fallata di lombo

/fahl-LAH--tah dee LOHM-boh/
[Italian]

A name in Emilia-Romagna for entrecĂ´te steak from foreribs (US: rib) at the inner limit of the rump along a line parallel with the spine. As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal. The steak itself is a lean, tender steak cut from the thin end of boned sirloin (US: loin). It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak.

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