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pastin

sausage from the Dolomite valleys

A traditional fresh sausage without a casing; usually a mixture of pork, beef and spices, but recipes differ from one kitchen to another. Sometimes eaten raw, but usually grilled for sandwiches, or as a main course with polenta.

Belluno puts on a festival in its honour in late November called 'Pastin in Piazza'.

Text © Dana Facaros and Michael Pauls

Images by: cucinaconrob