Tramonti di Sopra…admiring murals while waiting for the “Pitina Festival”

Food

6 July 2019

Food

Tramonti di Sopra…admiring murals while waiting for the “Pitina Festival”

The Pitina is a food product that originally arose from the need to preserve hunted meat or the meat of goats and sheep that were to be sacrificed because they were too old or crippled. It was a poor dish with few ingredients but it was a brilliant idea: to mince the meat and season it with wine, salt, pepper and herbs from the woods. There was no intestine available to be filled so polenta flour was used to keep the resulting meatballs compact.
They were then smoked on the “Fogolar” (hearth) of the home and then a tasty product was ready and could be preserved.

It was a family tradition until the 1980s. Thanks to the insight of the butcher of Tramonti di Sopra, Mattia Trivelli, it became what it is today: the queen of the valley, a Slow food product, appreciated and sought after by chefs and Gourmand enthusiasts, or rather, I would dare to say, loved by all those who taste it thanks to its smoky aftertaste, its crunchy flour …and the versatile recipes in which it is used.
From 19 – 21 July, the Festival will be held in its honour.
I went for a walk in the picturesque village, admiring the murals on the houses, one of my passions, and I went to see two friends who make them. I ate a few slices meatball but I don't remember exactly how many.

From the village you can get to the CAI no. 393 path, one of the most used and easiest that leads to the village of “Frassaneit”, now uninhabited and full of ruins but a popular destination with hikers.
On the way, you can also make a detour for a swim in the equally renowned Pozze Smeraldine, and for a moment you will feel like you have arrived in the Caribbean, without even having flown.

Further down the valley, you can find beautiful Lake Redona and, in this heat, it offers lush, green, cool and relaxing areas.

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Tiziana Fiorentino

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I am a cat, with many lives: a company manager, I participate in the organisation of food and wine events, I cook, I helm the boat, I do sports, travel, read, write and am curious to hear and share. I'm passionate about everything, but I will focus on my Top Passions that are Food, sport and slow tours.