Chicken is a popular type of poultry that is consumed all over the world. However, in different countries and regions, chicken may be referred to by different names. In Italy, there are a few common names used to refer to chicken.
The most common Italian name for chicken is “pollo.” This is the generic term used to refer to chicken meat or the live bird in general. When shopping at an Italian market or ordering chicken off a menu, you would ask for “pollo.”
Some other names used regionally or contextually include:
- “Gallina” – Typically refers to a female chicken or hen.
- “Gallo” – Typically refers to a male chicken or rooster.
- “Cappone” – A castrated rooster.
- “Broiler” – Young chickens raised for meat.
- “Roast chicken” – “Pollo arrosto.”
- “Chicken cutlet” – “Bistecca di pollo” or “cotoletta di pollo.”
- “Chicken cacciatore” – “Pollo alla cacciatora.” A classic Italian chicken dish.
So in summary, while there are some regional variations, “pollo” is the ubiquitous Italian word used to refer to chicken in general, whether referring to the meat or the live bird.
Popularity of Chicken Dishes in Italian Cuisine
Chicken is very popular in Italian cuisine, and is used in a variety of classic Italian dishes across different regions. Here are some of the most well-known and beloved Italian chicken dishes:
- Pollo alla cacciatora – Chicken braised with onions, tomatoes, white wine, mushrooms and herbs.
- Pollo alla parmigiana – Chicken cutlets breaded and baked with tomato sauce and parmesan, similar to eggplant parmesan.
- Pollo al mattone – Chicken grilled or roasted under a brick, resulting in crispy skin.
- Pollo alla romana – Chicken braised with tomatoes, bell peppers, olives, capers and herbs.
- Pollo al forno con le patate – Roast chicken and potatoes.
- Pollo arrosto – Simple roast chicken, often seasoned with rosemary.
- Pollo fritto – Fried chicken, an iconic dish in Southern Italy.
- Pollo con peperoni – Chicken sauteed with bell peppers.
- Polpettine di pollo – Chicken meatballs often served as an appetizer.
- Pollo scarpariello – Chicken on the bone sauteed with sausage and sweet cherry peppers.
From rustic braises to crisp fritto misto, chicken is endlessly versatile on the Italian table. It can be a hearty main course or transformed into elegant layered dishes like cordon bleu.
The Role of Chicken in the Italian Diet
Chicken has long been a major part of the traditional Italian diet for several reasons:
- Availability – Chickens have been raised domestically in Italy for centuries.
- Cost – Chicken is typically more affordable than beef or seafood.
- Versatility – Chicken can be used in a wide array of dishes from soups to skewers to stews.
- Health – Chicken is viewed as a lighter meat that is lower in fat than other meats.
- Flavor – The mild flavor of chicken makes it suited to both bold Italian seasonings and simpler preparations focused on quality ingredients.
In particular, chicken features very prominently in two major regional Italian cuisines:
- Tuscan cuisine – Famous for its simple, peasant-style chicken braises and roast chicken.
- Southern Italian cuisine – Chicken parmigiana, chicken cacciatore, and fried chicken cutlets are southern Italian classics.
Chicken dishes range from upscale presentations for special events to family-style weeknight meals. However, even simple pan-fried chicken cooked quickly can be elevated in the Italian style with aromatics, herbs, wine, olives or capers.
Popular Methods for Cooking Chicken in Italy
Italians have mastered countless techniques for cooking succulent and flavorful chicken-based dishes. Here are some of the most popular preparation methods:
Braising and Stewing
Low and slow braises create ultra tender chicken in rich tomato-based sauces, wine broths or herbed olive oil. Some classic braised chicken dishes include cacciatore, alla romana, coq au vin and more.
Pan Roasting
Chicken pieces seasoned generously with herbs, garlic and olive oil, then seared and roasted in a skillet until caramelized and juicy inside.
Grilling and Broiling
Maintaining high heat and minimal flipping results in crispy charred skin and juicy meat. Butterflying or spatchcocking the chicken allows it to cook evenly. Grilled chicken shines with just olive oil, salt, pepper and lemon.
Frying
From America’s fried chicken to Italy’s fritto misto, few cooking methods yield more delicious chicken than a hot skillet with olive oil or lard for crispy fried goodness. Buttermilk or egg-based batters help seal in moisture.
Baking
Whether a simple weeknight roast or layered dishes like parmesan, baking yields consistent results for chicken. A touch of broth in the bottom of the pan keeps it extra moist.
How Chicken Farming in Italy Differs from the US
There are some notable differences between chicken farming practices, regulations and consumer preferences around chicken in Italy vs. the United States:
Housing
- Italy – Minimum space requirements per chicken are tighter than EU standards. Most Italian chickens are kept indoors in barns.
- US – No national space requirements. Housing may be indoor barns or with outdoor access.
Breeds
- Italy – Ross 308 is the dominant commercial breed. Slow growing specialty breeds are raised on niche farms.
- US – Cornish Cross is dominant. Slower growing heritage breeds are gaining popularity.
Feed
- Italy – GMO feed is banned, most is grain based. Grass fed is rare.
- US – Chickens may be fed conventional grain, GMOs permitted or pasture.
Regulations
- Italy – Use of antibiotics for growth promotion is banned. Other regulations are similar to the rest of the EU.
- US – More lax regulations on antibiotic use, cleanliness and housing conditions compared to EU.
Consumer Preferences
- Italy – Consumers have moderate animal welfare concerns. More focus on quality of end product.
- US – Growing niche demand for pasture raised, organic, non-GMO fed chickens with animal welfare in mind.
So in summary, Italian chicken farming emphasizes efficiency, volume and affordability for consumers while US systems vary widely from industrial scale to small specialty farms with increasing focus on free-range welfare certification.
Production Statistics on Chicken in Italy
Italy is the 4th largest poultry and egg producer in the EU. Here are some key statistics on Italian chicken and egg production:
Chicken Meat Production
- Annual national production: 1.3 million tonnes (2020)
- Per capita consumption: About 20kg per person yearly
- Self sufficiency: 101% – Italy produces slightly more than domestic demand
- Rank in EU: 4th largest chicken meat producer after Poland, UK, Germany
- Major regions for production: Veneto, Lombardy, Emilia Romagna
Egg Production
- Total eggs produced: 12.9 billion per year (2020)
- Per capita consumption: 214 eggs per year
- Self sufficiency: 109% – Italy produces more eggs than it consumes
- Rank in EU: 4th largest egg producer after France, Germany, Spain
- Major regions for production: Veneto, Lombardy, Campania
Italy’s strength in poultry and egg production allows it to meet essentially all domestic demand while also exporting surpluses abroad. Efficiency gains will be needed going forward to maintain self-sufficiency as consumption rises.
Typical Diets for Chickens Raised in Italy
Commercial chicken farming operations in Italy follow fairly standard protocols for chicken diets optimized for efficient weight gain. Here are some of the main components of typical chicken feeds in Italy:
Grains
– Corn
– Wheat
– Barley
– Soybean meal
Grains typically form the bulk of commercial chicken feeds in Italy, supplying carbohydrates and protein. Corn and wheat are most common.
Supplements
– Vitamin and mineral premixes
– Amino acids
– Enzymes
– Calcium
Compound feed is balanced with vitamin/mineral mixes and supplements to optimize nutrition.
No Animal Byproducts
Unlike the US, feeding chicken byproducts to chickens is banned in the EU. This prevents spread of diseases like bovine spongiform encephalopathy (mad cow disease).
No Growth Hormones
The EU bans use of hormones like rBST in animal feeds. Italian chicken is therefore hormone-free.
GMO-Free
Genetically modified crops are prohibited in chicken feed in Italy and throughout the EU.
In summary, standard commercial chicken feeds in Italy are grain-based and enhanced with supplements but do not contain animal byproducts, hormones or GMOs due to regulatory restrictions.
Major Chicken Processing Companies in Italy
While smaller farms raise many chickens in Italy, large vertically integrated companies control much of the chicken processing industry. Here are some of the major players:
Amadori
– Largest poultry processor in Italy
– Headquartered in Cesena, Emilia-Romagna
– Processes over 9 million chickens per week
– 6,000 employees
– Brands include Amadori, Arcaplanet, Campese
AIA
– Subsidiary of Cremonini group
– Processes 500,000 chickens per day
– Headquarters in Verona, Veneto
Fileni
– Family owned company in Marche region
– Specializes in antibiotic free, organic chicken
– Processes up to 250,000 chickens per day
Martini Alimentare
– Processes 200,000 chickens per day
– Based in the Veneto region
The concentration of major processors allows large scale production but smaller niche producers are gaining share, especially in the organic market.
Most Common Cuts of Chicken Consumed
Chicken’s versatility as an ingredient means it shows up in Italian cuisine in many forms. Here are some of the most widely consumed cuts and styles:
Breasts
Both skinless boneless breast and bone-in breast halves are extremely popular. They offer convenience for quick cooking and lend themselves well to dishes like pan fried cutlets, parmesan, or stuffing and rolling.
Legs and Thighs
With more connective tissue, legs and thighs excel in braises, stews and soups where they can break down into tender, juicy meat. Chicken thighs are also popular for grilling.
Wings
The small drumettes and wingettes are perfect for frying into crisp finger food. Roasting or braising whole wings makes them fall off the bone tender.
Whole Birds
Italians love the simplicity of roast chicken for special occasions like Christmas or Easter. Spatchcocking helps them cook evenly.
Ground Chicken
Ground or minced chicken sees use in many recipes from hearty Bolognese sauce to tender polpettine chicken meatballs.
With its neutral taste, chicken provides a canvas for Italian herbs, spices, sauces and condiments. All cuts have a place depending on the preparation method.
Requirements for Labeling Chicken as Organic in Italy
For chicken to be sold as organic certified in Italy, it must meet the following requirements:
- Certified organic feed – Grown without synthetic pesticides or fertilizers.
- No GMOs in feed
- No preventative antibiotics
- Housing meets minimum space standards
- Access to outdoor areas and natural light required
- Low stocking density inside barns
- Humane treatment during transport and slaughter
- Processed in dedicated organic facilities
- Traceability records to track birds from farm to sale
- Annual inspections by accredited certification agencies
Products marked “organic” must contain at least 95% organic ingredients.
Consumers can look for labels like “Agricoltura Italia”, “Agricoltura UE”, or “Biologico” to identify certified organic chicken from Italy or the EU. Meeting these stringent standards allows consumers to feel confident they are supporting responsible practices.
Price Differences Between Organic and Conventional Chicken
In Italian supermarkets and markets, you’ll typically find a notable price premium for certified organic chicken versus conventionally raised chicken. For example:
Conventional Chicken
– Chicken breast cutlets – €7/kg
– Whole roasting chicken – €3.5-4/kg
Organic Chicken
– Chicken breast cutlets – €15-18/kg
– Whole roasting chicken – €8-10/kg
So organic chicken commands anywhere from double to triple the price of conventional chicken. This premium pricing reflects the higher production costs:
- Organic feed costs more than conventional feed
- Slower growth rates mean longer time to market
- Outdoor access requirements reduce density
- Separate organic processing facilities
- Inspections and documentation for certification
For consumers who can afford the premium, choosing organic chicken is seen as better both in terms of perceived quality/taste and welfare standards. But conventional chicken remains popular due to the significant price discount.
Conclusion
To sum up, chicken plays a central role in Italian cuisine, where it is referred to broadly as “pollo” but takes many diverse forms across regional dishes. While production practices aim for efficiency and self-sufficiency, consumers are also increasingly demanding organic and humanely raised chicken. With its adaptability, healthfulness, affordability and mild flavor, this versatile meat will certainly continue to be a staple on Italian dinner tables.