This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play



Although not as widely eaten as in France, you may still run across it, especially in the Veneto and Lombardy– regions that saw some of the biggest cavalry battles in Italian history. In a peasant economy, nothing went to waste, and the people developed a taste and several recipes for it, in stews like the Veneto's pastissada. Around Italy you'll also find horses made into salami, bresaola and other sorts of sausages and cured meats—and for the brave, horse carpaccio.

The Ark of Taste includes a rare salame of smoked horse meat, Carne di cavallo affumicata.

Text © Dana Facaros and Michael Pauls

Images by: Mikel Ortega, Creative Commons License