Pistùm is a traditional dish originating from Pordenone in Friuli-Venezia-Giulia. These sweet dumplings are made with a combination of stale bread, candied citrus, pine nuts, eggs, cinnamon, butter, sugar, raisins, and aromatic herbs such as thyme and marjoram.

The dumplings are formed into elongated shapes and they're traditionally cooked in meat broth, picked up with a perforated ladle, drained, then sprinkled with icing sugar on top. Pistùm is always served hot and without the broth. The dish is typically prepared at Easter and weddings in the area.

It's important to note that in Val Tramontina, pistùm refers to a thick soup made with turnip greens and polenta.