Pastìn is a traditional meat mixture that originates from the Valbelluna and the Dolomites. Similar in texture to fresh sausage but with a unique character, it is made from a blend of pork and beef, seasoned with white wine and a special mix of spices passed down through generations.
Each butcher shop in the area has its own family recipe. Some are more peppery, others more aromatic, but all deliver the perfect balance between intensity and delicacy. The result? A juicy, fragrant product that embodies the identity and soul of the Bellunese territory.

Pastìn truly shines when served alongside a warm slice of polenta, either grilled or traditionally stirred in a copper pot.
Polenta, the faithful companion of mountain cuisine, softens and enriches the bold flavors of the meat, turning each bite into a little masterpiece of alpine gastronomy. It’s a dish to savor slowly, ideally among friends, at festivals, or in the heart of a Dolomite village.

Born as a humble peasant food, Pastìn has experienced a culinary revival in recent years. It is now the star of food festivals, the subject of friendly competitions among butchers, and an ingredient in gourmet sandwiches and modern reinterpretations—always with a strong link to its origins.
The annual Festa del Pastìn in Piazza held in Belluno each October celebrates this connection, bringing together street food, music, sports, and the deep flavors of mountain culture.

Eating Pastìn with polenta means diving into the authentic flavors of a province that doesn’t need sophistication to tell its story.
It’s the cuisine of grandmothers, mountain huts, and village fairs. A cuisine that tastes like home, celebration, and territory.