Stracotto di somaro

Stracotto di somaro is a traditional dish originating from Emilia-Romagna, and it's especially popular in Modena. This stew is made with a combination of donkey loin, tomatoes, red wine, garlic, carrots, celery, olive oil, sage, cloves, nutmeg, bay leaves, salt, and pepper. The donkey meat is marinated in a mixture of wine, sage, cloves, bay leaves, garlic, carrots, celery, nutmeg, salt, and pepper, and then it's drained and browned in olive oil. The wine and tomatoes are added to the pan and the stew is cooked for about two hours. Once done, the cooking juices are strained and the meat is served hot, covered with the sauce. It's recommended to serve the dish with sliced toasted polenta on the side. Pair it with Valpolicella or Sangiovese.