Modicana Cow

Italy

Sicily

Breeds and animal husbandry

Milk and milk products

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Modicana Cow

Present for centuries in Sicily, the Modicana is a breed of cattle with a characteristic dark-red coat, its hues ranging from wine red to black (especially in the males). The breed’s decline is linked to the introduction of machinery, its poor yield of milk and meat and the fact that many dairy farms have stopped making their own cheese. So while in the 1960s there were still 25,000 animals, today that number has been reduced to 2,000. Nonetheless the Modicana is considered to be of the best triple-purpose cattle breeds.

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Season

Raw Modicana milk is used to make Caciocavallo, Ragusano and Provola cheeses from October to May, but they can be found aged throughout the year.

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The Presidium is working to promote cheeses like Ragusano from the Iblei mountains and Caciocavallo from the Sicani mountains, but also the breed’s high-quality beef. It is helping farmers improve their production systems, the indoor finishing period and the meat processing, and educating consumers to recognize its quality. The beef from pasture-raised animals can be hard for modern consumers to appreciate: If the meat is not hung for exactly the right time, it can be tougher than other types. Additionally, consumers can be put off by the more intense color of the meat and the yellowness of the fat, which comes from the carotene in the pasture grasses.

Production area
Sicily

Presidium supported by
Sicily Regional Authority's Agriculture and Forestry Department
Rosario Floridia
Ispica (Rg)
contrada Scorsone
tel. +39 0932 951151

Liborio Mangiapane
Cammarata (Ag)
contrada Casalicchio
tel. +39 0922 904474
328 3080712
pinudomenico@hotmail.it

Slow Food Presidium Coordinator
Salvo Paolo Mangiapane
tel. +39 340 3348406
salvopma@tin.it
The Presidium is working to promote cheeses like Ragusano from the Iblei mountains and Caciocavallo from the Sicani mountains, but also the breed’s high-quality beef. It is helping farmers improve their production systems, the indoor finishing period and the meat processing, and educating consumers to recognize its quality. The beef from pasture-raised animals can be hard for modern consumers to appreciate: If the meat is not hung for exactly the right time, it can be tougher than other types. Additionally, consumers can be put off by the more intense color of the meat and the yellowness of the fat, which comes from the carotene in the pasture grasses.

Production area
Sicily

Presidium supported by
Sicily Regional Authority's Agriculture and Forestry Department
Rosario Floridia
Ispica (Rg)
contrada Scorsone
tel. +39 0932 951151

Liborio Mangiapane
Cammarata (Ag)
contrada Casalicchio
tel. +39 0922 904474
328 3080712
pinudomenico@hotmail.it

Slow Food Presidium Coordinator
Salvo Paolo Mangiapane
tel. +39 340 3348406
salvopma@tin.it

Territory

StateItaly
RegionSicily