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.

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