutta la pedemontana friulana occidentale con denominazioni simili, sebbene con diverse preparazioni. (it)
- 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 in Friuli. It is not a true sausage, but a meatball made of smoked 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. (en)
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- Pitina (fr)
- Pitina (it)
- Pitina (en)
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