Tagliata
Tagliata is a classic Italian steak salad originating from Tuscany, featuring sliced grilled beef (typically sirloin or ribeye) served over a bed of fresh arugula, often topped with shaved Parmesan cheese and cherry tomatoes. The dish is finished with a drizzle of high-quality extra virgin olive oil and balsamic vinegar, creating a simple yet elegant presentation.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and healthy fats from the olive oil, while being relatively low in carbohydrates. A typical serving provides approximately 400-600 calories, with significant amounts of iron, B vitamins, and antioxidants from the fresh greens and olive oil.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 8 g |
| Fat | 38 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 700 mg |
| Iron | 6 mg |
| Zinc | 8 mg |
| Potassium | 800 mg |
| Phosphorus | 400 mg |
| Vitamin B12 | 4 µg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 1.2 mg |
| Vitamin K | 120 µg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Tagliata embodies the Italian philosophy of 'cucina povera' (poor kitchen) by transforming a simple cut of meat into an elegant dish through minimal preparation and quality ingredients. Nutritionally, the combination of iron-rich steak with vitamin C from arugula and tomatoes enhances iron absorption, making it both flavorful and nutritionally synergistic.
