Coiettas are traditional Italian meat rolls hailing from Sardinia. The dish is made with seasoned slices of beef tenderloin and a paste consisting of lardo, garlic, and parsley. The paste is spread over the slices which are then rolled and sealed with kitchen string or toothpicks.

The rolls are browned in olive oil, then simmered with beef broth and white wine in order to be as succulent as possible. Once done, the toothpicks or kitchen strings are removed and coiettas are ready to be served.