We present the exclusive Chianina meat ragù "Vitellone Bianco dell'Appennino Centrale PGI", a tasty and intense ragù, created using only the renowned Chianina PGI beef, selected from the green valleys of the central Apennines. This meat, famous for its superior quality and exceptional softness, is the main ingredient of a traditional ragù that enchants the palate. The recipe from the "Gourmet" shop meticulously follows tradition, ensuring a perfect balance of flavours, enriched by selected seasonings and slow cooking which enhances the consistency and taste.
The production area of Vitellone Bianco dell'Appennino Centrale PGI includes the entire territory of the regions of Umbria, Marche, Abruzzo and Molise and the entire territory of the provinces of Bologna, Ravenna, Forlì-Cesena and Rimini, in the Emilia-Romagna region; Benevento and Avellino, Caserta limited to some territories, in the Campania region; Frosinone, Rieti, Viterbo, part of the provinces of Rome and Latina in the Lazio region; Grosseto, Siena, Arezzo, Florence, Pistoia, Prato, Livorno and Pisa, in the Tuscany region.
Calfs must be breastfed naturally by their mothers until weaning. Calf rearing can be on pasture, free housing or semi-wild. Subsequently the food base is made up of fresh and/or preserved fodder coming from natural and artificial meadows and herbaceous crops typical of the indicated geographical area; in addition, the use of simple or compound concentrated feeds and the addition of mineral supplements is permitted. The nutritional standards must however remain high, with a protein content between 13 and 18%, depending on the animal's stage of development. The breeding methods in this phase are free, fixed stall or semi-wild housing.
The origins of Vitellone Bianco dell'Appennino Centrale PGI date back to pre-Roman times. In fact, the Etruscans were already dedicated to the breeding of cattle breeds with characteristics common to those today in the Apennine areas. Today's breeds are the result of crosses and selections of the Bos taurus primigenius. In particular, Romagnola was selected from ancient animals bred by barbarian populations in the 6th-7th century AD. The Marchigiana is instead the result of the cross between the Romagnola and the Chianina, created in the 19th century by breeders from the Marche.
This ragù goes beautifully with pasta, polenta, also transforming itself into an excellent condiment for pizza or bruschetta. The distinctive character of the Chianina meat "Vitellone Bianco dell'Appennino Centrale IGP" gives this ragù a note of excellence and authenticity, elevating each dish to a true culinary experience.
Chianina breed beef "Vitellone Bianco dell'Appennino Centrale IGP" 50%, tomato pulp, onion, extra virgin olive oil, celery, carrot, tomato paste, wine, salt, spice, aromatic plant.
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