Horse Meat & Donkey Salami in Venice | Bizarre Foods with Andrew Zimmern | Travel Channel

Andrew ventures to the beautiful city of Venice, Italy where he finds himself so hungry that he eats…a horse!? Feeling bold, he tries donkey salami and cow tendons and washes it down with delicious wine. To wrap up his trip, he dives into a hand-crafted fresh seafood dish so good that he has no choice but to share it.

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Another favorite of mine is a carnivore’s dilemma treasured by venetians ued by tourists horse meat there’s only one butcher shop left in town that sells it and that’s where I meet up with enri Roa she’s renowned around the world as an authority on the subject of authentic Venetian cooking

And she knows pretty much everything about venice’s food history when did the horse became popular was when the horses you know were going to war and they would drop de on the battle fields and they had to eat them so up they picked them up and cooked them immediately food

Of necessity is what drove our our culinary lives for thousands of years exactly Italy is the largest consumer of horse meat in Europe with most of the horses imported from Eastern Europe in the old time people were just plain hungry and had to eat the recipe enri is

Cooking today is one born of necessity so we’re going to cook it for 2 or 3 hours in red wine they didn’t have no refrigerators at the time so they had to cook it in a way where they could keep it for a week he has all these different

Cuts from the horse absolutely fet the shoulder the ribs the other specialty of the house is donkey salami is one of my favorite Meats in the whole world for for a lot of people horse and Donkey is a a big departure it’s the deep end of the pool but it’s not it’s fairly

Shallow I mean it’s I mean this is this is great great red meat very lean very good for you both and Donkey meat are rich in iron and actually became more popular recently because mad cow disease scared some folks away from beef but enri has been cooking them for

Years in her classes and at home in her family’s 250y old Villa now divided into 17 Apartments first I think you’re going to do the recipe I direct you enri direct and I handle the vegetables and Seasonings if the horse had been there UT it for a couple of

Days you might need a a little bit more cloves and bay leaves and to cover up the flavors there’s cheese and Donkey salami before dinner the hottest ingredient there is is salami everyone’s doing their own salami it’s beautifully cured The Cure flavor is not overwhelming the fat even though it’s PR

Prent eats really well our main dish is served in the garden this is lean and just faintly faintly gy except for the fact that it’s so lean you would think that this is beef absolutely and I love the consistency I love the I love the mouth

Feel of the horse because it’s not too rich the idyllic setting and 500-year-old recipe transport you back in time until modern reality invades when a boat of that size goes by it kind of blows the cover they cause a lot of damage they don’t bring a lot of money

Yep y except to the harbor they create a lot of dirt but venetians like enrika are bound and determined to keep the flame of their history food traditions and City alive and knowing her spirit it’s in good hands you were adult millions of visitors pour into Venice each year and of course many

Restaurants cater to their tastes and preferences but if you want to eat like venetians stop by a barari little wine bar sitting along the canals and grab some small snacks affectionately nicknamed chetti each bikari is famous for its own signature chetti like these at the ruga Rialto

Bikari fresh sardines and scoop up a little bit of the onion the pine nut perch a raisin on top and you have one in col comparable little bite of food a nice contrast with inculata Den nvti an old Italian dish made from Cals feet tendons look at that quivering Little Fork full

Of cow tendons and gently pickled onions this is a dish that used to be served all over this town now you only find it in a handful of tiny little bars like this one that will serve it it’s like eating a tub of lip gloss maybe with a little more body to

It there are hundreds of Baris here so the best way to find the hidden gems is to ask the guys working on the canals all day the gonders these guys are the rock stars of Venice they go through years of training and apprenticeship and rigorous exams on navigation water safety and Venetian

History masimo letto has been a Gondolier for 20 years and of course he has his favorite barari to show me MIM you Hungry ahim is this it yes fantastic Cantina Davi is on a small Canal near a few museums and just across the way from the only Gondola Factory left in the city the Italian version of Tapas it’s run by Al Andra gastaldi and her family this yeah go nuts this one is

Bakala monato meltingly textured and with the intense sun-kissed flavor of dried Cod salt Cod rehydrated sometimes poached shredded and then mashed by hand with olive oil oh my God this is Salty Fish butter it’s incredible then raw tuna covered with freshly grated bitter cacao tuna cacao you like

It everything I’ve had has got bitter salty sweet texture is gorgeous crispy crustini with those soft salads just delightful you’re a very talented lady very very talented lady masimo needs to get back to his Gondola at 100 bucks for a 30-minute gondola ride he needs to start the meter running

Venice itself is a small City but but it’s divided up into many teeny little neighborhoods each with their own distinct personality last stop is ostaria Latina the chef here is most famous for putting together his inspirational little plates of salume and pese Crudo and the shellfish whatever is best in the market

That day winds up here for chef and coowner Franchesco zoretto it’s all about freshness of the ingredients and the Precision in the kitchen hand cutting paper thin slices of raw fish salmon tartar in the middle uh tiny little cold poached quail egg this is the way the locals eat to

Savor The View as much as the Wine and Food let’s go crayfish first wow that’s hardcore the head fat and everything that’s inside there just has that teensy teensy little off flavor from all the sort of brains and guts that are in there nothing bad for you just Briny and

Intense and you can really taste the Lagoon in here it’s just too good not to share you’ve been eating too much meat and cheese over there that’s very good the best advice I can give anybody wander through the back streets get lost find a place like this

And show your appreciation for the chefs who are keeping honest and authentic Venetian food traditions [Applause] alive that was spectacular spectacular oh my God I love this town