Straccetti di Manzo is Roman summer cooking at its simplest and most satisfying. It’s named after the thin, rag-like slices of beef (straccetti literally translates to “little rags”). The quick-cooking method reflects the pace of Rome itself, a city where even the busiest workday can accommodate a seasonal lunch, even on a hot day. Plus, straccetti cook so fast, you don’t need to spend much time at the stove. Romans usually favor leaner cuts like eye of round, briefly seared. Serve this immediately, ideally alongside a crusty chunk of bread for mopping up the juices, and you’ll see why this classic remains essential in Roman home kitchens and cafeterias.