HOME > Chowhound > San Francisco Bay Area >
Brewing beer, curing meat, or making cheese? Share your food adventure


Robert Lauriston Feb 14, 2010 09:32 AM

Anyone ever seen this meat around? I've had it in Italy (stracotto d'asino aka musso is a specialty of the Veneto countryside) and it was great.

I wouldn't be at all surprised if this is unavailable, but I do find one sighting of donkey stew, from 2004:


  1. wolfe Feb 14, 2010 09:50 AM

    Typically, Bergamesque cuisine is on the heavy side because of the severe winters of the Italian Alps. Perhaps the most famous dishes are the many types of polenta preparations -- for example, grilled and served with salami, braised meats, or donkey stew (!).
    Of course, none of the food listed above is very appropriate for a hot August evening. Perhaps, then, it is not too surprising that there aren't many Bergamesque offerings currently on La Strada's menu -

    From my reading it wasn't a sighting but a recitation of Bergamesque specialties.

    2 Replies
    1. re: wolfe
      Robert Lauriston Feb 14, 2010 09:53 AM

      Ah, right you are. So zero sightings. No surprise.

      1. re: Robert Lauriston
        Melanie Wong Feb 14, 2010 03:23 PM

        La Strada's former chef chef from Bergamo now has his own restaurant, Donato Enoteca, in Redwood City, if you want to see if he'll make this dish.

    2. MOREKASHA Feb 15, 2010 03:14 PM

      Had it in X'ian. If I remember correctly it was thin sliced,served cold, maybe w/a chlli oil. If I wasn't told it was donkey, I wouldn't have known.

      2 Replies
      1. re: MOREKASHA
        wolfe Feb 15, 2010 03:38 PM

        Did it taste like chicken?;-)

        1. re: wolfe
          MOREKASHA Feb 16, 2010 05:41 AM

          No, (LOL), more like bad brisket

      Show Hidden Posts