Tagliata di Manzo with Piadina Emiliana

Piadina is the quintessential street food of Emilia Romagna – a flatbread used to make delicious folded, warm sandwiches. We make our dough with olive oil instead of the more traditional lard, which make our piadina beautifully soft and aromatic. Impress your family and friends at summer gatherings with this simple, yet delicious recipe for griddled or barbecued steak served with our Piadina Emiliana.

Serving size: 2 | Prep time: 35 minutes | Cooking time: from 5 minutes


  • Crosta & Mollica Piadina Emiliana
  • Good quality Extra Virgin Olive Oil
  • Sprig of roughly chopped rosemary
  • 1 bag of fresh Rocket
  • 2 thick Sirloin steaks
  • 1 handful of shaved parmesan (optional)


On a large plate drizzle olive oil, roughly chopped rosemary, a pinch of salt and black pepper, and mix well. Turn the steaks several times though this mixture and then leave the marinate for 30 minutes minimum.

Cook the steaks to your liking, on a hot griddle pan or in case of a sunny day, on the BBQ. Allow the steaks to rest for no less than 3 minutes, before slicing thinly

Scatter over some rocket leaves, and shavings of parmesan (optional) and serve with warm Piadina Emiliana flatbreads.