Tagliata
Sliced steak, often served with rosemary or other herbs.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tagliata is a relatively modern Italian dish that emerged in the late 20th century. It draws on classic Tuscan grilling techniques and the Italian appreciation for high-quality beef, emphasizing simplicity and showcasing the natural flavors of the meat. While not steeped in ancient traditions like some Italian recipes, it reflects the evolving culinary landscape and a focus on fresh, seasonal ingredients.
Tagliata embodies the Italian culinary philosophy of highlighting simple, high-quality ingredients and enjoying them in a communal setting. It is often seen as a dish for sharing and celebrating good food and company.
Emphasis on Quality Ingredients
Tagliata relies heavily on the quality of the beef. Italian Chianina or other premium cuts are preferred. The dish showcases the inherent flavor of the meat, so choosing a good cut is paramount.
Communal Dining
Tagliata is frequently served on a large platter for sharing, encouraging a sense of togetherness and conversation around the table. It aligns with the Italian tradition of enjoying meals as a social experience.
Simplicity and Respect for Tradition
While a modern dish, tagliata adheres to the Italian principle of not overcomplicating things. It's a celebration of simplicity, allowing the ingredients to speak for themselves.
Tagliata offers a simple yet refined flavor profile dominated by the rich, savory taste of high-quality beef, complemented by subtle herbal notes and a touch of acidity.
The primary flavor is that of the grilled beef, ideally seared to a rare or medium-rare doneness to maximize tenderness and juiciness. Rosemary is a common herb used, lending a fragrant, slightly piney aroma. Other herbs like thyme or sage may also be used sparingly. A drizzle of olive oil adds richness, while a squeeze of lemon or balsamic vinegar provides a bright, acidic counterpoint to the richness of the beef. Salt and pepper are crucial for seasoning and enhancing the natural flavors.
Meat Selection and Preparation
Choose a high-quality cut of beef, such as sirloin, ribeye, or strip steak, that is at least 1-1.5 inches thick. Allow the meat to come to room temperature for at least 30 minutes before cooking to ensure even cooking.
Achieving a Perfect Sear
Use a very hot grill or cast-iron skillet to achieve a beautiful crust on the outside while keeping the inside rare to medium-rare. Pat the steak dry before searing to promote browning.
Resting the Meat
Rest the cooked steak for at least 10 minutes before slicing against the grain. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Slicing Technique
Slice the steak thinly against the grain. This shortens the muscle fibers, making the meat easier to chew.
Seasoning
Simple seasoning is best. Use high-quality olive oil, sea salt, freshly ground black pepper, and fresh rosemary or other herbs to enhance the natural flavors of the beef.
Explore additional Grilled Meat dishes and restaurants
Explore Grilled MeatDiscover top dining spots and culinary experiences in Trieste.
Explore TriesteLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy