The origins of Vitellone Bianco dell’Appennino Centrale can be traced back to the pre-Roman times when the Etruscans raised cows with the same common characteristics of the Podolica cattle breeds which are reared in the Apennines today.
The fresh veal meat of Vitellone Bianco dell’Appennino Centrale is obtained from 12 to 24 months old cows and bullocks of the Central Italian Chianina, Marchigiana and Romagnola white breeds. The animals are raised in the regions of Umbria, Marche, Abruzzo, Molise, Emilia-Romagna, Campania, Lazio and Tuscany.
The meat of Vitellone Bianco is particularly succulent, bright red and has a fine-grained texture. Its color doesn't darken when exposed to air, and has a high iron content due to the combination of genetic heritage, rearing methods and climate environment.
Paired with a full-bodied red wine, Vitellone Bianco is most commonly prepared as the Florentine T-bone steak, a true Tuscan cuisine favorite.
