(most common name)
• Razza Cinisara
The Cinisara is found on the island of Sicily, the largest island in the Mediterranean Sea and an autonomous region of Italy. The breed originated in 1200 and is widespread, especially in the province of Palermo and in the municipality of Cinisi (hence the name).
The Cinisara is a Podolian breed (despite being black) and is distinctly different from the Modicana (the other local bovine ecotype).
The Cinisara is better adapted to its environment and is more productive than the Modicana. For centuries it is has remained rustic, prefering steep, poor pastures, so much so that the local saying is: The cow licks the stones of Cinisi and makes milk.
Cinisara beef has a protein content of 22% (the same as other breeds such as the Piemontese, Chianina and Belgian White-Blue). The lipid content is 1.9% for males and 2.6% for females.
Cinisara milk, due to its richness in flavor, fat and protein, is used for the production of ricotta, mozzarella and caciocavallo (known as il caciocavallo di Palermo - a type of stretched-curd cheese).
The Cinisara breed is also reported to be resistant to anaplasmosis, piroplasmosis and tuberculosis.
NOTE: Podolian cattle breeds have calves born with a fawn to reddish coat that turns grey or white after about five months of maturing.
You can also go to:
My Daily Cow® Italy and read about other Italian cattle breeds.
The Cow Wall® A-Z Cattle Breed Picture Reference to see other breeds of cattle in the world.