horse meat lasted well into the 19th century, possibly longer, and its consumption often regarded as an indication of poverty. Even today horse meat is not popular (3.2% of Iceland’s meat production in 2015), although this has more to do with culinary tradition and the popularity of equestrianism than any religious vestiges. Italy Horse meat is especially popular in Lombardy, Apulia, the Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige/Südtirol, Parma, and the islands of Sardinia and Sicily. Horse meat is used in a variety of recipes: as a stew called (typical of Verona), served as steaks, as carpaccio, or made into bresaola. Thin strips of horse meat called are popular. Horse fat is used in recipes such as pezzetti di cavallo. Horse meat sausages and salamis are traditional in various places. In Sardinia, or and for horse meat) is one of the most renowned meats and sometimes is sold from kiosks with bread - also in the town of Sassari is a long tradition of eating horse steaks ( in the local dialect). Chefs and consumers tend to prize its uniqueness by serving it as rare as possible. Donkey is also cooked, for example as a stew called and as meat for sausages e.g. . The cuisine of Parma features a horse meat tartare called , as well as various cooked dishes. In Veneto, the consumption of horse meat dates back to at least 1000 BC/BCE to the Adriatic Veneti, renowned for their horse-breeding skills. They were used to sacrifice horses to their goddess Reitia or to the mythical hero Diomedes. Throughout the classical period, Veneto established itself as a centre for horse breeding in Italy; Venetian horses were provided for the cavalry and carriage of the Roman legions, with the white Venetic horses becoming famous among Greeks and Romans as one of the best breeds for circus racing. As well as breeding horses for military and farming applications, the Venetics also used them for consumption throughout the Roman period, a practice that established the consumption of horse meat as a tradition in Venetian cuisine. In the modern age, horse meat is considered a luxury item and is widely available through supermarkets and butcheries, with some specialised butcheries offering only selected cuts of equine meat. Prices are usually higher than beef, pork, or any other kind of meat, except game. In the Province of Padua, horse meat is a key element of