Horse meat: Difference between revisions

====Italy====

[[File:macelleria equina venezia.jpg|thumb|right|[[Venice|Venetian]] horse meat [[butcher]]]]

 

Horse meat is used in a variety of recipes: as a stew called {{Lang|it|pastissada}} (typical of [[Verona]]), served as steaks, as ''[[carpaccio]]'', or made into ''[[bresaola]]''. Thin strips of horse meat called {{Lang|it|sfilacci}} are popular. Horse fat is used in recipes such as ''[[b:Cookbook:Pezzetti di Cavallo|pezzetti di cavallo]]''. Horse meat sausages and salamis are traditional in various places. In Sardinia, {{lang|sc|sa petza 'e cuaddu}} or {{lang|sc|sa petha (d)e caddu}} {{lang|sc|[[campidanese]]}} and {{lang|sc|[[logudorese]]}} for horse meat) is one of the most renowned meats and sometimes is sold from kiosks with bread - also in the town of [[Sassari]] is a long tradition of eating horse steaks ({{lang|sc|carri di cabaddu}} in the local dialect). Chefs and consumers tend to prize its uniqueness by serving it as rare as possible. [[Donkey]] is also cooked, for example as a stew called {{Lang|it|stracotto d'asino}} and as meat for sausages e.g. {{Lang|it|mortadella d'asino}}. The [[Province of Parma#Cuisine|cuisine of Parma]] features a horse meat ''[[tartare]]'' called {{Lang|it|pesto di cavallo}}, as well as various cooked dishes.<ref>{{cite news |author=Jason McBride |url=http://blog.seattlepi.com/eatingweird/2009/07/03/heigh-ho-silver/ |title=Heigh ho, Silver - Eating Weird: Exploring Strange and Unusual Food in Seattle |publisher=Blog.seattlepi.com |date=July 3, 2009 |access-date=February 9, 2014 |archive-date=April 2, 2015 |archive-url=https://web.archive.org/web/20150402091844/http://blog.seattlepi.com/eatingweird/2009/07/03/heigh-ho-silver/ |url-status=live }}</ref>