Pastissada de Caval con Polenta Brustolà

Redazione

The ancient and sumptuous Veronese stracotto that represents the trattoria’s carnivorous soul. The horse meat is marinated for a long time in red wine and spices, then slowly stewed for many hours together with a generous quantity of onions until the fibers completely break down into a dense, amber-colored cream. It is served hot at the table, accompanied by slices of rustic yellow polenta grilled over the embers.