Local product with different names according to the production area: Peta (in Andreis and Barcis), Petuccia (in Claut), or Pitina (in Val Tramontina). Originally, it was a way to preserve meat in autumn and winter. In the past, it mainly consisted of sheep or goat's meat or high-mountain game. Meat was cut up with a knife in a hollow wooden stump. Then salt, pepper, garlic, and natural aromas like wild fennel or other fresh herbs were added. The mixture was used to make meatballs which, after covering them with corn flour, were placed in the hood to dry for about one week. Today it is still possible to taste it in several Park towns.