Meat
Italian Cavallo
A tier
Italian cavallo covers regional horse-meat traditions from Veneto’s pastissada to Sardinian and Apulian dishes, plus puledro (foal) specialties. Italy remains one of Europe’s notable horse-meat cultures with distinct provincial recipes. Flavour preferences favour young, sweet meat for steaks and stews with wine, bay, and polenta sides in the north. Inspected supply and regional pride sustain the category despite uneven national attitudes.
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Characteristics
Preparations
Traits
History
Northern Italian provinces developed enduring horse-meat stews and sausages.
Urban horsemeat consumption grew in industrial northern cities.
Regional designations kept cavallo visible in local markets.
Traditional trattorie continued pastissada and horse steaks as heritage food.