The history of Marchigiana cow breed begins in the mid-19th century: from the cross between Podolica cows and Chianini oxen, a breed with a better attitude to work and meat production was obtained, ideal for the pastures situated in the marginal and difficult areas. With respect to the autochthonous Podolica breed, it has a greater muscle development, a lighter coat, shorter horns, and lighter head. A further cross with Romagnola breed reduced its height, to obtain the current Marchigiana breed. Short-haired, white, and smooth coat, with gray shades on the shoulders and forelegs, short and humped neck in males. It produces top-quality rosy and fine-grained meat.