Professor Sargentini, researcher of the zoology department of the University of Florence:

“ I' ve always found the Chianina very fascinating"

Professor Clara Sargentini grew up in Bettolle, a little village in the Valdichiana. Her interest in the Chianina cattle originated from the great regional tradition of the Chianina. Together with a team of twenty researchers, she tries to map the Chianina.

What kind of research are you conducting on the Chianina?

About twenty researchers are working on the Chianina, in several projects. For example, we are currently researching the carcasses. It turns out that the carcasses of the meat cattle in Middle-Europe are much more qualitative than those of the Chianina. Hence we start to search for a possible cause. Previously, the Chianina was used to work in the fields, its body developed and it got longer legs with shorter muscles and rounded pelvis. That's a disadvantage nowadays, but we try to change those characteristics through selection.
We are also doing experiments. We gain more in-depth knowledge about the digestion of the Chianina cattle. We experiment with the food of the animals in private farms.

Is the Chianina still evolving?

Yes, all animals keep developing. We can see that very clearly when we compare the Chianina with similar breeds abroad. Our department is doing tropical research. The Chianina has spread around the world through the years. Her presence is very prominent in the north of Brazil for example. We can see that the cow is developing in a different way there, because she lives in an other climate with different vegetation. The legs stay long there, because it's easier to eat that vegetation when they are longer. 

How do you see the future of the Chianina?

The future's bright. Even more, for me, the Chianina is the only ray of hope in the zoological sector. The meat of the cattle is a product that may be honoured. The Chianina has little fat of a very good composition. The consumer is taking more and more interest in what he's eating, so there's definitely a market for the Chianina.

Than the Chianina is a superior breed?

(laughs) Let me put it this way: ‘Every breed has its characteristics.' Certainly the breeds that are selected and live in a confined territory, have a big chance to be very qualitative. But the quality of meat is not only determined by the genetic features of the animal. Their food, their biotope and the slaughtering methods are at least of equal importance. If the Chianina gets the necessary care, than it is as well morphologically as aesthetically a marvellous whopper ! The breed has much potential and if we can contribute to that with the university, I'm very happy.

Have you wanted to work with the Chianina ever since you were a little girl?

Yes and no. I' ve always found the Chianina very fascinating. I grew up in Bettolle, in the countryside. My grandfather was a farmer and my father, a teacher, was enthralled by farming his whole life. In that manner, I was introduced to the Chianina at a very early age. When I went to college, my interest in the animal was stimulated. I believe that my choice is also determined because of the strong regional tradition ; because in our neighbourhood, the Chianina is very dear to us all.

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