tagliata

Tagliata, meaning “sliced,” is an Italian dish of grilled beef that is sliced and served warm or at room temperature. It traditionally uses a thick cut such as ribeye (costata) or sirloin (controfiletto) and is associated especially with Tuscany and central Italy.

Preparation involves searing the meat on a hot grill or grill pan to rare or medium-rare, then resting and slicing thinly across the grain. The meat is commonly seasoned with coarse salt and black pepper, and may be brushed with olive oil and flavored with garlic or fresh herbs such as rosemary before grilling. After cooking, a light drizzle of extra-virgin olive oil and a squeeze of lemon juice are often added.

Serving: Slices are arranged on a platter and accompanied by arugula (rocket), often with shaved Parmigiano-Reggiano. Potatoes or cherry tomatoes may be served on the side. Some versions may include a balsamic reduction or a simple caper-and-herb dressing.

Regional notes: In Tuscany, tagliata di manzo is a signature preparation and can be served on top of a bed of arugula; it has many regional variants. The dish emphasizes tender cuts and quick cooking to preserve juiciness.