Official Tourist Information Site of the Piacenza local editorial office

LA PULEINTA E PICCULA AD CAVALL (polenta and horse)

Recipes

This dish was once reputed to be poor because horse meat was widely available in Piacenza. The geographical location of the city, actually, made it a stopover and temporary residence for many armies. Equines, once their military careers were over, often became cheap food.

The term “picùla” could, according to versions translate into Italian as “ration” or reflect the small ration the poor man could eat.

Fun fact: The horsemeat slaughterhouse in Piacenza opened in 1873, but it was already customary to consume horsemeat. A large amount of meat became available after the clash in Piacenza between the Austro-Russian and French armies in 1799.

Recipe

TIPOLOGIA
Second course
difficoltà
media
INGREDIENTI

(for 4 people):
For the polenta:
400 g cornmeal
salt
water

For the “piccula ad caval”:
200 gr of minced horse meat
butter
oil
lard
parsley
onion
1 garlic clove
1 carrot
tomato paste
½ cup of broth.

PREPARAZIONE

Prepare the sauté with butter, oil, a pinch of lard, garlic and parsley; when it starts to brown, add the minced horse meat, let it simmer for about 10 minutes and then pour half a glass of broth in which a little tomato paste will have dissolved.

While you allow the cooking to continue slowly, prepare the polenta and spread it on a large soup tureen and in the centre cut a hole, where the ‘picula ad caval’ will be poured.

Serve piping hot.

further information


ADDRESS
Piazza Cavalli, 7 - Piacenza


WEBSITE
visitpiacenza.it/piacenza/

EMAIL
iat@comune.piacenza.it

PHONE
+390523492001