Description

Tagliata means sliced steak (tagliare = to cut). In fact the meat is cut diagonally into slices after been cooked.

Tagliata di Manzo is a pan-seared piece of Beef Lombata (Sirloin).

Tagliata di Manzo is often served with fresh-shaved Parmigiano Reggiano Cheese, chopped rosemary, peppery arugula (rocket) and drizzled with balsamic vinegar and olive oil.

The crusting is simple, with sea salt and black pepper or thyme. The inside is moist and pink.

Best Cuts

For the perfect Tagliata you need a well-marbled, boneless, good quality steak.

In Italy the Sirloin steak is the most commonly used for this dish.

In North America you can use Rib-Eye, Entrecôte, Strip Loin and Rump Steak.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.