• 100 g Shredded chicken
• Mixed salad
• 2 tablespoons of pitted black olives
• 1 tablespoon of capers
• Cherry mozzarella balls
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of apple cider vinegar
• A pinch of salt

• 100 g of horse salami
• 3/4 cherry tomatoes
• A few leaves of curly escarole
• 5/6 pitted green olives
• 1/2 basil leaves
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of balsamic vinegar
• A pinch of salt

INGREDIENTS FOR 4 PEOPLE

• 160 g of horse bresaola
• 200 g of feta
• 30 g of cherry jam
• Oregano to taste
• A few chives
• Arugula to taste
• 2 tablespoons of extra virgin olive oil

• 100 g of julienne horse bresaola  
• 3 sprigs of fresh chives, chopped  
• 100 g of primosale cheese, cut into pieces  
• 150 g of lamb's lettuce, washed  
• 1 teaspoon of sesame seeds  
• 1 teaspoon of sunflower seeds  
• 4 walnut halves  
• 2 tablespoons of extra virgin olive oil  
• 1 teaspoon of apple cider vinegar  
• A pinch of salt  
• A pinch of ground black pepper

• 2/3 celery stalks and leaves
• 1 fennel, sliced with a mandoline
• Striped sprouts
• 3/4 walnut halves
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of apple cider vinegar
• A pinch of salt

• 320 g Vialone Nano rice
• 350 ml Amarone della Valpolicella red wine
• 60 g Monte Veronese cheese, to grate
• 50 g Shallot
• 60 g Butter
• 1 l Beef broth
• Salt to taste
• Marjoram leaves

• 100 grams of STRAECA 2.19 of horse meat
• 400 grams of mushrooms
• 1 garlic clove
• 1 bunch of parsley
• 4 tablespoons of extra virgin olive oil
• Salt

For the polenta:

• 250 grams of instant polenta flour
• 1 liter of water
• Salt

INGREDIENTS FOR 2 PEOPLE

• 150 g fusilli
• 100 g shredded horse meat
• 1/2 golden onion
• 1 saffron sachet
• 1/2 glass of dry white wine
• Arugula to taste
• Parmesan shavings to taste
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

• 320 g Vialone Nano rice
• 200 g pecorino romano (hard-cooked sheep’s cheese)
• butter
• vegetable stock
• finely chopped toasted hazelnuts
• black pepper
• 1 shallot
• Dried pulled horsemeat

• 350 g pizzoccheri pasta
• 350 g savoy cabbage
• 3 dessertspoons of mirepoix
• 2 horsemeat sausages
• sage
• grated pecorino cheese

• 400 g conchiglioni or pasta shells
• 1 tub of ricotta
• 1 pack of horsemeat bresaola
• 200 g béchamel sauce
• mature cheese
• salt
• pepper

• 150 g smoked horsemeat haunch
• 1/4 small Tropea onion
• 1 stalk of white celery
• 1 250 g can of borlotti beans
• extra virgin olive oil
• pepper
• salt