Pastissada de caval
Photo: Pentti Helenius (PenttiH) · CC BY-SA 3.0

History

Veronese legend dates the dish to 489 AD, after the Battle of Verona between Theodoric the Ostrogoth and Odoacer's Romans, when victorious soldiers preserved fallen horses in red wine and spices on the plain outside the walls to prevent spoilage. The wine-marinated braising tradition is the Ostrogothic culinary legacy that survives in modern Veronese kitchens, with horse-meat consumption still legal in Italy. Osteria al Duca, set in the medieval Casa dei Montecchi, is the reference room.

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Common allergens: Sulphites (wine)

Make it at home

Yield 6Hands-on 45 minTotal 28 hrDifficulty Advanced

Ingredients

  • 1.2 kg horse meat (chuck or shoulder), cubed (beef chuck works as substitute)
  • 1 bottle (750ml) Valpolicella Classico Superiore
  • 2 large white onions, sliced
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • 4 garlic cloves, crushed
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 juniper berries
  • 60g unsalted butter
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • Salt and black pepper
  • Polenta to serve (white or yellow)

Method

  1. Combine the meat, onions, carrots, celery, garlic, cloves, cinnamon, bay leaves and juniper in a large bowl. Pour over the wine to cover. Marinate 24 hours in the fridge, turning occasionally.
  2. Drain the meat and vegetables, reserving the marinade. Pat the meat dry with paper towels.
  3. Heat the butter and olive oil in a heavy Dutch oven over medium-high heat. Brown the meat in batches, 5 to 7 minutes per batch, transferring to a plate.
  4. Lower the heat, add the strained vegetables and aromatics from the marinade, and cook 8 to 10 minutes until softened.
  5. Stir in the tomato paste and cook 2 minutes until rust-coloured.
  6. Return the meat and any juices to the pot. Pour in the reserved marinade plus enough water or beef broth to cover the meat by 2 cm.
  7. Bring to a simmer, cover and braise in a 150C oven (or low stovetop heat) for 3.5 to 4 hours until the meat falls apart with a fork.
  8. Remove the meat, strain the sauce into a clean pot, and reduce 10 minutes to thicken. Return the meat and rest 10 minutes.
  9. Serve over warm soft polenta with the sauce ladled over.

Tip from the editors. If horse meat is unavailable, use beef chuck or shoulder; the 24-hour marinade is the make-or-break step, not the meat choice.

Where to eat pastissada de caval

Pastissada de caval in Verona

Osteria al Duca ★ 4.3

€ Italian

Osteria al Duca in Verona's medieval Casa dei Montecchi runs pastissada de caval with polenta for €14 to 18. A 2026 TableJourney editor pick.

TryPastissada de caval with polenta

TipWalk in by 12:30 for lunch; the daily set with primo, secondo and water runs about €20.

Directions Book

Trattoria al Pompiere ★ 4.6

€€€ ItalianCitta Antica

Trattoria al Pompiere has run a historic Veronese kitchen since the early 20th century in Vicolo Regina d'Ungheria. A 2026 TableJourney editor pick.

SignatureRisotto all'Amarone, Guancia di manzo all'Amarone, Salumi e formaggi (35 cured meats)

TipBook the cured-meat-and-cheese board 24 hours out for the full 35-salumi spread; the risotto all'Amarone and tiramisu are the must-orders alongside.

Directions

Trattoria Tre Marchetti ★ 4.4

€€ ItalianUntil Opera nights to 23:30 (later by booking)

Trattoria Tre Marchetti in Verona stays open late on Arena opera nights for the post-show 22:30 dining crowd. A 2026 TableJourney editor pick.

TryPastissada de caval and tagliata

TipOn opera nights (mid-June to early September) ask for the 22:30 booking; standard close 22:30 otherwise.

Directions Book

Trattoria Al Bersagliere ★ 4.8

€€ ItalianCitta Antica

Trattoria Al Bersagliere in Verona is the family-run 1928 trattoria in Borgo dei Filippini, where bigoli con l'arna and pastissada de caval are the plates.

SignatureBigoli con l'arna, Pastissada de caval, Tagliere

TipThe bigoli con l'arna and pastissada are reference Veronese plates; lunch with primo, secondo and a glass runs about €32.

Directions Book

Trattoria I Masenini ★ 4.4

€€€ Tasting A la carte €50-85ItalianCitta Antica

Trattoria I Masenini brings polished plating to traditional Veronese plates on Via Roma between the Arena and Castelvecchio. A 2026 editor pick.

BookOne week ahead

TipThe Sunday-only pearà bollito (October to March) needs a 24-hour pre-order; pair it with a glass of Bardolino Chiaretto rather than Amarone.

Directions Book

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