Wine Pairing
Tagliata di Manzo
Perfect Match
Super Tuscan (Italy)
Chianti Classico (Italy)
Barolo (Italy)
Barbaresco (Italy)
Nobile di Montepulciano (Italy)
Brunello di Montalcino (Italy)
Other Excellent Alternatives
Bordeaux Left or Right Bank (France)
Cabernet Sauvignon (World)
Sangiovese (Italy)
Syrah (World)
Côtes du Rhône North (France)
Ribeira del Duero (Spain)
Zinfandel (USA)
Pinotage (South Africa)
Malbec (Argentina)
Rioja (Spain)
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.