The donkey has always been a precious resource, accompanying the progress of human civilization. With its ups and downs of success, the donkey has also been a source of food, although most were considered a staple food for the poorest populations. The properties of donkey’s milk, however, have been known since ancient times and were the exclusive preserve of the wealthier classes. Over time, the use of this meat has become established in some areas of northern Italy and, more recently, in southern France, although some typical dishes also appear here and there in other parts of northern Europe. The development of new breeding techniques, the attention paid to the quality and variety of nutrition, and the scrupulous care for the animal’s well-being and health, from birth to slaughter, rigorously regulated by strict standards, have allowed the production of a meat that, in addition to possessing a flavor and delicacy that make it an exceptional ingredient, also has truly unique nutritional properties. Thus, despite a cultural resistance that still persists, there are more and more admirers of this meat which is also attracting the attention of the market and operators.