Tagliata di Bisonte

Tagliata di Bisonte is a refined Italian steak dish that substitutes the traditional beef with bison, offering a leaner, more intensely flavored alternative. Originating from the Italian culinary tradition of *tagliata*—meaning "cut"—the dish consists of a thick cut of meat seared at high heat, rested, and then sliced against the grain to preserve tenderness. It is typically served on a bed of arugula with shavings of Parmigiano-Reggiano and a drizzle of extra-virgin olive oil and lemon.

A great version of Tagliata di Bisonte hinges on the quality of the bison meat, which must be cooked to no more than medium-rare to avoid dryness. The exterior should boast a deep, caramelized crust from a blazing-hot grill or pan, while the interior remains a warm, ruby red. The supporting ingredients should be pristine: peppery arugula, sharp, nutty Parmigiano, and a fruity, high-quality olive oil.

Regional variations are minimal, as the dish is a modern interpretation. In Umbria, where bison farming has gained traction, the dish is a specialty. At **Locanda Manfredi** in Paciano, Italy—highlighted by the guide *Where The Foodies Go*—the tagliata is prepared with locally sourced bison, emphasizing the region’s commitment to sustainable, high-quality protein. Some versions may incorporate a balsamic reduction or roasted cherry tomatoes, but the core remains a celebration of the bison’s robust, slightly sweet flavor.