Manzo all'olio (lit. beef in oil) is an ancient Italian dish hailing from the city of Rovato. It consists of beef (rump or priest's hat), olive oil, breadcrumbs, white wine, garlic, parsley, rosemary, anchovies, and vegetables. The dish is highly prized and there are many variations, from cook to cook and family to family.

What's important is that the meat should be quickly seared first in order to trap the juices on the inside, and it's then slowly cooked to remain tender. Manzo all'olio dates back to the 16th century, when the recipe was noted down by Donna Veronica Porcellaga, a noblewoman.