Meats and cured meats

Vitellone Bianco dell'Appennino Centrale beef

Vitellone Bianco dell'Appennino Centrale beef PGI, from Italy's white cattle

Chianina, Marchigiana and Romagnola, the white cattle of central Italy, are raised across Abruzzo, Molise and inland Campania for this fresh beef from young animals slaughtered before the age of two. It was the first fresh beef in Italy to earn a PGI.

• Bright red, fine-grained and firm, laced with thin threads of white fat
• All 18 cuts of the half carcass carry the branded PGI mark
• Butchers display it apart, with a certificate tracing where each animal was born and raised

How to enjoy it. Whether it is a Florentine T-bone or a slow stew, cook it over high heat and never pierce it, so a crust forms and the juices stay in. Wrapped in film, it keeps no more than two days in the fridge.

Production areas

Abruzzo, Molise, Campania

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