The first time the term “white bull from central Italy” appeared was in Lucius Junius Moderatus Columella’s work De Re Rustica in the first century CE, referring to the majestic white Etruscan Chianina.
The White Central Apennine Steer PGI refers to the three bovine breeds: Chianina, Marchigiana and Romagnola. The value and the characteristics of this type of meat is due to the combination of the breeds’ genetic heritage, the system of breeding and the feeding principles used. The breeding systems are predominately in line with traditional methods of fixed pastures or semi-herding aimed at fattening, and the food used during growth and fattening are primarily produced by companies. The areas in which the meat is produced are the provinces located along the Apennines in central Italy.
This product, with a lively red colour and elastic consistency, owes its fame to its succulence, nutritional value and the quality of the meat, characteristics that derive from the feeding regimes of the animals during their rearing.
The meat of the White Central Apennine Steer PGI best grilled, with the addition of a drizzle of extra virgin olive oil when cooked. Its great nutritional value is due to the meat’s high protein content, low fat content and good level of iron.