Beef and Veal

Up until the period after World War II, cattle were primarily used as work animals in Italy, and were too valuable for most families to eat. Nonetheless, by the middle of the nineteenth century, cattle had begun to be bred for their meat, particularly in northern and central regions of the country. Since then, three breeds have been designated IGP Vitellone Bianco dell’Appennino Centrale (which, loosely translated, means “white beef from the central Apennine Mountains”). These are the Chianina, Marchigiana, and Romagnola breeds, raised in the area around the central Apennines, in Emilia-Romagna, Toscana, Umbria, Le Marche, Lazio, Abruzzi, Molise, and Campania. To merit their IGP designation, cattle of either sex must belong to one of these three breeds and be between the ages of twelve and twenty-four months. The growth of the calves and structure of the carcasses must conform to certain specifications, as must the rearing methods and feeding techniques.