The Pezzata Rossa d’Oropa (‘dappled red from Oropa’) is a cattle breed native to the mountains around Biella, included in the FAO’s list of rare breeds. The breed has been farmed in this area for centuries, and its hardiness and frugality make it well suited to the difficult environment. Its coat has patches of red, ranging in color from orange to bright red, with jagged edges, while the head, extremities, belly and tip of the tail are white. The breed has a small head, with a rectilinear profile and horns turned up and forwards. Around 240 farmers in the provinces of Biella and Vercelli still raise the cattle, and the register for native cattle populations counts over 4,000 brood cows and a total of around 7,000 animals. The milk from the Pezzata Rossa is used to make excellent cheeses (tomas, Maccagno) and butter.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.
