Peta and petuccia are more common in Cellina Valley, and are usually composed by bovine, pork and venison meat, in a slightly different recipe. Nevertheless these three sisters, in spite of these differences, share the same preparation technique, that includes the meat mashing, the adding of salt, pepper, wine, garlic, mountain herbs or wild fennel seeds. The last step is the forming of “meatballs” that are then “wrapped up” in corn flour, smoked and put in dedicated rooms to mature.

Like many Italian recipes, every local family has its own: of course weight and ingredients can change according to “family traditions”. In the little village of Andreis, the dough is even wrapped up in hemp (a really uncommon process).

From what has been inferred by reading ancient documents, the original spot where the pitina was born is Frassaneit, a tiny village in Tramonti di Sopra that has been completely abandoned in 1950s and that, nowadays, can be reached on foot exclusively, following and old mule track.