From the “keeping it real” department…
Last April, I hooked up with my really good buddy Gabriele “Elvis” Inglesi after Vinitaly for one of our favorite traditions: meeting the “gang” at the horse restaurant. Yes, the horse — equine meat — restaurant. Horse meat is considered a delicacy in the Veneto (where I lived, studied, and played music for many years) and when Gabriele (aka Lelecaster for his mastery of the Telecaster) and I used to tour as a duo there, we would often spend Sunday evening with our friends at one of the many family-friendly horse restaurants in the hills and countryside outside Padua (btw, Padua is English for Padova, like Florence for Firenze, Rome for Roma, Naples for Napoli). That Sunday night, we went to Trattoria Savio (since 1965) in Legnaro.
Here’s what we ate:
Risotto with sfilacci di cavallo. Sfilacci are thinly sliced “threads” of salt-cured, smoked horse thigh.
Griddle-seared horse salami, sfilacci, horse prosciutto, and grilled white polenta.
Pony filet. Very lean (yet tasty), horse meat became popular in Europe in the 1960s when it was promoted (in particular by the French government) as a nutritious and inexpensive alternative to beef. In Verona, pastissada de caval — horse meat, usually the rump, stewed in wine — is the traditional pairing for Recioto and Amarone (check out Franco’s alarming article on Amarone, overcropping, and excessive production in Valpolicella, published in the February issue of Decanter magazine).
At Trattoria Savio, we drank pitchers of white and red wine. I’m not sure but the white tasted like Verduzzo to me, the red was probably stainless-steel Piave Cabernet and Merlot.
Gabriele is one of the meanest chicken pickers I’ve ever heard. Great friend, great times.