A cit was the stone vessel used in Val Tramontina, in the province of Pordenone, to hold the seasoned mixture of this delicious product from the local mountains. It is closely related to Formadi Frànt, which was also born out of the frugal need to waste nothing. It differs in its spicy seasoning, which features peppercorns, and the fact that it is not pressed but placed in a glass jar recalling the stone cit in which it was originally preserved.
It should be served at room temperature to fully enjoy its distinctive flavours and aromas. It is excellent on toasted bread or polenta, as an antipasto or a snack. It can also be added to pasta or risotto, after cooking, for a unique starter. It is best served with full-bodied red wines or sweet whites.