How to and where to eat Pesto di cavallo in Parma

We resume and publish in our "news" section the article written by Simone Ariot for the website parmateneo.it, which talks about the story behind the "cavallo pesto", why eat it, how and in which places in Parma.

"Sweet, raw and protein-rich. "Cavallo pesto" ("Caval pist" in Parmesan) is a doc parmesan product that can be found on every corner in the city. Those who arrive in Parma for the first time cannot fail to taste it, veganism permitting. Parmesan appetizer par excellence, but for some it becomes a first or second course, contending with anolini, pumpkin ravioli, stew and the indispensable ham.

How and where to eat it

In addition to sandwich bars, taverns and restaurants, there are even 26 horse butchers where you can choose a meat that some would like to ban. Animalists on the one hand and traditionalists on the other, in the city of food par excellence there are no stories. The "caval pist" is there and will remain! It is eaten raw with salt, oil, pepper and possibly lemon. Accompanied by bread, the classic "ciabattina", and a glass of Lambrusco. A simple and quick meal, it finds its maximum fulfillment in historic establishments such as Pepen and Walter, which compete for tradition, closely followed by the most fashionable and sought-after Frank Focaccia and Panino D’artista. It is not a tartare and not even a carpaccio. The "caval pist" is something more, so much so that it can easily leave the street food menu and enter starred restaurants.

And in the butcher's? You can buy it around 15 euros per kg, when 150 grams per person are enough for a good appetizer.

History

It arrived in Parma in 1871 in via Farnese, even if the legislation had approved it in 1873 and together with the "Vecia di Cavallo" it is now protected by a dedicated consortium (Association for the protection of the Pesto Horse). But not all cities have been cleared through customs peacefully. Horse meat, in Turin, even created unrest in the streets, even if it was 1865.

The rules of real pesto? The meat must be boned and slaughtered in Italy. But the horses come from Eastern Europe, in particular from Hungary, and are slaughtered from the age of four. "A horse reared in Italy would make prices jump to 100 euros per kg", confirm the Ferraroni butcher, one of the 26 towns to which another 14 in the province are added. The important thing is that they are not former racehorses, which for years have been fed on chemical bombs which are not good for them. Sometimes, when they are old, they are destined for slaughter. So pay attention to the label!

A cure-all… not for everyone

Low in fat and zero cholesterol, easily digestible and suitable for everyone. "Pesto di cavallo" is nutritionally at the top. It contains a lot of iron (4.5 mg / 100 g) and a high percentage of protein. Particularly suitable for children and athletes, it is one of the few meats that contain sugars. An ideal meat for those on a diet that combines the taste of red meats with the wholesomeness of white ones.

But for many cultures, hippophagy (a horse meat-based diet) is an untouchable taboo. It is better not to propose it to Americans, British and Scandinavians, as it would risk a diplomatic scandal. A perversion as much as eating cats or dogs. For Germans and French, or even more so for Eastern Europeans, the problem is not there. However, Italy remains the first consumer. Parma is the first city for consumption, slaughter and trade.

Tripadvisor rewards "Pepen"

First among 559 restaurants, bars and trattorias in Parma. "Pepen" everyone knows (and loves) him. For 66% of the 1600 judges it deserves an excellent judgment, for 25% a “very good”. The ranking is drawn up by Tripadvisor, the site that compares, judges and punishes Italian restaurants, an indispensable tool for gastro-travelers from all over the world.

Small and not too charming in terms of the location, it is impossible to find it empty. A constant coming and going of hungry customers come and go at any time of the day, except Sunday and Monday (closing shift). Since 1953 the story has always been the same. Once inside, students, professionals and tourists forget social and personal differences. Located in Borgo Sant'Ambrogio, close to Piazza Garibaldi, it originally housed the dialect company of the Chierici brothers.

It was an extension of the theater where Giuseppe Chierici, known as Pepén, worked. Now the "paninaro" is Giancarlo Peschiera, who alternates horse pesto sandwich with 'scaccaballe' (a sandwich with mayonnaise, roast and sauces) and artichoke, the traditional rustic pie. Connoisseurs say that the best pesto sandwich is eaten here. The classic? Obviously with pesto, courgettes and their special mayonnaise. Seeing is believing."

Source: Parmateneo.it