Tagliata is a meat dish that is prepared by cutting a piece of meat, usually beef, into thin slices, which is then grilled. This dish is especially popular in Italy and is often served with a tossed salad and baked potatoes.
Grilled meat paired with zero-km wines
A perfect pairing
After creating the Poggio le Volpi winery, producer of Baccarossa and Donnaluce, Felice Mergè dedicated himself to catering and together with Rossella Macchia they created Epos Bistrot.
The best Italian and international meats are grilled on Epos’s large open grill, fuelled with wood from the family olive grove, within a true and authentic cuisine that is connected to the region.
The same meat reaches its maximum expression thanks to being hung using the “dry ageing” system and cooked on the grill: the secrets of Epos Bistrot steaks, renowned throughout Rome.
Great red wines call for great grilled steaks, for a perfect pairing.
A must for beef steak lovers
Epos is a real temple of meat, selected from all over the world through research that takes place between farms and ethical breeding companies.
Thus, in the large visible grill in the main dining room, fuelled with wood from the same olive grove that produces the oil served on the table, the best meats that have been hung for a long period of time are cooked.
Marchigiana, Phenomena, Simmenthal, Black Angus, Galician, Swami, Asturian and our native Chianina or Fiorentina find in Epos Bistrot new, intense and bold flavours on the grill of Epos Bistrot to delight the palates of carnivores and non-carnivores alike.
Selection of the month
Florentine meat is a typical food product of Tuscany, in particular of the province of Florence. It is a prized beef, known for its tendency to marbling and for its intense and characteristic flavour. This means that the meat has a uniform distribution of intramuscular fat, which gives the meat a particular tenderness and taste.