Chianina IGP – the oldest cattle breed in the world

Why we import it ourselves

Chianina is not something you order from a wholesaler in Germany. We select by hand and import directly. It takes more effort, but it is the only way to know the quality from the animal to the plate.

Since 2001, month after month

Every month since 2001 a delivery has arrived from Italy – one part of one animal, together with that animal's own paperwork. Around three hundred deliveries over twenty-five years. The same route, the same breed, the same inspection body.

Certified as a Casa della Chianina

Plenty of menus say Chianina. Not everyone can prove it. Francucci is certified by the Consorzio 5R – named after the cinque razze, the five cattle breeds of the central Apennines. The consortium was founded in 1982, formally recognised in 1984, and in 2004 the European Union granted it the protected geographical indication IGP for "Vitellone Bianco dell'Appennino Centrale".

To carry the mark, every animal must be entered in the national herd book. Each delivery arrives with a certificate issued by an inspection body of the Italian Ministry of Agriculture: ear tag number, date of birth, the farms of birth and rearing, the abattoir, the control number.

One example from our file: a Chianina cow, ear tag IT051990073857, born 4 April 2018, raised at the Scarponi 2 farm in Assisi, Umbria. We are happy to show it. Just ask.

Check it yourself

You do not have to take our word for it. The consortium keeps a public register of every affiliated business. Search it for "Francucci" – you will find us at Kurfürstendamm 90, Berlin. As of August 2026 we are the only restaurant in Germany listed there.

We have been there

Figures on a certificate are one thing. Standing in the field with the animals is another. We drove into the central Apennines to meet the breeders we buy from – the white Chianina at the fence, the hills behind them, the people who raise them. You shake hands, you eat together, and afterwards you understand rather better why an animal needs twenty months and not twelve.

That is how a supply relationship lasts more than two decades. Not out of a catalogue.

Aged on the bone – in plain sight

The loins age here for three to six weeks on the bone, in a dedicated ageing cabinet held at a constant 2 to 3 degrees. And they do it in plain sight: the cabinet stands in the walk-in wine cellar, among the bottles that will later be opened alongside the beef.

Ageing is not a trick. It is time and space, and both cost money. You can taste it – butter-soft, with a depth of flavour a young cut simply does not have.

How we serve it

Whole T-bone or prime rib cuts, grilled rare on the standing bone. We carve them into slices and serve with sea salt flakes and our signature herb oil. One cut feeds two to four people. And the bone goes to the dog.

Besides the bistecca there is Chianina fillet on request and changing seasonal cuts – depending on which part of the animal is currently hanging in the ageing cabinet. Just ask what we have.

Our Chianina dishes

• Bistecca Fiorentina – T-bone by weight, €140.00 per kilo. A once in a lifetime experience.
• Carpaccio di Chianina – with extra virgin olive oil and shaved parmesan, €21.50, fresh truffle on request
• Carpaccio Carnevale – carpaccio of Chianina beef with vitello tonnato, €32.00
• Pappardelle al Ragù 2.0 – pale slow-cooked ragù, 100 % organic Chianina, €29.00

Good to know

The bistecca is charged by weight. We recommend mentioning it when you reserve, so we can prepare the right piece for your table.