Recipe Catalog

Behind the complicated name — tagliata di manzo — lies a simple way to cook steak. The specialty of the recipe is that after frying, the steak is poured with rosemary oil, covered with foil and left to rest for five minutes. During this time, the meat is soaked in the smell of rosemary, the juice in it disperses, the steak becomes soft and aromatic. An additional pleasure is in the parmesan, which adds a delicious flavor to the dish and gives the texture a tenderness.

Tagliata is a classic dish of Italian cuisine, embodying refined taste and simplicity in preparation. Its name comes from the Italian 'tagliata', meaning 'sliced', as the main focus of the dish is thin slices of juicy sirloin steak. It is prepared by quickly searing in a hot pan, preserving its tender texture and rich meaty aroma. The meat is then complemented with fresh arugula, parmesan, and a fragrant sauce made from olive oil, garlic, rosemary, and lemon juice. Due to its balance of flavors, tagliata pairs perfectly with a glass of red wine, highlighting Italian gastronomic tradition. This dish is a symbol of Mediterranean cuisine where simplicity of ingredients transforms into culinary art.