Carne di bovino podolico, or Podolica beef, is a high-quality meat that comes from the Podolica cattle breed. This breed is native to the southern regions of Italy, particularly Campania, Basilicata, and Calabria. In Campania, you can find this delicious meat in various towns and communes such as Cilento, Vallo di Diano, and Irpinia.
Podolica beef is highly regarded for its exceptional taste and tenderness. The cattle are raised in a natural and sustainable environment, grazing on the rich pastures of the Campania region. The meat is known for its marbling, which gives it a unique flavor and juiciness.
One popular recipe that showcases the flavors of Podolica beef is “Tagliata di Bovino Podolico.” This dish involves grilling or searing the beef and then slicing it into thin strips. It is typically served with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and a side of arugula or mixed greens. The simplicity of this recipe allows the natural flavors of the meat to shine.
Another delicious recipe is “Bistecca alla Fiorentina,” which is a traditional Tuscan dish made with a thick-cut steak. However, it can also be prepared using Podolica beef. The steak is seasoned with salt, pepper, and olive oil, and then grilled to perfection. It is typically served rare or medium-rare, allowing the meat to remain tender and juicy.
Podolica beef has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its authenticity and adherence to traditional production methods. This recognition ensures that the meat comes from Podolica cattle raised in specific areas and follows strict specifications in terms of breeding, feeding, and processing.
Sources:
– “Carne di Bovino Podolico” – www.agricoltura.regione.campania.it
– “La Carne di Bovino Podolico” – www.cilentonotizie.it