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Known as the holiest of holies of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef from the Chianina cattle, which is particularly prized for its tenderness. Even though bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse - since it's cut closer to the center, the tenderloin is much larger than the one on a regular T-bone.
Also, bistecca alla Fiorentina must be thick; the cut needs to be at least three fingers wide so that when the meat is grilled over a very hot flame, a nice, slightly charred crust forms on the outside of the steak while the inside remains succulent.
MOST ICONIC Bistecca alla Fiorentina
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Tagliata is a traditional meat dish that's most commonly made with beef. The dish is usually made with a combination of sirloin steak, rocket (arugula), extra-virgin olive oil, salt, black pepper, and cherry tomatoes, if desired. The meat should be about 1'' (2.5cm) thick and seared on both sides on a hot griddle pan or on a barbecue.
The inside of the meat is usually medium-rare and juicy, while the outside is nicely seared. Once done, it's sprinkled with salt and pepper and cut into thin slices. The slices are most commonly served over a mound of rocket, and each serving is drizzled with olive oil.
MOST ICONIC Tagliata di manzo
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Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be consumed, either raw or cooked.
If served raw, carne salada is cut in thin slices, drizzled with extra virgin olive oil, and paired with lemon slices, chopped capers, or rocket and parmesan cheese. If cooked, the slices should be cut a bit thicker, then fried for a minute and served with boiled beans.
MOST ICONIC Carne salada
This humble Tuscan stew is made with cheaper cuts of beef, red wine (traditionally Chianti), crushed black peppercorns, lots of garlic, onions, celery, carrots, fresh herbs, and, sometimes, tomatoes, although they are not a part of the original recipe.
Some recipes include pig's trotter or calf's foot in order to bring extra flavor. The dish is slowly cooked in earthenware pots. In the past, peposo used to be left in a cooling bread oven or in kilns where ceramics and terracotta tiles were made.
The stew is sometimes served on slices of toasted local bread which mops up the flavorful juices.
MOST ICONIC Peposo
View moreThis classic dish hails from Piedmont, home of the renowned Barolo wine. Brasato is prepared with beef that is marinated together with Barolo wine and vegetables such as carrots, celery, and onions, as well as herbs and spices that typically include bay leaves, cinnamon, or cloves.
The beef is then browned and slowly braised in the marinade before it is rested and sliced, while the braising sauce is puréed and is then doused over the meat. The dish is usually served with mashed potatoes or polenta on the side.
MOST ICONIC Brasato al Barolo
Carbonade valdostana is a rich Italian beef stew originating from the Aosta valley. It is prepared with a combination of beef (cut into cubes or strips), onions, flour, butter, red wine, and herbs and spices such as cloves, cinnamon, nutmeg, orange peel, and bay leaves.
Once the stew has been prepared, it is traditionally served piping hot over polenta, but it can also be served with garlic mashed potatoes or pappardelle pasta. Originally, the dish was prepared with beef that was preserved in salt, but nowadays regular beef is more often used in the preparation of carbonade.
MOST ICONIC Carbonade Valdostana
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Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garlic is sautéed in olive oil until fragrant and removed from the pan.
Thinly sliced radicchio or arugula is added to the pan with minced rosemary, salt, and pepper. It is cooked until wilted and tender and transferred to a plate. The beef is cut into paper-thin slices, seasoned with salt and pepper, and cooked in olive oil.
Carne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic.
The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead.
MOST ICONIC Carne cruda all'Albese
Tzigoiner is a traditional meat dish originating from Valtellina. The dish consists of thinly sliced beef that's wrapped around a wooden skewer and grilled to perfection. The beef is typically marinated in wine, oil, and spices. The meat is usually seasoned with salt and pepper before it's placed over a hot grill.
Tzigoiner is often accompanied by french fries and dollops of mustard and grated horseradish on the side. If properly prepared, the beef should be very succulent and it should slide right off the skewer. Additional ingredients such as pancetta can also be wrapped around the skewer.
MOST ICONIC Tzigoiner
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Goulash alla Goriziana is a regional variation of goulash from Gorizia, a province in northeastern Italy, near the border with Slovenia. This dish is heavily influenced by both Austrian and Hungarian cuisine, reflecting the historical ties of the region to the Austro-Hungarian Empire.
Goulash alla Goriziana is a hearty stew, primarily made with beef or veal, slow-cooked with onions, paprika, and spices. While it shares similarities with traditional Hungarian goulash, the Gorizia version tends to be milder, with a rich, thick sauce that is often served with polenta, potatoes, or bread.
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