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Meat and farm animals

Carne e animali da allevamento

Place of production
Product description
The quality and uniqueness of this meat owes to the combination of the breed's genetic heritage and farming and feeding system. Rearing takes place largely outdoors: the cows are left to graze throughout the summer months, while in winter they are stabled and fed on hay harvested in summer. The meat, bright red in colour and with a supple texture, owes its fame to its succulence, nutritiousness and high quality. 

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History / Traditions / Interesting Facts
Wine, oil and Florentine T-bone steak: Tuscany is recognised the world over for these gastronomic specialities, but not everyone knows that the meat for these steaks comes from one of the oldest and the most important cattle breeds in Italy – the Chianina.
Excellent grilled, with a drizzle of extra virgin olive oil, it is best accompanied by a good Tuscan wine. Its high nutritional value cannot be overstated, being high in protein, low in fat and packed with iron.
Contact information 
Consorzio di Tutela del Vitellone Bianco Appennino Centrale
Via delle fascine, 4 – 06132 San Martino in Campo (Perugia)
T 075 6079 257 – F 075 39 85 11 –
For more information
Consorzio di Tutela del Vitellone Bianco Appennino Centrale IGP
Traditional products of Tuscany
News and events
Place of production
Umbria and the provinces along the Apennine ridge, also falling within the territories of Emilia Romagna, Marche, Tuscany, Lazio, Abruzzo, Molise and Campania.
Product description
One of the biggest successes of the territorial safeguard policy pursued by the Region of Umbria has been the Central Apennines white bullock, which has received IGP certification exclusively for Chianina, Marchigiana and Romagnola cattle breeds. The meat can be obtained from both male and female cattle, aged between 12 and 24 months. Until weaning, the calves are reared on pasture, loose housing, fenced enclosures and group housing, in box units. After weaning, grazing is prohibited and in the four months preceding slaughter it is forbidden to feed livestock with grass silage or industry by-products.
Meat from the Central Apennines IGP white bullock is succulent and nutritious, bright red in colour, fine-grained and consistent, firm yet elastic, with little infiltrations of white fat running through the muscle mass. The quality also stems from the calves' diet during the fattening period. The Chianina is raised mainly in Tuscany and Umbria. It has a porcelain-white coat, pigmented muzzle, light, dainty head with short horns and a long cylindrical body with broad back and loins; its limbs are longer than other breeds.

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History / Traditions / Interesting Facts
In pre-Roman times, the Etruscans reared cattle breeds with characteristics similar to the Central Apennines IGP white bullock. Today's breeds are the result of a process of hybridisation and selection that has gradually transformed and improved Bos taurus primigenius (as depicted in drawings in prehistoric caves); yet, traces of the ancient "hump" still remain. The Chianina was highly prized by the Etruscans and Romans; they used its white pelt in triumphal processions and sacrifices to the gods (as described by the Virgil's Georgics and the Latin poets and as portrayed in bronzes and Roman bas-reliefs, including the famous Arch of Titus in the Imperial Fora).
The most famous of these strains is surely the Chianina, the world's largest cattle breed (the all-time record for a bovine animal is held by "Donetto", a Chianina bull who at the age of eight weighed 1,750 kg). After 22 centuries of breeding in the middle Tiber Valley and the Val di Chiana, the Chianina is widespread today in the hills and plains around Arezzo, Siena, Pisa, Perugia and Rieti. Since World War II it has become a "cosmopolitan" breed, spreading to Asia, China, Russia, Australia and the Americas. Once used mainly as a beast of burden in the countryside, the Chianina is now considered one of the finest beef breeds in the world.
Contact information
Consorzio di tutela del vitellone bianco Appennino centrale
Via delle Fascine, 4
06132 San Martino in Campo (Perugia)
T +39 075 6079 257 - F +39 075 39 85 11,
For more information
News and events
Piacere Barbecue - 12-21 giugno
Place of production
Basilicata, particularly the inland mountain and hill areas.
Product description
Lucanian Dolomite lamb is meat obtained from animals born to ewes and rams from merino-derived breeds (Merinizzata, Gentile and Sopravvisana). The lambs are reared under the wild/semi-wild system, fed exclusively with maternal milk, forages and raw feed (cereals and pulses) produced on the farms. The mothers' feed regimes must be based on pasture, forages and local raw feed.
Lucanian Podolica beef comes from animals aged between 10 and 24 months, born and reared in Basilicata from grazing mothers and fed naturally until weaning; in the later stages and until slaughter they can be reared in loose or fixed housing or fattened in outdoor enclosures, fed on fresh forage and/or stored forage from grasslands, meadows and pastures and species of trees and shrubs; GMO and animal-derived feedstuffs are prohibited.
The antico suino nero lucano, the coarse-haired Lucanian Black Pig, is a hardy,frugal breed with excellent suitability for grazing. It has excellent quality fat: the belly yields“sugna”, (lard), used both as a condiment and to preserve seasoned sausages; lard leftovers are made into frittole (pork scratchings) and are used in homemade pizza. The particular marbling gives the meat the kinds of flavour, tenderness and organoleptic qualities that make it particularly suited to processing.

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History / Traditions / Interesting Facts
The Podolica cattle breed, descended from the ancient Bosprimigenius or Uro, arrived in this country from the ancient Russian region of Podolia, following the migration of Asian peoples in the fourth century AD. Today it is found mainly in the inland areas of peninsular southern Italy. In Basilicata it is reared in interior and marginal areas.
There are numerous historical references, some going back several centuries, concerning the breeding of Podolica cattle and Merino sheep in Basilicata. Over time, these animals have become well adapted to the mountainous Lucania environment.
The Lucania Black Pig has for centuries been bred wild or semi-wild in the Lucania countryside where it feeds on acorns, chestnuts and other undergrowth vegetation. Slaughtered in the coldest period of the year, it provided an indispensable source of energy with which to face the rigours of winter.
From time immemorial, these meats have been strongly linked to the ruralism, traditions and cuisine of all Basilicata. The bond between product and land is demonstrated by the numerous harvest festivals, country and religious fairs, popular celebrations (the Maggio di Accettura and other arboreal rites) that take place all over the region.

Contact information
A.R.A. Associazione Regionale Allevatori della Basilicata
Via dell'Edilizia – 85100 Potenza
Tel. 0971470000
For more information
News and events
23-26 May: Accettura , “Maggio di Accettura”. Hugely popular arboreal cult involving a procession of 50 pairs of oxen raised by the participating "maggiaoli" families. Info:
14 July: Laurenzana, auction of Podolica bulls. Info:
31 July - 1 August, Pescopagano, Podolica. Podolica-themed festival. Info:
September (dates to be finalised): Matera, Blue Gold - Expo Alleva Basilicata - On the transhumance routes on the waterways. National exhibition of Podolica cattle and beef farming. Info:;
Place of production
Throughout Sardinia
Product description
Sardinian IGP Lamb is one of the highest quality meats and an ideal foodstuff in terms of its nutritional value. The white meat, tender and lean, is easy to digest and suitable as a food from early infancy to old age, as well as being rich in complete proteins. It is particularly suitable for anyone needing a "light" but highly nutritional diet. As well as being very tasty and pleasant, it is a major source of vitamin E, the most important natural anti-oxidant of the cell membranes, which increases the level of OMEGA 3 (ω3) fatty acids. It is in the category of foods with a “ω6/ω3” ratio lower than 4: the meat of lamb fed in pastures has an average value close to one.
Sardinian IGP Lamb should not be subject to forced feeding, environmental stress and/or addition of hormones: the lambs must be fed exclusively on their mother's milk (in the "baby" type) and then grass-fed, with the natural feeds and wild herbs which are specific to the habitat of Sardinia. There are three types: “baby” (4,5 - 8,5 kg); “spring” (8,5 - 10 kg); “yearling” (10 - 13 kg).
The meat may be prepared in different ways, all simple but extremely flavoursome and which bring out the tenderness and juiciness of the meat, with its delicate aroma and the fragrances typical of young and fresh meat.

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History / Traditions / Interesting Facts
Sardinian IGP Lamb is one of the "cornerstones" of the livestock breeding tradition of the region. In the collective imagination, it identifies and symbolises Sardinia, its land and ancient civilisations and culture. The numerous archaeological excavations carried out at several important Nuragic settlements have brought to light animal remains relating to the production and processing of lamb meat and tools used for dairy production dating to 3000 BC. The lengthy tradition of Sardinian lamb breeding and meat production allows the animals bred within the region to be defined as "Sardinian" dairy sheep, raised wild and semi-wild.
Sheep breeding and the transhumance have represented the strongest links between the mountain areas of the island and its plains over the centuries. Sheep farming and breeding is still one of the cornerstones of a new regional agricultural economy, which protects the natural flavours and biodiversity and guarantees a constant equilibrium between humans and the environment, based on long-lasting and sustainable development.
Contact information 
Consorzio per la Tutela dell'IGP Agnello di Sardegna
Corso Garibaldi, 44 - 08100 Nuoro
T/F +39 0784 200245 –
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