filetti

Filetti is the plural form of filetto in Italian, a term used to refer to boneless, slender portions of meat or fish. In Italian cooking, filetti describe filleted cuts that are trimmed to a uniform thickness and prepared for quick cooking. The word derives from the diminutive form filetto, linked to the idea of a thin, thread-like strip.

Common uses include filetti di manzo (beef fillets) and filetti di pesce (fish fillets such as cod or sea bass). These cuts are prized for tenderness and even cooking, and are typically prepared by sautéing, grilling, baking, or pan-frying. They are often served with light sauces, lemon, butter, herbs, or accompaniments that highlight the delicate texture.

In menu descriptions and recipes, filetti emphasizes the meat or fish portion being served in a filleted form, sometimes with minimal trimming to preserve juiciness. The term can also describe thin strips of other ingredients used in dishes, such as filetti di peperone (pepper strips) or filetti di cipolla (onion slices), which appear as components or garnishes.

Across Italian cuisine, filetti are a common way to present proteins with uniform thickness and even cooking. The concept is widely used in home cooking and professional kitchens to ensure portion control and tenderness in fast-cooking dishes.