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Pastissada de caval is an ancient horse meat stew that is nowadays a specialty of the Veronese cuisine. Due to the long cooking time, this dish is typically served as a second course at important occasions. It consists of horse meat, onions, carrots, cloves, and Valpolicella wine.
La pastitsada corfiota es el plato más popular de la isla. Esta receta se prepara hasta hoy en la región de Verona y su nombre original era pastissada o Pastissáda de cavál, porque se hacia con carne de caballo. Cada ama de casa en Corfú tiene su propia manera de preparar esta comida.
La pastissada de caval è uno stracotto a base di carne di cavallo tipico della cucina veneta, che viene servito con della polenta. Scopri la ricetta.
26 de abr. de 2021 · Los bigoli son el tipo de pasta tradicional de la región de Véneto. Para que entiendas como son, imagínate unos espaguetis más gruesos. En la zona de la provincia de Verona, especialmente en los pueblos del lago di Garda, los bigoli se cocinan con sardinas, un pescado que se halla en grandes cantidades en este lago.
Corfiot pastitsada is probably the most popular dish in the island. This recipe is made until today in the region of Verona and its original name was pastissada or Pastissáda de cavál, because people made it with horse meat. Every corfiot housewife has her own recipe but I shall provide you with an.
26 de feb. de 2024 · One of its hidden gems is a traditional delicacy known as Pastissada de Caval – a slow-cooked dish made with horse meat. This dish not only reflects the rich culinary history of Verona but also holds cultural significance in the local cuisine. A brief history of Pastissada de Caval.
13 de oct. de 2023 · Scopri come preparare la pastissada de caval, una specialità tipica di Verona a base di carne di cavallo macerata nel vino rosso della Valpolicella. Leggi la sua origine, gli ingredienti e i ristoranti dove gustarla.
