Fiorentina, costata, tagliata, filetto: four words that decide what arrives, how much it costs and whether you should be sharing it. Here is what each one actually is.
Book a table at ROSSO — Viale Aventino 32, by the Circus Maximus.
The four cuts you will meet in Rome
Italian menus are specific about beef in a way that English ones often are not. The name tells you the part of the animal, whether the bone is there and, usually, how many people it is meant for.
- Bistecca alla fiorentina — a thick T-bone with the fillet still attached, at least 800g, always shared. Priced by weight.
- Rib eye steak — rib steak on the bone, deep flavour from the fat along the bone. €9.20 per 100g with us.
- Tagliata — grilled then sliced across the grain, served off the bone, one portion. €27.
- Fillet — the leanest, most tender cut, no bone, no chew. €30.
Which one to order, honestly
Two people who both want beef and are not in a hurry: the fiorentina or a costata, shared, with two sides. It is the best value on any Italian grill menu and the most interesting thing to eat.
One person, or a table where only one of you wants meat: tagliata. It arrives already sliced, it is easy to share a couple of pieces, and it does not commit the table to a forty-minute cook.
Someone who finds beef too strong: fillet. It is the mildest of the four, and the one that suits a guest who is unsure.
Danish or Prussian
Both are on the menu at the same price. Danish is leaner and cleaner-tasting; Prussian carries more fat through the muscle and tastes stronger and longer. If you like beef to taste of beef, take the Prussian.
Nobody will mind if you ask to see the cut before it goes on the fire. In a serious kitchen that is a normal request.
Book a table or call +39 342 189 9629. Kitchen open until midnight.
What it costs, and how to read the bill
Per-weight cuts multiply: €9.20 per 100g on a 900g costata is about €83, shared. Fixed cuts are what they say: €27 and €30. Sides are separate, around €5–€7, and there is a €2 coperto per person — that is not a tip, and Italian bills do not add service. The rest of the mechanics are in how dinner works in Rome.
The full list, with allergens, is on the dinner menu.
Where to eat them
We are at Viale Aventino 32, two hundred metres from the Circus Maximus, metro B, Circo Massimo stop. The grill runs every evening and the kitchen closes at midnight. If you want to judge a grill anywhere else in the city first, our guide to beef in Rome lists what to check.
Frequently asked questions
What is a bistecca alla fiorentina exactly?
A T-bone cut at least four centimetres thick, with the fillet still attached on one side of the bone, grilled rare and served sliced. It weighs 800g upwards, so it is ordered for two people or more.
Is tagliata the same as steak?
It is the same meat, cooked whole and then sliced across the grain before serving. It arrives as a single portion, off the bone, usually on rocket or with a side of your choice.
Why is the fillet the most expensive per portion?
Because there is very little of it on the animal and it is the most tender part. It is also the mildest in flavour, which is why some people prefer the costata even though it costs less per portion.
Can two people share a tagliata?
You can, but it is sized for one. Two people who want to share should take a costata or a fiorentina — that is what those cuts are for.
Do you serve beef at lunch?
The grill is an evening service. At lunch there is a business menu; the full grill starts in the evening, every day.
Book your table — open every day from 8am, kitchen until midnight, bar until 1am.
More practical questions — hours, parking, dogs, accessibility — in our FAQ.
