Tuscan Tagliata: the best recipes to cook it!

The Tuscan tagliata of Villa Campestri Olive Oil Resort

Tuscan cuisine is full of tasty dishes famous all over the world. The presence of numerous cattle farms in the area has made the meat dishes of the real specialties. Discover with us the famous Tuscan Tagliata and the best recipes to cook it!

The beef in Tuscany

In Tuscany the breeding of cattle has an ancient origin that derives from a breeding wisdom based on a harmonious integration with the natural environment.

Beef is obtained from animals over two years old. It is a compact flesh, with white and firm fat and a bright red color.

Among the various native Tuscan bovine breeds we find:

  • The Chianina breed, one of the oldest in the world, has been bred for at least 22 centuries.
  • The Maremmana breed, rustic and frugal, resistant to diseases and climatic difficulties.
  • Garfagnina, originally from Garfagnana (province of Lucca), today reduced to a few hundred heads.
  • The Mucca Pisana, originally from the lower Valle del Serchio in the province of Pisa, is unfortunately an endangered breed.

The famous Tuscan tagliata is generally obtained from the Chianina breed.

The fillet, especially the beef one, is one of the most precious and tender cuts of the animal from which the exquisite Tuscan tagliata is obtained. It is the ideal cut for grilling, in the Florentine tradition it is sometimes served on lava stone with aromatic herbs and salt grains.

Tuscan Tagliata: here are the best recipes to cook it

Although the Tuscan Tagliata of beef is also delicious exquisite without any particular processing beyond cooking, the dish acquires a unique taste when paired with balanced flavors.

So here are the best recipes for cooking the Tuscan tagliata!

Tuscan Tagliata (Sliced beef) with rocket and parmesan

Ingredients for 4 people

  • 800 g of beef (fillet or sirloin);
  • 4 tablespoons of extra virgin olive oil;
  • Chopped aromatic herbs (thyme, rosemary, marjoram, sage, bay leaf …);
  • 2 cloves of garlic;
  • 1/2 glass of red wine;
  • 1/2 glass of balsamic vinegar;
  • Salt and Pepper To Taste;
  • 60 g of Parmigiano Reggiano;
  • 60 g of rocket.


  • Mix the chopped garlic, aromatic herbs, oil, balsamic vinegar, red wine, salt and pepper.
  • Marinate the meat and let it rest for a few hours.
  • Prepare a salad with rocket and parmesan shavings.
  • Prepare the grill and cook the meat for about 5 minutes on each side.
  • Once cooked, wrap it in foil and let it rest for a few minutes before cutting it.
  • Cut the meat into thin slices (1-2 cm thick).
  • Serve together with the rocket salad, decorating the end with a few drops of balsamic vinegar.

Tuscan Tagliata (Sliced beef) with lard and rosemary

Ingredients for 4 people

  • 4 Entrecôte from 300g;
  • 340g spiced lard;
  • Rosemary;
  • Thyme;
  • Pepper;
  • Salt;
  • Butter;
  • Balsamic vinegar;
  • Sage.


  • Heat a knob of butter and aromatic herbs in a pan.
  • Insert the meat and cook 2 minutes per side.
  • Let 3-4 minutes rest.
  • Beat the lard in a mortar with thyme, pepper and rosemary.
  • Spread the beaten on the cooked entrecôte, add a drizzle of balsamic vinegar glaze and serve.

If you want to taste a delicious Tuscan Tagliata cooked to art, we are waiting for you at Villa Campestri Olive Oil Resort!

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