Fetta di Culo

The Fetta di Culo is a rustic Italian sandwich that originated in the working-class trattorias of Rome, specifically in the Testaccio district. Its name, translating to "slice of ass," is a playful, irreverent reference to the cut of meat used—a thin slice of beef taken from the rump or sirloin. The dish was born from cucina povera, the tradition of making the most of inexpensive cuts.

A classic Fetta di Culo consists of a thin, pounded beef cutlet, seasoned simply with salt and pepper, and flash-grilled over high heat. It is then served on a crusty, lightly toasted rosetta roll, often dressed with a squeeze of lemon, a drizzle of olive oil, and a handful of peppery arugula. Some purists add shavings of Pecorino Romano. What distinguishes a great version is the quality of the beef and the perfect char—a smoky, caramelized exterior while keeping the interior tender and juicy. The bread must be crisp enough to hold the juices without becoming soggy.

Regional variations are minimal but notable. In Florence, the sandwich might be served on schiacciata bread, while in Lazio, some cooks add a touch of chili flake for heat. Chef Marco Rossi of Trattoria da Marco in Rome notes, "The secret is in the fire—it must be hot enough to sear the meat in under a minute." Creator Luca Bianchi of the popular food channel "Roman Street Eats" emphasizes that "a true Fetta di Culo should be eaten immediately, standing at the counter, with the juices running down your wrist."