Fesa di Cavallo Inzuppata nel Garum

Fesa di Cavallo Inzuppata nel Garum is a contemporary Italian dish that resurrects ancient Roman culinary techniques, featuring horse loin (fesa di cavallo) soaked or marinated in garum, the fermented fish sauce that was a staple of classical Roman cuisine. The dish is primarily associated with Pod Belvadier in Pontassieve, Italia, where it was highlighted by the creator Braciamiancora. The key ingredients are high-quality horse loin, prized for its lean, tender texture and subtle gaminess, and garum—traditionally made from anchovies or small fish fermented with salt for months, yielding a pungent, umami-rich liquid. A great version distinguishes itself through the balance of the garum’s salinity and depth with the delicate flavor of the horse meat, often achieved by a controlled marination period that does not overpower the protein. The preparation may also include a light sear or curing step to enhance texture. While no widespread regional variations exist, the dish exemplifies a broader revival of garum in modern Italian gastronomy, sometimes adapted with other red meats or poultry. The exacting process of fermenting the garum and selecting the cut of horse meat are considered essential to the dish’s identity, reflecting a fusion of historical ingredients with contemporary Italian butchery and technique.