Recipes made in Italy by Italians in Italian. Translated for You with Love


Chianina meat is one of the oldest cattle breeds , which takes its name from the breeding area, the Val di Chiana (provinces of Arezzo, Siena, Pisa, Perugia, Rieti and Viterbo). Large in size (it is the largest in the world) and with a white coat, together with the Romagnola and Marchigiana breed, it is certified with the IGP “Vitellone Bianco dell'Appennino Centrale” brand, branded on the main cuts.

The animals are reared and slaughtered according to strict regulations and sold only in affiliated butchers, which must exhibit the control document, a certificate of guarantee that allows full traceability of the supply chain. The calves are suckled by their mothers until weaning and then fed only with local fodder; the slaughter takes place between 12 and 24 months (generally 16-18 for the female and at least 19-21 for the males).

From a nutritional point of view, Chianina meat is the one with the lowest cholesterol rate and very digestible. Very valuable (in Italy less than 10 thousand specimens are slaughtered), Chianina is rich in cartilage and very tasty: to make it more tender it must be matured, from 20 to 30 days and more. The hind quarter is the top for Florentine steak, but it is also excellent for fillet, roast beef, tagliata and tartare with Tuscan oil and sweet Cervia salt. The front is instead suitable for long cooking.

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