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Antonio Carluccio, Priscilla Carluccio

Bovino

Cow

Appears in
Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
Pezzata Nera (Black Dappled), the Italian Frisona and the Bruna Alpina are the main cattle varieties used for Italian beef, although such herds are also raised for their milk. The Piemontese, Chiana, Marchigiana and Romagnola are, however, raised exclusively for their meat.

Vitelli are young calves fed on milk and, as a result, they have a very pale meat. Vitellone is the meat of a calf 1 year to 2 years old, that has not borne its first calf. Manzo is a three-year-old castrated bullock or heifer that has not borne its first calf. Once it has gone over 4 years of age the manzo is called bue, equivalent to ox. Toro and vacca are the terms for the adult bull and cow.

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