Pitina à l'acétone

Pitina all'aceto is a traditional dish originating from the Friuli-Venezia Giulia region. The dish is usually made with a combination of local ball-shaped pitina salami (rolled in maize flour), olive oil, onions, and balsamic vinegar. The pitina is mixed with the onions and browned in a pan over low heat. Balsamic vinegar is poured over the mixture and the dish is simmered over low heat for a few minutes. Once done, pitina all'aceto is typically served as an appetizer with polenta on the side. It can also be served on toasted slices of bread that are rubbed with garlic and brushed with olive oil. It's recommended to pair the dish with a glass of Pinot Noir.