This autochthonous breed with large lyre-shaped horns, with a coat with gray and extraordinarily robust shades had its greatest development between the two wars. Also on Mount Amiata the quarrymen used the Maremma oxen for the transport of marble.
With the reclamation and the agricultural mechanization the breed went into crisis, even touched the extinction. Now the situation is changing and the Presidium supports its gradual rebirth. Maremmana is very frugal, survives in difficult situations and is bred only in the wild. This explains the survival of the figure of the cowboy, the herdsman on horseback who follows and guides the cows. From October to March the animals live in the bush in large fenced plots. After the winter they are transferred to enclosed pastures, to take advantage of spring forage production.e.
At the end of May the “merca” is carried out, that is the branding of one year old calves. And it is in that period that the adult cows and the heifers are “herbed” (in groups of 25, 30 cows per bull) for the mount. At the beginning of autumn the bulls are removed from the herd and the herds return to the bush. The wild breeding contributes decisively to animal welfare and to the flavor and health of the meat. There is a traditional recipe to better appreciate the meat of Maremmana: a stew made with the most muscular pieces and a “dry” tanning. Let the meat rest for a whole night with chopped rosemary, sage and a little pepper. The next day it is browned with extra virgin olive oil, possibly eliminating the little water that forms. Then proceed with a new browning with chopped red onion, celery, parsley and garlic. When the meat tends to “stick”, a red Maremma wine and salt are added. After the wine has evaporated, add the tomato paste and the broth to finish cooking, adding more wine if necessary. The preparation is very long, but the result is exceptional..