tagliate

Tagliate is the plural form of tagliata, an Italian meat dish that consists of grilled meat that is sliced after cooking. The term tagliata comes from the Italian verb tagliare, meaning to cut, and in culinary use describes meat that is cooked whole and then portioned by slicing.

In common practice, tagliata most often refers to beef, such as tagliata di manzo, but can also be prepared with other meats including chicken or pork. The preparation typically involves selecting a high-quality cut (for example ribeye, sirloin, or tenderloin), seasoning with salt and sometimes pepper or herbs, searing or grilling over high heat to develop a crust, resting briefly, and then slicing the meat across the grain into thick or thin portions. The dish is usually served with accompaniments that may include arugula (rocket), cherry tomatoes, and a drizzle of olive oil or lemon juice. Shaved or grated cheese, such as Parmigiano-Reggiano, is sometimes offered as a topping.

Regional and contemporary variations exist, with some versions emphasizing a bed of greens or vegetables, while others present the meat on its own plate. Tagliate are commonly found in Italian trattorias and home cooking, particularly in central and northern Italy, where the simplicity of the preparation highlights the quality of the meat.

See also: carpaccio, bistecca alla fiorentina, bistecca alla tagliata.