Il Romagna chicken It is an extraordinary example of how a native breed, in danger of extinction, can be recovered thanks to the commitment of those who believe in the value of biodiversity and quality. This chicken, which once risked disappearing, has been a real Slow Food Presidium, a recognition that protects its production and promotes breeding that respects the environment and animal welfare.
But what makes this breed so special? The Romagnolo chicken is “very rustic and ancient”, as he defines it Stephen Tozzi, breeder from Mercato Saraceno (Forlì-Cesena). Its nature makes it very similar to the pheasant: "it prefers to live outdoors, tolerating bad weather well, and climbs plants to hide from predators", he adds. Even the meat, as he says, is "very tasty", an aspect that makes it particularly appreciated in the gastronomic tradition of the area.
A small miracle: the return of the Romagna chicken
Until the middle of the last century, the Romagna chicken was widespread in provinces of Ravenna, Forlì-Cesena e Rimini. With its colorful livery and rustic temperament, it was appreciated for the production of eggs, tasty meat and also for the preparation of typical dishes of Romagna. However, its main characteristic - the need for large open spaces to feed and grow - made it unsuitable for industrial breeding. With the introduction of intensive methods, the breed ended up disappearing, reduced to only 50 specimens in the nineties.
La turning point came in 1997, when a breeder of the province of Ravenna decided to make its last chickens available for a conservation program started by the Faculty of Veterinary Medicine, University of Parma. Since then, thanks to targeted projects and the selection of specimens, the breed has been repopulated and today, more than twenty years later, it is once again present in significant numbers, with about 500-600 producers throughout Romagna.
Space, freedom and quality: the breeding that makes the difference
The Romagnolo chicken needs ample space to express itself at its best, and is free range, in an extensive system that respects its nature. As he explained Lia Cortesi, Slow Food Presidium manager, this chicken represents an example of “virtuous breeding”, which not only promotes quality meat, but also protects the environment and animal welfare. “Today we often talk about eating less meat, but quality meat. The Romagna chicken is an example of how it is possible to produce meat in a healthy and sustainable way”, Cortesi said.
Il recovery of native breeds as the Romagna chicken is not only a question of taste, but also of health and sustainability. As he underlined Alessio Zanon, president of the Association of native breeds at risk of extinction, these breeds are less productive than industrial breeds, but in an extensive system they prove to be winners, thanks to their adaptability and the flavor of the meat. It is not a competition between breeding methods, but a valuing diversity, which enrich our gastronomic tradition.
The seal that protects the local rural and food and wine heritage
With the recognition as Slow Food Prison, Romagna chicken is not only a symbol of Romagna cuisine, but also an example of how it is possible to combine tradition, sustainability and innovation. The Emilia-Romagna Region, which has renewed the memorandum of understanding with Slow Food until 2025, is committed to supporting initiatives that protect the local rural and food and wine heritage. "The relationship with Slow Food is positive and we share the vision of food not as a commodity, but as a great cultural heritage", says the regional councilor for Agriculture Alessio Mammi.
Ultimately, Romagna chicken is not just a food, but a story of “rebirth”, which reminds us how important it is to protect and enhance the gastronomic and natural heritage that surrounds us.
