The use of horsemeat in Italy

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Horse meat is distinguished by being both lean and easily digestible. Some nutrition experts suggest that you should eat the meat red, not to say crude, and certainly not done, as many traditional recipes state different. The high content of iron makes the meat suitable for children, pregnant women, people with anemia and athletes. For each 100 grams of horse meat, 4 mg of iron is added to the body, which is twice the value than for example beef. In addition, the iron horse easier for the body to absorb than in eg spinach. But there are no roses without thorns: Despite the meat leanness, you should not overdo the intake, as its cholesterol is as big as beef and pork. The flavor will normally compare with beef, just at the same time a little sweeter and more acidic in taste.

It's not everywhere in Italy, it is common to eat horse meat. Puglia, Italy's heel, accounts for 32% of the country's consumption, but also in the regions north (Piedmont, Lombardy, Veneto and Emilia-Romagna) horse is consumed widely. It takes for a 42% of national consumption. In the area between Catania and Ragusa in Sicily there is also a widespread use of this meat. Further it does not find similar success in other parts of Sicily. Half of the horse meat is eaten in Italy is imported from abroad. It is not common to eat the meat from racehorses as these, like so many other sports, often have taken doping.


Carne di cavallo in Pignatta (from Salento)
- 800 grams of horse meat (muscle),
- 200 g tomato sauce
- 4 small carrots
- 2 onions
- 1 stalk celery
- 2 bay leaves
- 1 branch rosemary
- 2 sage leaves
- A little parsley
- 1 chilli
- Extra virgine olive oil
- salt and pepper

Clean the carrots Peel the onions, slice the celery into small pieces. Cut the meat into small chunks and put it in a pan (Pignatta) with vegetables, all the herbs, tomato sauce, chilli, a little salt, 2 cups water and oil.
Place the pot on the back burner and bring its contents to a slow boil, then it must simmer for about two hours until everything is cooked through.

Filetto di cavallo sul Panaro (from Catania)
- Horse Filet
- Extra maiden olive oil
- lemon juice
- salt and pepper
- breadcrumbs

Horse filet or other cuts of horse should be tender. The meat should marinate for 12 to 24 hours of good extra maiden olive oil, lemon juice, salt and pepper
Then breaded meat with breadcrumbs (preferably dry bread of durum flour) and fry on the burning hot stones (Panaro is a round stone placed on the bottom of the fireplace, you could even use a baking stone or similar). When the breadcrumbs are goldish, the meat is fried. It is served immediately.

Should you want to try more, and a little bit more adventurous, donkey is also eaten in some parts of Italy. For example, in some areas of the Aosta Valley, at Monte Amiata in Tuscany, in Catania and Ragusa province.

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