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Horsemeat Stew — traditional dish from Verona, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪50gProtein
🌾12gCarbs
🥑45gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Horsemeat Stew

How to order / say it
Say it Pastissada de Caval — [pas-tee-SA-dah deh ka-VAL]
Order I'd like the horsemeat stew, please.
Locally Vorrei la pastissada de caval, per favore.
Say locally

Rich, slow-cooked stew of horsemeat with red wine and spices.

Why try it?

This traditional Enzelese dish, served during special occasions, honors the region's historical use of horsemeat, carrying on a cultural legacy while offering a unique culinary experience.

How it tastes

Tender pieces of meat imbue a deep, robust flavor with spicy undertones, rounded by a red wine reduction and aromatic herbs.

Origin & History — first documented: 500

Dating back to the fall of the Western Roman Empire, Pastissada de Caval was born out of necessity, utilizing horsemeat after battles. In Verona, the dish matured into a symbol of resilience and adaptation in local culinary identity.

Recipe

Ingredients

  • 🥩 500 g horsemeat
  • 🍷 500 ml red wine
  • 🧄 1 large onion
  • 🥕 2 medium carrot
  • 🥕 2 stalks celery
  • 🌿 2 pieces bay leaves

Method

  1. 1 Marinate horsemeat in red wine overnight.
  2. 2 Brown onions, carrots, and celery in a pot.
  3. 3 Add meat and bay leaves, pouring in marinade.
  4. 4 Simmer on low heat until meat is tender.

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tor-tel-LEE-nee in BROH-doh

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BRAH-sah-toh all'ah-mah-ROH-neh

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All Europe recipes — Italy — Verona — Horsemeat Stew
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