The Tipp
Pastisada de caval con polenta
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A horse-meat main course emblematic of the Scaliger tradition, highly praised online. The cut of meat is slow-cooked for hours in Valpolicella wine with fine herbs and spices until it reaches an extraordinarily yielding, tender texture, in which the fibres fall apart at the slightest pressure. The sauce is thick, dark, glossy and concentrated, enhanced at the table by hot polenta, which evenly gathers up the velvety gravy.
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