Cà Lüina
Background and origin
Citcitt (also called goat sausage) is a traditional dish from the Vallemaggia region in Ticino. The preparation of this sausage dates back to an ancient rural tradition closely linked to goat breeding and the practices of mountain farmers.
Goat breeding has always been of great importance in the Vallemaggia region, as goats thrive in the mountainous region. In the fall, when the goats were slaughtered, farmers used the entire animal to produce long-lasting products that would last through the winter. Part of the meat was processed into citcitt, a sausage flavored with herbs and spices, which was often smoked or air-dried after production.
The custom of cooking goat meat in the fall and processing it into sausage has been passed down through generations. It was a way to preserve the goat meat while also replenish winter food supplies. Preparation was usually a communal activity, bringing together the entire family or village community.
Citcitt is typically made from goat meat (sometimes mixed with pork), salt, pepper, and various herbs and spices. The exact recipe varies by region and family.
Citcitt is often sliced and served with bread or polenta. It is an integral part of autumn and winter cuisine in Ticino and reflects the tradition of self-sufficiency and the use of local resources.
Ingredients
Citcitt, goat sausage from the local butcher in the Maggia Valley (raw for grilling, unsmoked)
Maggia bread from the local bakery
Charcoal embers in the Kamado grill
Preparation
Step 1
Set up the Kamado grill outdoors and heat up the charcoal, then thoroughly clean the hot grill grate with a wire brush.
CAUTION, an important recommendation from the local butcher:
Never grill in the kitchen due to heavy smoke and fire hazard.
Step 2
Place the sausage on the hot grill grate like a snail and grill on both sides until golden brown. Initially, the sausage will be steaming heavily, but later, it may flare up. If flash flames occur, simply close the grill lid to extinguish the flames.
Step 3
Serve grilled Citcitt on a board in the center of the table with side dishes such as salad and Maggia bread or polenta. Accompany with a glass of Ticino red Merlot.