"CAVAL PIST" OFFICIALY AN ITALIAN TYPICAL DISH

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"Pesto di cavallo" is a preparation of horse meat typical of the Parmesan tradition, officially recognized as one of the typical dishes of the Emilia Romagna region.

Here is the press release of 14/07/2011 drawn up by FIESA (Italian Federation of Food Specialists) and by the Association for the Protection of "Pesto di cavallo" of Parma:

"Caval pist" promoted to "Serie A"

"Pesto di cavallo" of Parma, but better to call it by its dialectal appellation, "caval pist", has been officially included in the list of typical dishes of the Emilia Romagna region. Fabio Ferraroni, president of the association for the protection of the "Pesto di cavallo" expresses "great satisfaction with the result achieved: Parma now has another gastronomic excellence to boast of, an important traditional brand that we make available to the territory".

The Regional Department of Agriculture has in fact accepted the request of the Association for the protection of the "Pesto di cavallo" of Parma, represented by its pro-tempore president Fabio Ferraroni, and of the Fiesa Confesercenti of Parma, with the support of the Province of Parma. From now on, therefore, all retailers that adhere to the rigorous production regulations will be able to bear the Association's trademark.

Ernesto Monteverdi, coordinator of Fiesa Confesercenti, adds “We have identified this path which is the first recognition for a characteristic product of the territory, a brand that guarantees quality and observance of tradition”.

The initiative has also attracted attention in other Italian cities in which horse meat is consumed by ancient popular tradition, such as in the province of Bergamo, with which gastronomic themed twinning are envisaged.
Finally, for next September, the Association for the protection of the "Pesto di cavallo" of Parma will organize a series of initiatives to raise awareness of all the details related to this important recognition.

Finally, a special thanks to Dr. Stefano Cantoni for his important research contribution.