Marchigiana

The Marchigiana (pronounced as mar-key-jar-nah) origins are unsettled, the American International Marchigiana Society state that the breed descended from Asiatic cattle that were brought to Italy during the fourth Century AD following the barbarian invasions.
And another version, put forth by Dr. Briggs in Modern Breeds of Livestock, is that it is a relatively new breed, being differentiated as late as 1933 and known locally at the time as the Improved Marche.
According to this version, the indigenous stock of the area had been intermixed with the Chianina and two other varieties of mountain cattle. Selection then followed for the large type of cattle which were desired on the lower and more fertile slopes of the region where forage was more abundant.

But from either beginning the breed was developed to do well in rough terrain with hot, dry summers and cold, wet winters on poor quality roughage. This hardiness has been retained through the years.
Today the Marchigiana is a competitive beef breed which is widespread throughout the Marches, Labium, Abruzzo and Campania areas of Italy. Approximately 50,000 head are registered with the Italian Herd Book and it constitutes approximately 45% of all white cattle breeds (Marchigiana, Chianina, Romagnola, Polodica and Maremmana) in Italy. This breed has been exported across the world.    more...