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bovine, beef

Generally seen as carne bovino.

Italy has number of native cattle breeds, of which six provide about half of the country's beef: the Piemontese (a descendant of the aurochs), the sturdy rustic Maremmana, Marchigiana and Romagnola (descendants of the long horn cattle that arrived in the 6th century AD barbarian invasions), the Podolica, and perhaps most famously Tuscany's Chianina, both of which were used mainly as draught animals until the mid 20th century.

The rare Cinisara, from Palermo province in Sicily, is prized for its meat, used to make busambrina (Sicilian bresaola).

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by Franco Folini