Horse meat
Horse meat is used in a variety of recipes: as a stew called "pastissada" (typical of Verona), served as steaks, as "carpaccio", or made into "bresaola". Thin strips of horse meat called "sfilacci" are popular. Horse fat is used in recipes such as "". Horse meat sausages and salamis are traditional in various places. In Sardinia, or and for horse meat) is one of the most renowned meats and sometimes is sold from kiosks with bread - also in the town of Sassari is a long tradition of eating horse steaks ( in the local dialect). Chefs and consumers tend to prize its uniqueness by serving it as rare as possible. Donkey is also cooked, for example as a stew called "stracotto d'asino" and as meat for sausages e.g. "mortadella d'asino". The cuisine of Parma features a horsemeat "tartare" called "pesto di cavallo", as well as various cooked dishes.