Valdarno chicken

In the past, the Valdarno breeds were two: the Nera (the Black), a fine laying hen with metallic glints, and the Bianca (the White), appreciated for its meat, which officially appeared in 1953, when it was presented at the Cremona Exhibition.

Although it had already won an award in Bergamo in 1925. Any trace of the first breed has disappeared, but the Bianca has survived thanks to the peasant tradition of raising a few chickens for family consumption. Roosters are tall, lean, have sturdy thighs and a small breast and reach a weight of 2 – 2.5 kg. They have white feathers (which tend to become more yellow over time), a tufted tail with short sickle-shaped feathers. The comb is blood-red, erect, with five or six points; the wattles are very developed, the large ears are cream coloured with red veins, the beak, claws and skin are yellow. Hens are smaller (1.5 -2 kg) and have a bent comb.??The birds grow slowly and reach their optimal weight after 4-6 months. The meat is excellent and eggs are also extraordinarily tasty. The ivory white shell is smaller than that of industrial eggs, but the yolk is much larger and yellower. Production Area: Municipalities of upper Valdarno, Provinces of Arezzo and Florence, Tuscany.
(fonte: Slow Food)