The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Dried horse meat (Coppiette)


salt and pepper
peperoncino (small Italian chilli)

Cut the meat into strips 5-cm wide, season it with salt, pepper, peperoncino and garlic and leave it to macerate for 24 hrs. Then, place the meat in a wood oven for 4-5 hours. Once this has been done, cut the meat into thinner strips. Prepare small bunches of  4-5 pieces and tie them  with a red ribbon.