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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 October called 'Pastin in Piazza'.
Text © Dana Facaros & Michael Pauls
Image by cucinaconrob