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pastissada

horse stew

A bit like goulash. Pleasantly spicy (cloves, nutmeg are often used), cooked for a very long time and served with polenta or gnocchi; Verona is famous for a cabbage version, patissada de cavolo con gnocchi. Even in the Veneto, where it's traditional, many people make it with beef now.

Text © Dana Facaros and Michael Pauls

Images by: diego d