The Bistecca Tagliata at Siena: Who knew that steak was so Italian?
When it comes to Italian cuisine, the first thing that comes to everyone’s mind is pasta.
Chef Harvey, who trained and studied in Italy and Italian kitchens, makes what we think is the best homemade pasta in Austin.
And he features classic Italian pasta dishes on our menu.
But he and his staff in the kitchen are also masters behind the grill. And there’s a reason for that: Italians, and especially Tuscans, LOVE STEAK!
Many people know the famous Bistecca Fiorentina, the Florentine porterhouse, the ultimate pairing for Chianti and Brunello Montalcino (you’ll find Chef Harvey’s Fiorentina on our menu nightly).
But few people, even among those who have traveled to Italy, are familiar with the Bistecca Tagliata.
The word tagliata means cut in Italian and a bistecca tagliata is a steak that has been cut away from the bone (the fiorentina is always served with the bone in).
Chef Harvey likes to serve his tagliata with the classic Italian side dishes of roast potatoes with rosemary and argula dressed with extra-virgin olive oil and freshly squeezed lemon juice.
Some might call that a “steak salad.” But in Italy, it’s just called bistecca tagliata.