Romagnola

The Romagnola is a breed of cattle originating from the Emilia-Romagna region in Northern Italy and belongs to the Podolic group of grey cattle. Historically used as draught animals, they shifted to beef production following agricultural mechanisation post-WWII. The breed's origins are debated, with theories suggesting links to Podolian cattle brought by Goths or Lombards, though modern research contradicts this. Selective breeding began in the mid-19th century, leading to recognition as a top beef breed by 1900.

The Romagnola population has significantly declined since WWII, from 450,000 in 1952 to just over 13,000 in 2013, with most found in Emilia-Romagna. They are characterized by an ivory-white coat with grey foreparts, black skin, and distinctive horns that change color with age. Calves are born wheat-colored but turn white by three months.

Now primarily raised for beef, Romagnola calves weigh 40-45kg at birth and are slaughtered at 16-18 months, reaching 650-700kg with a 62-63% yield. Their meat is highly regarded and qualifies for IGP status as Vitellone Bianco dell'Appennino Centrale if raised in specific Apennine regions.